Chocolate Mousse Great Chefs
Ingredients| 6 oz chocolate, semi-sweet |
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Melt the chocolate carefully into the cream. Bring the mixture to
a boil.
Cool for at least an hour and whip until stiff. Refrigerate
overnight.
Add rum and pipe into serving glasses. Dust with sugar and
chocolate shavings and serve.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Coln s Restaurant, New Orleans
Servings: 4
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Chocolate Mousse Weight Watchers
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Chocolate Mousse Cake 2
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the (Upload by user)
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Chocolate Mousse Cake Part One
FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees. In the top of a double boiler, heat the chocolate over hot water, stirring, until (Upload by user)
FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees. In the top of a double boiler, heat the chocolate over hot water, stirring, until (Upload by user)
Chocolate Mousse Cake Part Two
FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve (Upload by user)
FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve (Upload by user)
Chocolate Mousse Cake
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the (Upload by user)
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the (Upload by user)
Chocolate Mousse Dessert
Put the chocolate in a blender on high for 6 seconds (or so). Scrape the sides of the blender with a knife. Add the water and blend on high for 10 seconds. Then add the yolks and liquer/coffee and blend until smooth. Meanwhile, beat the egg ehites to stiffness. br (Upload by user)
Put the chocolate in a blender on high for 6 seconds (or so). Scrape the sides of the blender with a knife. Add the water and blend on high for 10 seconds. Then add the yolks and liquer/coffee and blend until smooth. Meanwhile, beat the egg ehites to stiffness. br (Upload by user)
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You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs, br (Upload by user)
You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs, br (Upload by user)
Chocolate Mousse Holiday Pie
TO MAKE CRUST: Process chocolate wafers in blender or food processor to make 1 1/2 cups fine crumbs (or place wafers in plastic bag and crush with rolling pin). Combine crumbs with butter and vanilla; stir until blended. Press mixture onto bottom and up sides of 9 inch tart (Upload by user)
TO MAKE CRUST: Process chocolate wafers in blender or food processor to make 1 1/2 cups fine crumbs (or place wafers in plastic bag and crush with rolling pin). Combine crumbs with butter and vanilla; stir until blended. Press mixture onto bottom and up sides of 9 inch tart (Upload by user)
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Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces semisweet chocolate over hot water. When cherries are frozen, dry on paper towel and quickly dip, one at a time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost br (Upload by user)
TAG: chocolate, water, mixture, whites, stiff, remove, place, ,
Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces semisweet chocolate over hot water. When cherries are frozen, dry on paper towel and quickly dip, one at a time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost br (Upload by user)
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Chocolate Mousse Royale
Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling water. Combine water, sugar and vanilla and cook syrup until it reaches 230 degrees on a candy thermometer. Set syrup aside and let it cool to a warm temperature around 125 degrees. Meanwhile (Upload by user)
TAG: syrup, chocolate, yolks, slowly, mousse, kitchen, ,
Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling water. Combine water, sugar and vanilla and cook syrup until it reaches 230 degrees on a candy thermometer. Set syrup aside and let it cool to a warm temperature around 125 degrees. Meanwhile (Upload by user)
TAG: syrup, chocolate, yolks, slowly, mousse, kitchen, ,
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Chocolate Mousse Supreme
Combine chocolate, brandy and 2 tbls water in medium bowl and set over nearly simmering water. Stir until smooth. Remove from water. Stir in butter until blended. Let cool. Whisk egg yolks with sugar and remaining 4 tbls water in small metal bowl. Set bowl in pan of nearly (Upload by user)
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Combine chocolate, brandy and 2 tbls water in medium bowl and set over nearly simmering water. Stir until smooth. Remove from water. Stir in butter until blended. Let cool. Whisk egg yolks with sugar and remaining 4 tbls water in small metal bowl. Set bowl in pan of nearly (Upload by user)
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Chocolate Mousse Tiara Cake
Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cps of batter in the pan (you ll have batter left over to bake cupcakes) Bake the cake at 350 for 21 24 minutes or until (Upload by user)
TAG: chocolate, mousse, tiara, minutes, refrigerate, batter, remove, ,
Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cps of batter in the pan (you ll have batter left over to bake cupcakes) Bake the cake at 350 for 21 24 minutes or until (Upload by user)
TAG: chocolate, mousse, tiara, minutes, refrigerate, batter, remove, ,
Chocolate Mousse Torte
1. Prepare mix and bake according to directions. Cool 10 minutes. Remove from pan and cool completely. Place on serving platter. 2. Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set aside. 3. For the mousse, in a small saucepan melt semi sw (Upload by user)
TAG: chocolate, cream, chill, remove, mousse, ,
1. Prepare mix and bake according to directions. Cool 10 minutes. Remove from pan and cool completely. Place on serving platter. 2. Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set aside. 3. For the mousse, in a small saucepan melt semi sw (Upload by user)
TAG: chocolate, cream, chill, remove, mousse, ,
Chocolate Mousse Trifle
1. Prepare SPONGE CAKE (see below). 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). 3. Stir together sugar and cocoa in large cold bowl; add whip (Upload by user)
TAG: mixture, trifle, sponge, mousse, arrange, remaining, hershey, layer, water, sprinkle, gelatin, chocolate, speed, ,
1. Prepare SPONGE CAKE (see below). 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). 3. Stir together sugar and cocoa in large cold bowl; add whip (Upload by user)
TAG: mixture, trifle, sponge, mousse, arrange, remaining, hershey, layer, water, sprinkle, gelatin, chocolate, speed, ,
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Mousse: Melt chocolate in medium bowl over hot water set over low heat. Stir until smooth. Remove from water. Whisk egg yolks with 4 Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering water. Heat, whisking constantly, until mixture reaches 160 degrees. Re (Upload by user)
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Mousse: Melt chocolate in medium bowl over hot water set over low heat. Stir until smooth. Remove from water. Whisk egg yolks with 4 Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering water. Heat, whisking constantly, until mixture reaches 160 degrees. Re (Upload by user)
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