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Chocolate mousse

Chocolate mousse

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chocolate mousse:

Melt the chocolate in a bain marie and let it cool a bit. Beat the cream with the mixer, add the sugar and then the melted chocolate together with the coffee. Divide the mousse into bowls and leave in the fridge for about 2 hours. Decorate with chocolate flakes.


A cake with a syrupy top and chocolate cream

  • 2 eggs
  • 30 g cocoa
  • 30 g of flour
  • 60 g sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil
  • 1 pinch of salt

Chocolate mousse

Decoration

Beat the eggs with a pinch of salt

Add the sugar gradually while mixing, after 2-3 minutes add the oil in a thin thread

Put the vanilla extract and then add the sifted flour and cocoa. Add them in two slices and mix gently with a spatula with wide movements from top to bottom.

After mixing the ingredients, bake the sheets. Either you make them separately, in three tranches, or a countertop that we cut into 3 sheets.

Chocolate mousse

Put the chocolate in a bowl with 300 ml of sweetened liquid cream.

Put the bowl in the microwave for a minute and a half, checking every 30 seconds.

Remove the bowl and stir until the chocolate has completely melted. Allow the cream to cool to room temperature and beat the rest of the cream.

The next step is to incorporate the cooled cream at room temperature. Add this cream gradually, about 2-3 tablespoons at a time. No more than that.

Once you have incorporated the chocolate cream, the mousse is ready.

Assembly and decoration

Divide the chocolate mousse into three equal parts

Distribute the mousse evenly over the entire surface of the countertop sheet, repeat until the last drop. The cream on top will help the grated chocolate stick.


Put the gelatin soaked in 3 tablespoons of water in a bowl. Meanwhile, put the mascarpone cheese and powdered sugar in the bowl of the mixer and mix it well, then add the powdered milk and vanilla sugar in turn, until everything is incorporated.

We take the gelatin and put it on low heat so that it melts, if necessary we put 1-2 tablespoons of water. (we don't boil it!). Melt the melted gelatin slowly over the mascarpone cream cheese and be careful not to cut it. After we put all the gelatin and it incorporated, we take 5 -6 tablespoons of mascarpone cream and put it in another bowl. Mix the remaining mascarpone cream with raspberries / strawberries / blackberries / cherries until it blends well. For flavor and color if you do not have fresh fruit you can put raspberry / strawberry / blackberry / cherry syrup according to your preferences. We leave this bowl on one side and take the other bowl with mascarpone cream where we put the 3 tablespoons of cocoa and mix until the mascarpone cream becomes a chocolate cream.

We take the silicone molds and put the creams in layers. We put the first mascarpone cream with about ¾ fruit in the form and then with a bag of garnish or a small teaspoon we add the cocoa cream in the middle of the form, so that the cocoa cream is surrounded by the fruit cream. At the end, place a biscuit over the form to cover the entire surface of the form. If the chosen biscuits are too small, it is not a problem. Take 2 biscuits, crush them and place them next to the biscuits, so that the surface is covered. (you can put as well, crushed walnuts or hazelnuts). Refrigerate the molds for 6 hours so that the cream is well set.

Meanwhile, melt the chocolate and put the butter in it, so that you get a chocolate icing.

Slowly place each silicone mold on a plate so that the bottom of the mold is up and the biscuits on the plate. If you leave them like this for a few minutes, when you try to remove the shapes, they will come off easily. Put the chocolate icing over each "cake" and put it back in the fridge. Each cake is served on a plate decorated with fruit.


  • for 3 cups of 150 g
  • 120 g dark chocolate (74% cocoa)
  • 200 ml aquafaba (liquid drained from a can of chickpeas)
  • 2 teaspoons of honey
  • 1/2 teaspoon vanilla extract

First, break the chocolate into pieces or chop it and melt it on a steam bath or in the microwave.

In a bowl put the aquafaba and mix it until you get a thick foam, similar to beaten egg whites.

Transfer the chocolate to a large bowl, add the vanilla and honey (or other sweetener of your choice), mix to blend and then gently incorporate the aquafaba foam.

Put the composition in 3 cups and keep them cold for a few hours or even overnight. Before eating them, decorate them with fresh or frozen fruits, nuts, hazelnuts, pistachios, etc. Good appetite!

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Ice cream with chocolate mousse

This chocolate ice cream has the peculiarity of being lighter in texture and flavor than the conventional one. As with making chocolate mousse, We use both beaten egg yolks and beaten egg whites to make this ice cream..

Preparation:

  1. Separate the yolks from the whites and place them in a bowl with the brown sugar. We beat them with the rods, so that they fit well.
  2. In another bowl, place the egg whites with a pinch of salt and beat until stiff.
  3. Heat the cream well and completely melt the chocolate in it. We tie it with the yolk cream, stirring constantly.
  4. Now add the egg whites little by little to the chocolate mixture and mix them with enveloping movements. Let this mousse cool in the fridge.
  5. Then we can freeze it until it solidifies a little, stirring from time to time, or we can pour it into the electric ice cream machine following its instructions.

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Full article: Recetin »recipes» Desserts for children » Ice cream with chocolate mousse


Chocolate mousse

Chocolate mousse, an airy, fine and creamy foam!

It is an easy and fast dessert, it has few ingredients, it looks presentable. It can be consumed in summer or winter, whenever we need a treat. We recommend for all those who love chocolate sweets.

Ingredient:

• 85 gr chocolate (70% cocoa)
• 85 gr butter (82% fat)
• 30 ml hard espresso coffee
• 2 eggs
• 85 gr sugar + 1/2 tablespoon sugar
• 15 ml rom
• 1 teaspoon water
• a little salt


Method of preparation:

Chocolate cream: in a saucepan put the broken chocolate pieces, diced butter and coffee. We place it on a pot with water that boils slowly (the fire is kept to a minimum under it) and we rarely mix it with a whisk until everything is melted and homogenized. We put the pan aside.
Egg cream: in another pan put the egg yolks, 85 g sugar, rum and water. We place it on the pot with boiling water and with a whisk we beat the mixture well on the steam, until the sugar is completely melted. It will take about 8-10 minutes if you perform the operation manually. But you can also use a mixer. When the sugar is completely melted (run your finger over the bottom of the pan and feel if there are any more melted granules of sugar), take the pan off the steam and put it with the bottom in a bowl in which you put ice cold water. Continue to stir until the egg cream is cooled, about 3-4 minutes. You will feel the cream thicken and in the end it will flow from the wire in a thick thread. Check the cream with your finger and when you feel it at room temperature it is ready.
Pour the chocolate cream over the egg cream and mix well, stirring gently with the whisk. Add a little salt. Put the cream obtained in a large bowl, because at the final step you need space to mix.
Foam: beat the egg whites with the mixer. When the foam starts to form, add the rest of the sugar (1/2 tablespoon) and continue beating until the foam stays on the phone. It is important that the foam is well beaten: turn the bowl upside down and if the foam does not flow from it, it is ok.
Now follows the most important step, the one that will give you an airy texture: put 1/3 of the egg white foam over the cream. Stir gently with the target: put the target under the foam and lift. repeat this movement until the two are homogenized. They do not have to be perfectly homogenized, mixed until no thick white patches are seen through the cream. Add another 1/3 of the foam and repeat the light mixing from the bottom up. At the end, incorporate the remaining 1/3 of the foam. Always make the movements easy, do not mix vigorously, because the foam will be left and the mousse will not be aerated.
Portion foam into glasses. And now the movements must be easy. Take the foam lightly with a spoon / teaspoon and let it flow into the glass. Do not mix in glasses, do not level! If you want the foam to settle better in the glasses, beat them lightly with the bottom of the table. Refrigerate the mousse for at least 4 hours or overnight.
Top with chocolate, whipped cream, coffee beans.

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Dietary chocolate mousse

This dessert is a reinvention of the classic mousse, but with less fat and calories. It is allowed even to those who diet or have a restrictive diet due to certain diseases.

Put water in a small pot and sprinkle gelatin in it. Let it sit like this for 1 minute.

Put the pot on low heat and heat the water for 3 minutes, stirring constantly until the gelatin dissolves. Remove from the heat and allow the mixture to cool.

Put the sifted cocoa and chocolate syrup in the mixture with gelatin and mix well until incorporated.

Beat the whipped cream and incorporate it into the cocoa mixture. Divide the composition into 6 containers, cover and refrigerate for at least 2 hours until the mousse hardens.

You can decorate each mousse with 1-2 tablespoons of whipped cream before serving.

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Chocolate mousse

Chocolate mousse, an airy, fine and creamy foam!

It is an easy and fast dessert, it has few ingredients, it looks presentable. It can be consumed in summer or winter, whenever we need a treat. We recommend for all those who love chocolate sweets.

Ingredient:

• 85 gr chocolate (70% cocoa)
• 85 gr butter (82% fat)
• 30 ml hard espresso coffee
• 2 eggs
• 85 gr sugar + 1/2 tablespoon sugar
• 15 ml rom
• 1 teaspoon water
• a little salt


Method of preparation:

Chocolate cream: in a saucepan put the broken chocolate pieces, diced butter and coffee. We place it on a pot with water that boils slowly (the fire is kept to a minimum under it) and we rarely mix it with a whisk until everything is melted and homogenized. We put the pan aside.
Egg cream: in another pan put the egg yolks, 85 g sugar, rum and water. We place it on the pot with boiling water and with a whisk we beat the mixture well on the steam, until the sugar is completely melted. It will take about 8-10 minutes if you perform the operation manually. But you can also use a mixer. When the sugar is completely melted (run your finger over the bottom of the pan and feel if there are any more melted granules of sugar), take the pan off the steam and put it with the bottom in a bowl in which you put ice cold water. Continue to stir until the egg cream is cooled, about 3-4 minutes. You will feel how the cream thickens and in the end it will flow from the wire in a thick thread. Check the cream with your finger and when you feel it at room temperature it is ready.
Pour the chocolate cream over the egg cream and mix well, stirring gently with the whisk. Add a little salt. Put the cream obtained in a large bowl, because at the final step you need space to mix.
Foam: beat the egg whites with the mixer. When the foam starts to form, add the rest of the sugar (1/2 tablespoon) and continue beating until the foam stays on the phone. It is important that the foam is well beaten: turn the bowl upside down and if the foam does not flow from it, it is ok.
Now follows the most important step, the one that will give you an airy texture: put 1/3 of the egg white foam over the cream. Stir gently with the target: put the target under the foam and lift. repeat this movement until the two are homogenized. They do not have to be perfectly homogenized, mixed until no thick white patches are seen through the cream. Add another 1/3 of the foam and repeat the light mixing from the bottom up. At the end, incorporate the remaining 1/3 of the foam. Always make the movements easy, do not mix vigorously, because the foam will be left and the mousse will not be aerated.
Portion foam into glasses. And now the movements must be easy. Take the foam lightly with a spoon / teaspoon and let it flow into the glass. Do not mix in glasses, do not level! If you want the foam to settle better in the glasses, beat them lightly with the bottom of the table. Refrigerate the mousse for at least 4 hours or overnight.
Top with chocolate, whipped cream, coffee beans.

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Ricotta mousse with chocolate

Delicious ricotta dessert it has a high protein content and you can enjoy it for breakfast, for example. This mousse with chocolate and ricotta It is nutritionally balanced and has a strong chocolate flavor.

In this tasty and healthy recipe we will find a combination of somewhat unconventional ingredients - ricotta, egg white, honey and cocoa. As you can see, the ricotta chocolate mousse does not contain many ingredients and its preparation is not complicated at all. Egg whites Whipped foam gives the mousse incredible volume and finesse, and ricotta it softens it and has a delicious and rich taste. In addition, both ingredients are a great source of protein and turn this dessert into a snack that can be eaten before or after exercise. If you beat the egg whites on top of a pot of boiling water, you will avoid any inconvenience caused by eating raw eggs.

To get the most delicate cocoa taste possible, I recommend using Dutch cocoa, unsweetened of course. To sweeten this chocolate mousse with ricotta you can use honey, and if you want to reduce the amount of carbohydrates and sugars in the recipe, you can use stevia or xylitol. To get the best nutritional values, I recommend using low-fat ricotta. 2 cups of ricotta are equivalent to 500 g, and the amount of ingredients used results in 6 servings.

We can decorate the chocolate mousse with ricotta with bananas and raw cocoa beans or with other fresh fruits. The mousse is deliciously served cold from the fridge.


Chocolate mousse & # 8211 a double portion will not be enough!

Today we present to you, dear lover of delicious dishes, a good chocolate mousse recipe. The mousse recipe contains the most affordable ingredients and is very simple and quick to prepare. You will get an extraordinary, delicious, fragrant and appetizing dessert. Astonish your loved ones with special delicacies, which conquer from the first.

INGREDIENTS

& # 8211 100 g of dark chocolate

& # 8211 1.5 glass of cream or whipped cream

& # 8211 0.5 glass of sugar + 1 tablespoon of sugar

& # 8211 2-3 tablespoons cocoa powder

METHOD OF PREPARATION

1. Soak the gelatin for 10 minutes.

2. Place the chocolate on a wood chipper and chop finely, using a sharp knife.

3. Put the chopped chocolate in a saucepan and add 1 tablespoon of sugar and 1 tablespoon of cocoa powder. Then pour 1.5 glasses of milk and mix the ingredients until the cocoa powder dissolves.

4. Put the pan on the fire. Bring the composition to a boil over low heat, stirring constantly, until the ingredients are smooth.

5. Pour the dissolved gelatin into the pan with the melted chocolate. Stir the composition continuously until the gelatin dissolves completely. Turn off the heat and allow the composition to cool slightly.

6. Mix the cream and sugar in a separate bowl. Beat the ingredients, using the mixer, until the sugar dissolves.

7. Pour the chocolate composition into the cream bowl using a sieve or gauze mesh. Homogenize the ingredients in the bowl.

8. Choose a silicone, plastic or rectangular metal shape and pour the chocolate composition. If you choose metal shapes, you should line them with thicker food foil to get a beautiful border. Refrigerate for 2-3 hours.

9. Line a baking tray with parchment paper and pour the mousse out of the fridge. Carefully remove the shape.

10. Decorate the appetizing dessert with cocoa powder, preventively sifted through a small sieve. Serve the fascinating dessert with an aromatic coffee.


Ricotta mousse with chocolate

Delicious ricotta dessert it has a high protein content and you can enjoy it for breakfast, for example. This mousse with chocolate and ricotta It is nutritionally balanced and has a strong chocolate flavor.

In this tasty and healthy recipe we will find a combination of somewhat unconventional ingredients - ricotta, egg white, honey and cocoa. As you can see, the ricotta chocolate mousse does not contain many ingredients and its preparation is not complicated at all. Egg whites Whipped foam gives the mousse incredible volume and finesse, and ricotta it softens it and has a delicious and rich taste. In addition, both ingredients are a great source of protein and turn this dessert into a snack that can be eaten before or after exercise. If you beat the egg whites on top of a pot of boiling water, you will avoid any inconvenience caused by eating raw eggs.

To get the most delicate cocoa taste possible, I recommend using Dutch cocoa, unsweetened of course. To sweeten this chocolate mousse with ricotta you can use honey, and if you want to reduce the amount of carbohydrates and sugars in the recipe, you can use stevia or xylitol. To get the best nutritional values, I recommend using low-fat ricotta. 2 cups of ricotta are equivalent to 500 g, and the amount of ingredients used results in 6 servings.

We can decorate the chocolate mousse with ricotta with bananas and raw cocoa beans or with other fresh fruits. The mousse is deliciously served cold from the fridge.