Chocolate Mousse Mousse - Gourmet HEAD TOPICS

Chocolate Mousse

10/22/2022 7:02:00 PM

You might wait for a special occasion but chocolate mousse is for every day in our book

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epicurious

You might wait for a special occasion but chocolate mousse is for every day in our book This rich and silky chocolate mousse is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert. 4/12/2019New ZealandNavybass2It was easy and quick. I took the advice of a few reviewers and added some of the egg whites, whipped with cream of tartar, to make it lighter. It was for my brother's birthday. He gave it a thumbs up "Perfect. Delicious, light, and not too sweet." 11/13/2017San FranciscooakvillejenThis is way too complicated and some steps are superfluous. Eggs should be cooked over steam to prevent lumps and then the chocolate should be added to the custard. No need for straining and messing extra dishes.7/31/2016 Read more:
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Here's our favorite so far9 reader-favorite chocolate chip cookie recipes — from chewy and gooey to crispy and crunchy — set us on the hunt for the perfect one. 10 homemade Halloween treat recipes for kids of all agesThere's no trick to making your own homemade Halloween treats — chocolate bars, peanut butter cups, marshmallow ghosts, even candy corn. Nestle Chocolate Chip Cookie Dough recall: Everything you need to knowNestlé issued a recall for a Toll House Stuffed Chocolate Chip Cookie Dough with Fudge Filling that might contain plastic. Not a treat: Candy prices up 21% over last year heading into HalloweenConsumers stocking up on Halloween candy for trick-or-treaters might want to consider chocolate if they don’t want to take a bigger chunk out of their wallets this year. Only good price increase stop buying that poison Recipe EVER!!! I HATE egg whites in chocolate mousse so this is my keeper thank you! reginabee nj 4/12/2019 I made this about 8 years ago.Published 35 mins ago • Updated 35 mins ago The annual Hot Chocolate Run is headed to Chicago, calling all"chocolate aficionados" for a trip throughout the city.Julie Giuffrida Oct.also shows chocolate chip as the favorite with its global audience. I signed up to epicurious again to get this recipe. It's great! djgaines New Zealand 3/18/2018 I've never made a mousse of any kind before, so this one was way easy. 5 in Grant Park. I looked at a lot of recipes over the past week trying to find a traditional recipe, not one made with pudding and Cool Whip, that didn't read like heart surgery instructions. Whether you prefer your chocolate chip cookies more chewy than crispy, more cakey than gooey or more chocolaty than anything else, one of these recipes may well become your new chocolate chip cookie go-to. Well it hasn't set yet, but the fact that I basically licked the mixing bowl clean after means it should come out just fine. When runners and walkers cross the finish line, they will be greeted with a mug filled with fondue, dippables and hot chocolate. Navybass2 Dallas, TX 1/20/2018 It was easy and quick. I sought to understand what makes one chocolate chip cookie different from another, the key success factors for a great chocolate chip cookie and if there is a single best recipe among them. I took the advice of a few reviewers and added some of the egg whites, whipped with cream of tartar, to make it lighter. Stay informed about local news and weather. It was for my brother's birthday. He gave it a thumbs up "Perfect. Delicious, light, and not too sweet." pweeks New JerseyNewPrincetonNew Jersey 11/13/2017 Don't be afraid to make this recipe! If you have or can create 2 double boilers this recipe is almost full proof. Still, there were some distinct albeit subtle differences. The technique is like a sabignon except the cream needs to be hot. Melt the chocolate as you prefer remembering that you can have small chunks of chocolate left after the active heating and they will continue to melt with residual heat. Ok for the custard heat the cream in one double boiler. I've never had any problems with over heating. You probably want to do this as you mix egg yolks,salt and sugar. About 2 ½ inches in diameter, the cookies look like the Platonic form of a chocolate chip cookie: deep, golden brown, with a good balance of chips to cookie. Now set the egg mixture on the second double boiler and whisk in hot cream. At this point I do use a temperature probe. This method should remove the major problems for this mousse. The only other thing I can think to note is don't over mix the whipped cream into the chocolate base. It needs all the air to keep it light. Some of the recipes I tested produced cookies that were very large; some were small. NOW for the easy part...try to leave some for someone else! This is delicious! beadgean San Francisco 4/13/2017 I have made this many times. It is not the easiest recipe - I have messed up several times too. After each recipe was tested, a panel of experienced tasters weighed in. Every step has to be perfectly timed and the correct temperature - if too hot or too cool it can go wrong. It also uses a LOT of dishes and bowls. That being said, it's worth the trouble. 160 F is too high for the custard..). . it always ends up scrambled if you try to reach that temp. I heat to 140 which is when it coats the back of the spoon, and lower heat is better but it takes longer. I have salvaged custard that was looking a bit scrambled by using a stick blender at high speed. I have also salvaged the chocolate that looked a bit grainy using the same technique. Make sure you have everything ready with the whipping cream and the egg whites (I also always whip the egg whites and use 3/4 of them folded in with the whipped cream to lighten the texture) because I find the custard and chocolate mixture cools fast. Straining the custard is an absolute must to get a perfectly creamy texture. I have added different flavours - cinnamon and/or cayenne pepper to the mousse, I have also added pure peppermint essential oil (not peppermint extract) to very lightly sweetened whipped cream served on top and garnished with a fresh mint sprig. Wonderful Christmas time dessert. The real peppermint oil adds an amazing, authentic cool minty flavour. Pure essential oil is very strong, you only need a few drops. I personally find it's better when you use a more bitter chocolate vs. a milk chocolate. I usually use 70% cocoa chocolate for 3/4 and add 1/4 milk chocolate. It's delicious and everyone loves it. oakvillejen Oakville, Ontario 12/13/2016 This is way too complicated and some steps are superfluous. Eggs should be cooked over steam to prevent lumps and then the chocolate should be added to the custard. No need for straining and messing extra dishes. Anonymous NJ 7/31/2016 Good, though some trouble-shooting items: 1. To prevent egg scrambling, I would recommend against cooking mixture to 160 (unless maybe you're pregnant and need to be careful about undercooked eggs). Instead, I would cook it, stirring constantly, until it coats the back of a spoon. I would do this over low heat only (not medium-low). Never let your custard mixture come to simmer. Straining it is a good idea. 2. I would not cook the chocolate in the microwave for 3 minutes. That's a recipe for burnt, seized chocolate. If you're going to use a microwave, I'd do 20 seconds at a time, giving things a quick stir in between. Once it's *almost* completely melted (i.e. mostly melted with a few chunks still in there), I'd take it out and add the still-hot egg mixture-- it'll do the job of melting things the rest of the way. 3. I used 60% cacao chocolate, and while the mousse was good, I think it was not quite sweet enough. I would consider adding another tbsp of sugar. Or perhaps substituting honey for sugar, since it tastes sweeter. I don't tend to like overly sweet desserts, but this one could use a tiny bit more sweetness. KMangan12 Burlington, VT 7/9/2016 Fantastic recipe; first time making this! I used 60% bittersweet Ghirardelli baking bar. Scalded heavy cream with vanilla, then allowed it to cool to 110 degrees. I added half of this to the beaten egg yolks/sugar mixture. Then added back to other half of heavy cream on stove top. Kept the heat on simmer, and cooked just before boiling; constantly stiring entire time. Added pieces of chocolate bar to custard; mixed until all choclate was melted and blended in. I placed this is the fridge to cool over night, however it was too hard in the morning so I placed in microwave for 30 seconds. This brought it back to about room temperature. Folded in remaining cream(stiff peaks). I thought it was too rich, so I beat an additional cup of heavy cream to stiff peaks and added to mousse. This made it very light and fluffy with an excellent, rich taste. ShellyV2 New York, NY 5/29/2016 Sooo good! I'm a baking student and for our final, we have to make any type of mousse. I messed up my recipe we made in class so I wanted to find an easier recipe to make. I did what the other reviewers said and whipped the egg whites and added those in with the cream as well. But for an extra stabilizer I added cream of tartar. After setting in the fridge over night, it's so fluffy and soft! I used 2 chocolate bars that I got from world market that were a mix of milk chocolate and dark chocolate so it wouldn't be too rich. It's so good! I might try to use this recipe to make a lavender mousse to pair with it. I definitely recommend this recipe. It tastes like a chocolate milkshake haha Lindseythebaker .