Chocolate mousse recipe

Mousse is a French dessert dish that has won the love of sweet tooths all over the world. Various fillings are added to chocolate mousse (berries, sprinkles, nuts, etc.), it is served as a separate dish or used as a filling for baking.

How to create mousse at home - basic ingredients and rules
Traditional made from bittersweet chocolate
With dark chocolate and gelatin
From snow-white chocolate
French
Velvet
Bavarian
With bananas and without eggs
Curd
Rooibos
Strawberry with snow-white chocolate
With liqueur

How to create mousse at home - basic ingredients and rules

The dessert mixture depends on the ingredients included - if they include cream and butter, then the dessert will be thick and dense, and if there are gelatin or proteins, its mixture will be airy and tender.

For production they also use:

chocolate;
water;
cocoa;
berries and fruits;
sugar or powder made from it.

It is necessary to strictly observe the recommended temperature regime and generally adhere to the recipe, use only high-quality products, without replacing them with the cheapest analogues.

After creation, it is recommended to cool the dessert by placing it in the refrigerator for 1–3 hours.

Traditional made from bittersweet chocolate

Ingredients for 2 servings:

bitter chocolate - 230 g;
raw eggs - 3 pcs.;
powdered sugar - 55 g;
butter - 20 gr.

Recipe for making chocolate mousse:

Melt the butter and crushed chocolate bar.
Separately prepare the syrup from half the mass of powder and 40 ml of warm water, then beat it with the yolks.
Combine both masses, add the whipped whites with the remaining powder to them.
Gently mix with a whisk and place in bowls.

Calorie content per 100 g:

402 kcal.
7 g protein.
25 grams of fat.
36 grams of carbohydrates.

With dark chocolate and gelatin

Pour 10 g of gelatin into 60 ml of milk and leave to swell.
Melt a chocolate bar (100 g) in a glass of milk, warming the mass over low heat.
Add nutmeg (1/4 tsp), sugar (2 tsp), vanillin (1/5 tsp) and cocoa (1 tbsp). Boil until the chocolate bar is completely dissolved, stirring with a whisk.
Remove the finished mass from the heat, cool slightly, combine with gelatin and beat with a mixer.
Then the dessert is laid out in 2 dessert glasses and sent to harden.

Calorie content per 100 g - 223 kcal, 27 g carbohydrates, 10 g fat, 4 g protein.

From snow-white chocolate

Ingredients to make 4 servings of fluffy chocolate mousse:

chocolate bar - 250 g;
cream - 220 ml;
sugar - 250 g;
milk - 100 ml;
new eggs - 3 pieces.

Melt the chocolate bar in milk and cool.
Grind the yolks with sweet sand, add to the melted chocolate.
Beat the cream with the egg whites and mix with a whisk into the chocolate mixture.
Refrigerate the dessert for 2 hours and serve sprinkled with nuts or coconut flakes.

Calorie content of 100 g of dessert - 318 kcal, 43 g of carbohydrates, 14 g of fat, 3 g of protein.

French

8 servings of dessert can be prepared from the following ingredients:

raw eggs - 8 pcs.;
dark chocolate - 200 g;
sweet sand powder - 250 g;
butter - 150 g;
flour - 4 huge spoons.

To make chocolate mousse you need:

Melt the chocolate bar, add softened butter to it and cool the mass.
While constantly stirring, add flour and powder.
Lastly, add whipped egg whites.
Next, the dark chocolate mousse is laid out in baking dishes and cooked for half an hour in an oven preheated to 160 degrees.

Calorie content of 100 g of dessert - 347 kcal, 36 g of carbohydrates, 22 g of fat, 6 g of protein.

Velvet

milk chocolate - 180 g;
eggs - 3 pieces;
olive oil - 180 ml;
sweet powder - 120 g;
coffee - 50 ml;
liqueur - 2 tbsp. l.

Milk chocolate is heated until a watery mass is obtained.
Beat the yolks with powder, add coffee and liqueur to them.
Add butter and yolk mixture to chocolate.
Beat the egg whites and carefully add them to the mousse base.
After mixing, the component is laid out in portioned vases and cooled.

Calorie content of 100 g of dessert - 547 kcal, 32 g of carbohydrates, 41 g of fat, 5 g of protein.

Bavarian

Gelatin (5 g) is poured into 15 ml of warm water and left for 15 minutes.
Beat three yolks with sugar (25 g).
Heat 100 ml of milk, without bringing it to a boil, and pour the yolk mass into it, heat it again to 85 degrees, stirring. Add crushed chocolate bar (100 g) and wait until it dissolves.
Add gelatin and vanillin (1/3 tsp).
Beat with a mixer.
Add whipped cream (250 ml), mix with a whisk.
Place into 2-3 bowls and cool.

With bananas and without eggs

Ingredients for 4 servings:

cream - 200 ml;
ripe bananas - 0.5 kg;
chocolate bar - 100 g;
gelatin - 10 g;
cocoa - 2 tsp;
sugar - 4 tbsp. l.

Prepare chocolate mousse from bananas with the addition of cocoa as follows:

According to the instructions, gelatin is soaked.
Heat the chocolate bar until dissolved.
Bananas are processed into puree using a blender.
Beat the cream until foamy.
Combine all the ingredients, place in serving glasses, and leave in the refrigerator for an hour.

Calorie content 100 g - 196 kcal, 27 g carbohydrates, 8 g fat, 3 g protein.

Curd

To make chocolate mousse with cottage cheese, you need the following products:

sweet powder - 3 tbsp. l.;
natural yogurt - 100 ml;
gelatin - 15 g;
low fat cottage cheese - 300 g;
cocoa powder - 1.5 tbsp. l.

Creating 2 servings of dessert with cocoa goes like this:

The cottage cheese is rubbed through a sieve.
In a blender, beat all the ingredients, except gelatin, until the mixture is homogeneous and airy.
Add the previously soaked gelatin and turn on the blender again for a few minutes.
Transfer to serving containers and leave in the cold for an hour.

Calorie content of 100 g of sweets is only 105 kcal, 10 g of carbohydrates, 1 g of fat, 13 g of protein.

Rooibos

The mousse, unusual in taste and mixture, is prepared very simply:

Soak 20 grams of gelatin in ice water.
Boil 40 g of rooibos tea in 340 ml of cream.
Bring 560 g of snow-white chocolate to a watery mixture.
Combine the boiled cream and chocolate mass, add gelatin to them, and beat with a blender.
The mixture is cooled and 340 g of whipped cream is added to it and mixed.
Divide the mixture into 10–12 containers and leave in the cold until it hardens.

Calorie content of 100 g of product - 356 kcal, 30 g of carbohydrates, 24 g of fat, 3 g of protein.

Strawberry with snow-white chocolate

strawberries - 400 g;
snow-white chocolate - 150 g;
gelatin - 1.5 tbsp. l.;
raw eggs - 4 pieces;
salt - 1/8 tsp;
cream - 30 ml.

The chocolate bar is melted and the gelatin is soaked until it swells.
Beat the yolks and add to the chocolate.
Beat the egg whites with salt until foam forms.
The cream is processed in a blender to form a sour cream mixture.
Strawberries are pureed in a blender, gelatin is added to it and whipped again.
In a large container, combine strawberries with cream and a mixture of eggs and chocolate. Add whipped egg whites to the base and mix the ingredients with a spatula or whisk.
Place the dessert into portioned containers and cool in a cold place.

Calorie content of 100 g of berry treat - 167 kcal, 15 g of carbohydrates, 9 g of fat, 4 g of protein.

With liqueur

To make 3 servings of dessert you need:

gelatin - 10 g;
Baileys (liqueur) - 40 ml;
milk - 60 ml;
snow-white chocolate - 200 g;
cream - 300 ml;
butter - 30 g.

Gelatin is soaked in milk and heated together with liqueur.
Pour the mixture into the crushed chocolate and stir until it dissolves.
Add oil and heat again in a water bath.
When the base has cooled, add whipped cream.
Stir with a spatula and place into dessert containers.
Allow the delicacy to brew in a cool place and serve.

Calorie content of 100 g of sweets - 330 kcal, 23 g of carbohydrates, 24 g of fat, 3 g of protein.

The abundance of recipes allows you to choose a suitable sweet option for any gourmet. This delicacy is prepared very simply and quickly, so you can eat it once a day.

Chocolate mousse

Recipes: 12

250 gr.
bittersweet chocolate 4 large eggs
1 vanilla pod (you can replace it with vanilla sugar, I didn’t use it at all)
2 tbsp.
honey 150 gr.
whipped cream pinch of salt

tanjashka

December 25, 2010, 00:13

bitter chocolate 100 gr.
Philadelphia curd cheese 150 gr.
cream 150 ml.,
a handful of prunes,
cognac 3-4 tbsp.
Melissa.

sweeta1

September 26, 2010, 11:03 pm

dark chocolate 200 gr.
(preferably special culinary chocolate) 6 eggs
2 tbsp. Sahara

flower84

29 August 2010, 04:26

Chocolate mousse for dessert

Dessert mousse is a real pearl of French cuisine. A rich chocolate dessert with a distinct alcoholic taste. If you plan to give the mousse to children, then under no circumstances should you add alcohol to it. The dessert is very high in calories, so it is better to serve it in small portions.

Main
Recipe groups
Chocolate mousse for dessert

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	300 kcal
Belkov:	3 g
Zhirov:	15 g
Carbohydrates:	32 g
Used:	6 / 30 / 64
H 0 / C 0 / B 100

Production time: 1 hour

Step-by-step production

Step 1:

Prepare the ingredients. To prepare chocolate mousse, we will need: 300 g of bitter chocolate (cocoa content from 70%); 250 ml water; 4 tbsp. l. cognac (whisky or brandy); 4 tbsp. l. Sahara.

Step 2:

Break the chocolate into small pieces.

Step 3:

Place chocolate in a saucepan and add sugar. Pour in water and cognac.

Step 4:

Place the saucepan over medium heat. Stirring constantly, melt the chocolate. You should get a fairly fluid mixture.

Step 5:

Pour the chocolate mixture into a bowl or bowl. Cool to room temperature

Step 6:

Place a little more ice cubes in another bowl.

Step 7:

Place the bowl of chocolate in a bowl of ice to keep the bottom moderately cool.

Step 8:

Beat the chocolate with a mixer at medium speed. At the very beginning of beating, nothing happens. But as it cools evenly, the chocolate mixture will begin to thicken. It is necessary not to beat the mousse for very long, otherwise it will lose its airiness.

Step 9:

Transfer the airy chocolate mousse into bowls. Place the mousse in the refrigerator for 30 minutes.

Step 10:

Before serving, decorate the mousse with whipped cream and sprinkle with cinnamon and cocoa. Bon appetit!

This chocolate mousse is quite rich despite the water in it.
I used bitter chocolate for the mousse. The mousse was not very sweet and not cloying. If you use dark chocolate, you can add less sugar, because dark chocolate is already sweeter. This mousse cannot be used as a layer for a cake, unless you just pour the cake on top and do not add anything else on top. Therefore, 100 mousse is very light and heavy to squeeze all the mousse out of the cake.

What can you do if the mousse doesn’t thicken when whipped?! From time to time I come across reviews that mousses prepared in a similar way thicken poorly and lack airiness. If, despite following the recipe, the mousse does not thicken, you can add gelatin diluted in a small amount and pour it into the chocolate mixture while constantly whisking.

Chocolate mousse

Creamy mousse
Required products:
Manufacturing method:
Mousse decoration
Chocolate mousse recipe
Mousse with gelatin
Ingredients:
Manufacturing method:
Chocolate mousse recipe with gelatin
Chocolate banana mousse
Required products:
Manufacturing method:
Chocolate banana mousse recipe
Chocolate mousse with hazelnuts from Yulia Vysotskaya

There are different methods for making chocolate mousse: it can be foamy and light or viscous and thick. Let's look at better recipes.

Creamy mousse

Do you want the mousse to come out foamy, like in the photo? Whip not only the cream, but also the watery chocolate mixture before combining all the ingredients. Chilled creamy mousse can be used as an independent dessert and as a component for making a cake.

Required products:

Black, milk or snow-white chocolate - 200 g; Cream - 300 ml.

Manufacturing method:

Pour 5-6 cm of water into a deep saucepan, bring to a boil, remove from heat. Break the chocolate into an iron or heatproof bowl; Add 2 tbsp. spoons of cream and heat in a water bath for 3-5 minutes; Stir until the chocolate is completely melted. Place the bowl of chocolate in the refrigerator for 10 minutes; Beat the cream with a mixer until foamy; Add 1 tbsp to chocolate. a spoonful of whipped cream, stir, and then add the rest of the cream and stir again; Pour chocolate mousse into glasses. It must be refrigerated for at least 1 hour before serving.

Mousse decoration

Chocolate mousse is usually decorated with fresh mint leaves and contrasting chocolate shavings. You can prepare the shavings using a vegetable peeler. To make the shavings come out beautifully with squiggles, cut them from the sides of the chocolate bar.

Chocolate mousse recipe

This video shows you a step-by-step method for making traditional eggless chocolate mousse.

Video source: YUMMY ADVENTURES

Mousse with gelatin

If you want the mousse mixture to resemble jelly, as in the image, add the amount of gelatin indicated in the recipe, or halve it if you do not want to get a very dense mousse.

Thick chocolate mousse is a unique dessert according to a regular recipe that can be prepared at home even without experience in this matter.

Ingredients:

Bitter chocolate - 100 g; Confectionery cream 30% fat - 200 ml; Chicken egg - 1 piece; Egg yolk - 1 pc; Sugar - 1 tbsp. heaped spoon; Gelatin - 0.5 teaspoon.

Manufacturing method:

Pour gelatin with a small amount of water for the time indicated by the manufacturer in the instructions; Melt the chocolate in a water bath; Beat the cream into foam with a mixer or whisk; Break the egg into a heatproof bowl, add the yolk and sugar. In a water bath, stirring constantly, heat to 50 degrees. Remove from heat and lightly whisk mixture; Pour gelatin dissolved in water into the egg-sugar mixture and beat; Add chocolate, beat for 2 minutes; Add whipped cream, stir by hand.

Chocolate mousse recipe with gelatin

This video shows a step-by-step method for making chocolate mousse with gelatin at home.

Video source: Savory recipes

Chocolate banana mousse

According to our recipe, the chocolate mass is combined with banana puree, but you can do it differently if you wish. Prepare plain chocolate mousse as in the first recipe and garnish it with banana slices.

The combination of dark or milk chocolate with banana is considered one of the most successful, and that is why there are a huge number of chocolate desserts that include bananas according to the recipe. You can also use snow-white chocolate, but in this case it is recommended to add at least a little cocoa to it.

Required products:

Bananas without skin - 0.5 kg; Bitter chocolate - 100 g; Cream 30% - 200 ml; Gelatin - 10 g; Sugar to taste.

Manufacturing method:

Grind the bananas in a blender; Dissolve gelatin in a small amount of water for the time indicated by the manufacturer in the instructions; Melt the chocolate in a double boiler; Add gelatin dissolved in water to the chocolate, stir; Combine chocolate with banana puree, stir; Whip the cream until foamy; Combine all ingredients, stir; Divide into molds and refrigerate for at least 1 hour.