The Essential Chocolate Mousses
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
41
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
EQUIPMENT: Measuring cup, measuring spoons, double boiler, film wrap, whisk, 2 stainless steel bowls, rubber spatula, electric mixer with balloon whip, 2 2quart plastic containers with lids To make the Dark Chocolate Mousse, heat 1-inch of water in the bottom half of a double boiler over medium heat
2
Place the unsweetened chocolate in the top half of the double boiler
3
Tightly cover the top with film wrap and allow to heat for 4 to 5 minutes
4
Remove from the heat and stir until smooth
5
Transfer the melted chocolate to a stainless steel bowl, using a rubber spatula to remove all the chocolate from the double boiler
6
Place the heavy cream and the sugar in the wellchilled bowl of an electric mixer fitted with a wellchilled balloon whip
7
Mix on medium until soft peaks form, about 4 to 5 minutes
8
Using a handheld whisk, vigorously whisk 11/2 cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and the chocolate are smooth and completely incorporated
9
Add the combined whipped cream and chocolate to the remaining whipped cream and use the rubber spatula to fold together until smooth
10
Transfer the Dark Chocolate Mousse to a plastic container and refrigerate for 2 to 3 hours before serving Heat 1-inch of water in the bottom half of a double boiler over low heat
11
When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler
12
Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes
13
Remove from the heat and keep at room temperature until needed
14
Place the heavy cream in the wellchilled bowl of an electric mixer fitted with a wellchilled balloon whip
15
Mix on high until stiff, about 1 minute
16
Remove the bowl from the mixer
17
Using a handheld whisk, vigorously whisk 1/3 of the whipped cream into the melted white chocolate
18
Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined
19
Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth
20
Transfer the White Chocolate Mousse to a plastic container and refrigerate for 2 to 3 hours before serving;