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The Essential Chocolate Mousses

3

ounces unsweetened chocolate, broken into 1/2ounce pieces

2

cups

heavy cream

3/4

cup

granulated sugar

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EQUIPMENT: Measuring cup, measuring spoons, double boiler, film wrap, whisk, 2

2

stainless steel bowls, rubber spatula, electric mixer with balloon whip, 2

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quart plastic containers with lids

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To make the Dark Chocolate Mousse, heat 1-inch of water in the bottom half of a

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double boiler over medium heat. Place the unsweetened chocolate in the top half

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of the double boiler. Tightly cover the top with film wrap and allow to heat for

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to 5 minutes. Remove from the heat and stir until smooth. Transfer the melted

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chocolate to a stainless steel bowl, using a rubber spatula to remove all the

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chocolate from the double boiler. Place the heavy cream and the sugar in the

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wellchilled bowl of an electric mixer fitted with a wellchilled balloon whip.

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Mix on medium until soft peaks form, about 4 to 5 minutes. Using a handheld

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whisk, vigorously whisk 11/2 cups of the whipped cream into the melted

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chocolate, scrape down the bowl with a rubber spatula, and continue to whisk

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until the cream and the chocolate are smooth and completely incorporated. Add

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the combined whipped cream and chocolate to the remaining whipped cream and use

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the rubber spatula to fold together until smooth. Transfer the Dark Chocolate

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Mousse to a plastic container and refrigerate for 2 to 3 hours before serving

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WHITE CHOCOLATE MOUSSE:

19

ounces white chocolate, broken into

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/2ounce pieces

21

tablespoons water

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cups heavy cream

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Heat 1-inch of water in the bottom half of a double boiler over low heat. When

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the water is hot (do not allow to simmer), place white chocolate and 4

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tablespoons of water in the top half of the double boiler. Using a rubber

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spatula, constantly stir the white chocolate and water until melted, about 4 to

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minutes. Remove from the heat and keep at room temperature until needed. Place

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the heavy cream in the wellchilled bowl of an electric mixer fitted with a

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wellchilled balloon whip. Mix on high until stiff, about 1 minute. Remove the

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bowl from the mixer. Using a handheld whisk, vigorously whisk 1/3 of the whipped

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cream into the melted white chocolate. Scrape down the bowl with a rubber

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spatula, and continue to whisk until smooth and thoroughly combined. Add the

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combined whipped cream and white chocolate to the remaining whipped cream and

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use a rubber spatula to fold together until smooth. Transfer the White Chocolate

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Mousse to a plastic container and refrigerate for 2 to 3 hours before serving

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (16.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

1840.92

Calories From Fat (63%)

1158.61

% Daily Value

Total Fat 133.94g

206%

Saturated Fat 83.19g

416%

Cholesterol 327.43mg

109%

Sodium 113.2mg

5%

Potassium 904.35mg

26%

Total Carbohydrates 182.6g

61%

Fiber 14.44g

58%

Sugar 157.16g

 

Protein 16.12g

32%