Time 25m Number Of Ingredients 6 Steps:
Pour water into the bottom of a saucepan set over medium high heat. Add sugar and allow to come to a boil. Boil until all the sugar is dissolved, stirring if needed. Pour egg yolks into a mixing bowl and whisk to break up. Continue whisking while slowly drizzling in the sugar syrup. Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat. Stir in the egg mixture and continue to stir for at least 3 minutes until heated through. You may heat until thickened, if desired. Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate. Discard anything that remains in the sieve. Stir the chocolate until glossy and smooth. Fold the whipped cream into the chocolate in two stages. Cover and chill until the mousse thickens. Spoon or pipe into bowls or chocolate cups. Let sit at room temperature for at least 15 minutes before serving.
Time 4h30m Yield 4 servings Number Of Ingredients 8 Steps:
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form. In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks. Now that you’ve got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
Time 30m Yield 8 servings. Number Of Ingredients 6 Steps:
In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.
Yield 2 servings Number Of Ingredients 7 Steps:
In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end. Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain. Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour. Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie. Enjoy!
Time 1h45m Yield 10 Number Of Ingredients 7 Steps:
Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
Time 1h15m Yield 4 servings Number Of Ingredients 9 Steps:
Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook’s Note). Set aside. Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes. Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly. Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up. Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour. Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
Time 1h Number Of Ingredients 5 Steps:
In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
Time 40m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Combine the chocolate and milk in a heatproof bowl and place over a saucepan of simmering water. Heat, stirring often, until the chocolate melts. Remove from the heat and let cool slightly. Whisk the egg yolks and sugar in a large bowl until thick and creamy. Whisk in the chocolate mixture. Whip the cream in a bowl until stiff peaks form. Add the chocolate mixture and fold together just until combine. Using clean beaters, whip the egg whites until stiff peaks form. Stir some of the whites into the chocolate mixture, then fold in the rest. Spoon into individual dishes. Cover and refrigerate at least 2 hours, until chilled. Garnish with grated chocolate and serve chilled. variations:.
