Best 5 Nigellas Chocolate Cherry Mousse For Two Recipes

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Indulge in the divine duo of chocolate and cherry with Nigella's exquisite chocolate cherry mousse for two. This delectable dessert offers a harmonious blend of rich chocolate and sweet cherries, capturing the essence of indulgence. Embark on a culinary journey to create this luscious mousse, perfect for a romantic evening or a personal moment of pure bliss.

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NIGELLA'S CHOCOLATE CHERRY MOUSSE FOR TWO



Nigella's Chocolate Cherry Mousse for Two image

Recipe from Nigella Lawson. NYTimes.com. Originally published with AT MY TABLE; In Defense Of Poor, Maligned Chocolate By NIGELLA LAWSON, February 2, 2005

Provided by Second2None

Categories     Dessert

Time 1h

Yield 2 cups, 2 serving(s)

Number Of Ingredients 6

4 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons cherry brandy or 2 tablespoons kirsch
1 tablespoon butter
1 tablespoon light corn syrup
2 -3 tablespoons sugar, as needed
2 large eggs

Steps:

  • In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
  • Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
  • Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.

Nutrition Facts : Calories 202.3, Fat 10.5, SaturatedFat 5.2, Cholesterol 201.3, Sodium 128.6, Carbohydrate 21.4, Sugar 15.7, Protein 6.3

WHITE CHOCOLATE MINT MOUSSE



White Chocolate Mint Mousse image

I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 5

9 ounces white chocolate, broken into small pieces
1 cup heavy cream
*1 egg white
1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
6 fresh mint leaves, optional

Steps:

  • Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
  • In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
  • Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
  • Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
  • Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.

CHOCOLATE CHERRY TRIFLE



Chocolate Cherry Trifle image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 12h45m

Yield 16 servings

Number Of Ingredients 13

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl

Steps:

  • Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
  • Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
  • In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
  • whisk like mad, which will avert possible crisis.
  • The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
  • When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
  • When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

INSTANT CHOCOLATE MOUSSE - NIGELLA LAWSON



Instant Chocolate Mousse - Nigella Lawson image

Normally, you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it, so that the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: here we have no yolks, no whites, no whisking, no waiting. Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries.

Provided by Cristina Barry

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups mini marshmallows
1/4 cup unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water, from a recently boiled kettle
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  • Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again.
  • Remove from the heat.
  • Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  • Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat.
  • The sooner the better!

CHOCOLATE CHERRY MOUSSE



Chocolate Cherry Mousse image

This is a not-very-sweet, very grown up chocolate mousse, and it is quite easy to make. If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol. In any case, eating it is an example of living well.

Provided by Nigella Lawson

Categories     easy, weekday, dessert

Time 2h30m

Yield 2 servings

Number Of Ingredients 6

4 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons cherry brandy or kirsch
1 tablespoon butter
1 tablespoon light corn syrup
2 or 3 tablespoons sugar, as needed
2 large eggs

Steps:

  • In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
  • Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
  • Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 11 grams, Carbohydrate 61 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 85 milligrams, Sugar 55 grams, TransFat 0 grams

Tips:

  • Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
  • Make sure the chocolate and butter are melted smoothly and evenly. This will help to create a smooth and velvety mousse.
  • Chill the mousse for at least 4 hours, or overnight, before serving. This will allow the flavors to develop and the mousse to set properly.
  • Garnish the mousse with fresh cherries, chocolate shavings, or whipped cream before serving.
  • Store the mousse in the refrigerator for up to 3 days.

Conclusion:

Nigella's Chocolate Cherry Mousse for Two is a delicious and elegant dessert that is perfect for a special occasion. It is easy to make and can be prepared ahead of time. The mousse is light and fluffy, with a rich chocolate flavor and a hint of cherry. It is sure to impress your guests!

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