Chocolate Mousse - 10 home-made recipes

The main highlight of chocolate mousse is a bright chocolate shade of dessert. therefore Experienced confectioners advise using a classic version of the base - dark chocolate, but in its absence you can use cocoa powder. At the same time, it is important to understand that it is not enough just to dilute cocoa and send it to the refrigerator, you need to choose the right ingredients so that the chocolate mousse is not just tasty, but ideal and worthy to become part of the Queen’s celebration.

Classic chocolate mousse at home

Chocolate mousse is a dark base. Accordingly, the use of any type of chocolate from milk to bitter is permissible. The main thing is not to take confectionery tiles: they will not work out a quality dish.

To make chocolate mousse according to the most traditional recipe, you should take:

• dark chocolate - 230 g;
• butter - 18 g;
• icing sugar - 55 g;
• 1C chicken eggs - 3 pcs.

According to the classic recipe, chocolate mousse is prepared as follows:

1. Break the chocolate into slices and put in a bowl with butter.
2. Install in a water bath and melt.
3. We measure half of the required mass of powder and, pouring 40 ml of water to it, make syrup.
4. Having separated the yolks from the proteins, the first thing we do is take the yolks. They must be whipped in a separate container, gradually introducing the prepared sugar syrup. The whipping process is continued until the complete discoloration of the mass.
5. We combine the two masses obtained: chocolate-butter and egg.
6. As we recall, we still have yolks and half of the powdered sugar. First, whip the proteins in a stable foam, and, having achieved the desired, pour the powder and whisk again.
7. Spread the whipped proteins portionwise to the bulk and, after mixing, spread them in suitable bowls.

The curing process of the mousse will take 5 hours and should take place in the refrigerator.

How to cook from cocoa?

The recipe will become simply indispensable in the event that all the chocolate has gone to other needs, and a delicious dessert is simply vital to make. Its indisputable advantage is the absence of unnecessary trouble - it is done in two ways, and the result is magical.

For cooking, take:

• 5 g of gelatin;
• 15 ml of water;
• 100 g of sugar;
• 130 g cocoa powder
• 200 ml cream;
• 10 g vanilla sugar.

Let's start cooking a delicious treat:

1. We will separate gelatin. First, dissolve it in a teaspoon of chilled water. Then we pour in to it the remains of water in an amount of 2 tsp. hot water. Stir until completely dissolved.
2. We take two types of sugar: vanilla and regular - and mix with cocoa powder.
3. Then pour in the cream and immediately begin to whip until a lush and airy mass is obtained.
4. Add gelatin and whisk again.

That's all: it remains only to sort out the tins, wait a bit and you can enjoy delicious cocoa mousse.

Chocolate mousse without eggs

Eggs in the ingredient composition of many dishes make them taboo delicacies for allergy sufferers. Fortunately, chocolate mousse can be made without eggs.

Read on for how to do this and what it will take.

Composition for fasting and vegetarians:

• 450 g of bitter chocolate;
• 150 g of soy and coconut milk;
• 75 g coconut flakes.

Cooking is based on the following steps:

1. Melt the chocolate.
2. Add both types of milk and shavings to it.
3. Beat everything with a mixer and put it in a bowl.

Mousse without eggs is ready.

Delicate dessert with cream

The goal is a mousse with an airy, lush texture, then you will definitely like the cream recipe. It is they, and not gelatin, that make it possible to achieve porosity of the mousse.

One of the simplest recipes with the following composition:

• 200 g of dark chocolate;
• 300 ml of heavy cream (30%).

Whip the cream until airy foam, and then add to the melted chocolate. After mixing, we distribute them in the molds and send them to the refrigerator for 30 minutes.

Serve on the table chilled. It can be used both as a dessert and as a mousse for a cake. In the second case, the mass does not need to be kept in the refrigerator.

Chocolate Mousse with Gelatin

Chocolate mousse with a pleasant jelly consistency is obtained using gelatin. This dessert can be easily realized even in the home kitchen.

Take 100 g of chocolate:

• 200 ml of heavy cream;
• 1 whole egg and 1 yolk;
• 35 g of sugar;
• 1/2 tsp gelatin.

Prepare the mousse in the following way:

1. We prepare gelatin according to the method indicated on the packaging from the manufacturer.
2. Add whipped cream to chocolate melted in a water bath.
3. Eggs: whole and yolk - in a water bath we warm up to 50 degrees and subsequently beat with sugar.
4. Mix eggs, swollen gelatin and chocolate with cream.

After hardening, the dessert will be completely ready.

Cooking with Bananas

Only connoisseurs of the perfect mousse taste know how well the banana complements and decorates the bright chocolate notes of your favorite treat. So let's make a dessert based on this fruit.

For 500 g of bananas without skin, take:

• 100 g of chocolate (preferably bitter);
• 200 ml cream;
• 10 g of gelatin;
• measure sugar by eye to taste.

Combine the ingredients in dessert like this:

1. We prepare gelatin according to the instructions on the package.
2. We turn bananas into a smoothie.
3. We send the chocolate to a water bath and melt it.
4. We turn the cream into airy foam.
5. We mix everything.
6. We disband on the bowls and wait at least an hour in cooling mode.

Enjoy the incomparable taste.

Chocolate mousse, as in McDonald's

Of course, the creators of the melting chocolate mousse in the mouth, as at McDonald's, do not reveal the secrets of its preparation.Therefore, we can only guess in what proportions the ingredients are used in the recipe, but experienced chefs were able to achieve a balance as close to what was desired by trial and error.

Prepare:

• Belgian chocolate - 150 g;
• cream (30%) - 200 ml;
• sugar - 75 g;
• eggs - 2.

You can also take cocoa powder, chocolate chips and candied orange to decorate the dessert.

To prepare the mousse, as in McDonald's, perform the manipulations:

1. The chocolate melted in a water bath is slightly cooled, mixed with cream, whipped to sharp peaks with 25 g of sugar, and egg whites, also brought to a peaky state along with sugar residues.
2. Next we introduce the yolks, also whipped until completely homogeneous.
3. After spreading the mass in forms: enough for 4 servings - send everything to the refrigerator for at least 60 minutes.

When serving, decorate the dessert with grated chocolate, cocoa and candied fruit.

Cooking recipe with cottage cheese

The recipe can be called a hymn to naturalness, as well as a wealth of tastes and textures.

Required Products:

• 150 g of cottage cheese;
• 50 g of natural yogurt;
• 7.5 g of gelatin;
• Art. l cocoa powder;
• 15 ml of water;
• honey as a sweetener to taste.

Getting started:

1. Make a cream by combining cottage cheese, yogurt, honey and cocoa, and then beat the mass well.
2. Dilute gelatin with water. Warm up, but do not bring to a boil.
3. Into the gelatinous mass we introduce the cream: bring to fluffiness with a mixer.
4. We put it on the dishes and put in the refrigerator until it hardens.

Enjoy.

How to make chocolate coffee mousse?

For 200 g of milk and dark chocolate, take:

• 1.5 tsp coffee beans;
• 60 ml of water;
• 125 cream;
• 100 g of sugar;
• 5 eggs.

1. We start by breeding coffee in boiling water: the mixture should cool. Then we filter everything.
2. We take 100 g of each of these types of chocolate and melt in a standard manner.
3. We introduce coffee infusion.
4. Eggs, dividing into yolks and squirrels, we prepare them individually. First beat the yolks with sugar. Then whisk the whites into the foam. We introduce to the chocolate.
5. Cream is also whipped and sent to the total mass.

We spread it over the bowls and, having cooled, we proceed to the tasting.

Citrus notes in dessert with orange

The recipe presented below is the only one in the material that is not suitable for a children's table. The reason is simple: the ingredient composition contains an alcoholic beverage.

Composition in addition to 2 tbsp. l cognac:

• 25 g of sugar;
• 4 eggs;
• 1 orange
• 150 g of dark chocolate.

Cooking:

1. Proteins bring to a state of sharp peaks.
2. Yolks, adding sugar to them, beat until light and increase in volume.
3. In the melted chocolate, grind the orange zest.
4. Next up is cognac, juice from the same orange.
5. Alternately inject whipped yolks and protein foam.

About 5-6 servings are obtained from the indicated amount of ingredients taken. Each serving is decorated with fresh berries, grated chocolate and crushed nuts.

Enjoy: for each recipe will give a lot of positive emotions. And most importantly, each embodiment of the beloved delicacy can be easily prepared at home.