French Chocolate Mousse Recipe With Espresso

Preparation. Step 1. Beat ½ cup cream in a small bowl to stiff peaks; cover and chill. Step 2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Remove from the heat. Drop in the chocolate and mix until the chocolate is melted. Stir in the vanilla and sea salt. 3. In a clean mixing bowl, whip the egg whites until stiff peaks form, 5 minutes. Gently fold the chocolate mix into the whipped egg whites, little by little, until fully combined.

Instructions. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. Melt the chocolate either in a double boiler or in the microwave on low heat. Set it aside to cool slightly. In a medium bowl, beat the egg whites to stiff peaks. Lightly beat the room temperature egg yolks with the sugar, vanilla, and salt to mix. Slowly add the egg yolk mixture to the melted chocolate.*.

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Using a double boiler method whip the mixture over a pot of simmering water until it thickens. ** This will also cook the egg yolks. Transfer the mixture to your stand mixer bowl and whip until it cools (2-3 minutes). When the sabayon has cooled fold the chocolate into the sabayon. Completely incorporate the chocolate into the sabayon.

Cook over medium heat, stirring constantly with a rubber spatula for 2 minutes, until the coffee dissolves and is blended completely. The color will be a caramel brown. Add the mixture, to the melted chocolate and whisk until smooth. Refrigerate until completely chilled. Beat the remaining cream and sugar until stiff.

In a large mixing bowl, whip the egg yolks and granulated sugar until fluffy, about 2 minutes. In a small saucepan, gently warm 3/4 cup of the heavy cream over low heat until it just begins to steam. Do not boil. (Return the remaining 1 1/4 cups of heavy cream to the refrigerator until ready to use in step 8.)

Break the chocolate into small pieces and place it into a glass or metal bowl placed on top of a saucepan half full with simmering water. Allow chocolate to melt, stirring constantly. Microwave method. Place pieces of chocolate in a microwave-safe bowl and microwave at medium power (50%) for 30 seconds. Remove and stir.

Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth. Cool to room temperature. With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff. Fold a small amount of whipped cream into the cooled.

This Italian treat features layers of ladyfingers dipped in hot espresso and a creamy mascarpone cheese filling. It's topped with a dusting of cocoa powder and is best enjoyed with a shot (or two) of espresso, of course. We've also flavored timeless treats like cream puffs, ice cream, crème brûlée, pot de crème, and even shortbread with.

Step 2/6. Break the chocolate into small pieces and place it in a bowl over a simmering bain-marie. When the chocolate has melted, remove the bowl. Step 3/6. In a small saucepan, slowly bring the milk to a boil and stir in the espresso powder until dissolved. Whisk slowly into the melted chocolate.

Step 4: Combine egg mixture and chocolate mixture. Beat the egg whites and salt until soft peaks form. Add the sugar and beat until stiff peaks form. Stir 1/4 of the egg whites into the chocolate mixture, then fold in the rest.

Instructions. To a microwave safe bowl add the chocolate. Microwave on high in 20 second increments, stirring each time until melted. Stir in the espresso powder.

In a separate bowl, mix the egg yolks, sugar, and vanilla until the mixture is smooth. In a slow, steady stream, pour the hot cream into the egg mixture, whisking constantly. Pour the hot cream-egg mixture back into the pan and cook it over low-medium heat, constantly whisking, for 4 minutes, until a thermometer reads 160 F.

Put the chopped chocolate with the cream and espresso in a large heatproof bowl. Set the chocolate over a saucepan of simmering water, stirring gently until melted and smooth. Remove from heat. In a standing electric mixer, whip the eggs, salt, and sugar and whip on high-speed until they hold their shape, about 5 minutes.

Meanwhile, in a the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, kosher salt, espresso powder, and cream of tartar. Whisk on medium speed until egg whites begin to foam, then, with mixer continuing to run at medium speed, slowly and steadily pour in the sugar.

Directions. Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir.

Chocolate mousse, or mousse au chocolat as the French call it, is one of the most famous French dessert recipes ever and has been around for centuries. The simple yet elegant dessert is a classic addition to a soirée with friends and is easy to prepare. In fact, this dessert can even be prepared a day ahead, which makes it the perfect dessert for entertaining.

Instructions. Gently melt chocolate (in a bain-marie double boiler or using the microwave at low temperature). Separate egg whites and egg yolks. Combine egg yolks with the melted chocolate. Whip egg whites until stiff. Gently and gradually fold whipped egg whites into the egg yolk-chocolate preparation.

Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside. Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium.

Add the separated egg yolks one at a time and whisk into the cooling mixture. (If using) beat in any additional flavour notes (list of options above). Whip the egg whites to soft peaks. Whip the cream to soft peaks. Fold in a third of the whipped cream to the chocolate base (to loosen the mixture).

Method. STEP 1. Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later. STEP 2.

Add the whipped ganache to the whipped cream and beat for 1-2 more minutes, until well combined, thick and fluffy. Fit a 16-inch piping bag with tip 1M, fill with the mousse, and pipe the mousse into 6 ramekins (4-oz capacity each). Sprinkle the mousse with a little more chopped chocolate.

The best part about making chocolate mousse at home is that you can tailor it to your tastes. I personally prefer a bittersweet chocolate (50-60% cocoa) but dark chocolate (70-80% cocoa) or milk chocolate would also be delicious. Ingredients for Chocolate Espresso Mousse. chocolate chips ; eggs; sugar; espresso powder; heavy cream

Place chocolate in a large bowl. In a medium saucepan, boil water and sugar over medium heat. Once sugar has melted, pour the hot syrup over the chocolate. Let stand for 30 seconds, then mix until chocolate has melted and the batter is smooth. If the chocolate hasn't fully melted, microwave the mixture for 15-20 seconds.

Directions. Place chocolate chips in a large bowl. Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute. Remove cover and slowly stir with a spatula until smooth.

Bake, tossing crumbs and rotating baking sheet halfway through, until golden brown and crisp, 12 to 14 minutes. Let cool completely, about 15 minutes. (Croissant crumbs can be made up to 3 days ahead and stored in an airtight container.) Before serving, let mousse chilled longer than 2 hours come to room temperature for 30 minutes.

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