Best 7 Buvette Chocolate Mousse Recipes

EASY CHOCOLATE MOUSSE

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

BUVETTE CHOCOLATE MOUSSE

Steps:

• Place chocolate, butter, and 1/4 cup water in a large heatproof bowl set over (but not touching) simmering water; cook, stirring until chocolate and butter have melted and mixture is well combined. Remove from heat and let cool slightly.
• In a large copper bowl, or the bowl of an electric mixer, whisk together egg yolks and 4 teaspoons sugar until pale yellow in color. Add some of the melted chocolate mixture to egg yolk mixture; whisk until well combined. Continue to slowly add chocolate mixture to egg yolk mixture, whisking constantly, until completely combined.
• In a large copper bowl, whisk egg whites and salt until soft peaks form. Add remaining 4 teaspoons sugar and whisk until semifirm peaks form, 10 to 12 minutes. Gently fold egg white mixture into egg yolk mixture.
• Gently transfer mousse to a 2-quart ceramic dish and transfer to refrigerator. Refrigerate at least 8 hours and up to overnight before serving. Serve chilled garnished with whipped cream, if desired.

EASY CHOCOLATE MOUSSE

Steps:

• In large bowl, beat whipping cream at medium speed just until stiff peaks form.
• In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.

THE BEST CHOCOLATE MOUSSE

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.)

CHOCOLATE MOUSSE

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.

CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN

Steps:

• In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
• Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
• Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
• Decorate with sweetened whipped cream just before serving.

COCOA POWDER CHOCOLATE MOUSSE

Steps:

• Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
• Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.