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Chocolate Mousse: Recipes, Questions

Chocolate Dessert

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116 replies to this topic

#1 celenes

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Posted 23 July 2004 - 06:26 PM

Hi Folks,

Anyone have a good and fairly painless chocolate mousse recipe? Wedding cake number 2 is next week and I am preparing all my stuff recipes etc. so I won't be overwhelmed. Now that I have my first one under my belt I feel like I can conquer almost anything :raz:

The cake itself is simple, click here to see what what the customer has requested:

Becerra Wedding Cake


Three cakes as pictured with the following changes, cake 1 and 3 will have chocolate mousse, cake 2 raspberry filling. Royal frosting spirals will become roses on outer bottom edge with a hint of light blue on the edges of the roses. Side spirals to become string work only done with pearls and top edge will be very small white flowers with a hint of blue. White candles encircled by white roses. Delightful I think.
Believe, Laugh, Love
Lydia (aka celenes)

#2 nightscotsman

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Posted 24 July 2004 - 02:55 AM

For simple, I like Pierre Herme's chocolate whipped cream as a cake filling:

375 g heavy cream
1 Tbsp sugar
65 g dark chocolate (he recommends Valrhona Caraibe, which is I think a 65%?)

bring cream and sugar to boil and pour over chocolate. Mix as for a ganache. chill at least 5 hours. When ready to use, whisk by hand until it's almost firm. Don't overwhip. It should be firm enough to spread, but not stiff.

Since there are so few ingredients, the quality of chocolate is really important.

#3 kthull

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Posted 24 July 2004 - 12:25 PM

Speaking of Herme, his chocolate mousse is my favorite...not quite as easy as the chocolate whipped cream Neil suggested.

#4 KarenS

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Posted 24 July 2004 - 06:16 PM

I like to use this chocolate charlotte:
36 yollks
1/2 gallon cream
4# bittersweet chocolate
4c simple syrup
1/2- 1c liquor of choice (only if you want- I use chamborb if I am using with raspberries

Whip cream to medium peaks with alcohol- set aside.
Whip yolks to pale and thick.
Add boiling simple syrup to yolks with machine running. (they will splatter- I just wrap the hobart with plastic).
Whip until very thick and still warm.
Here is the slightly tricky part.
Add the melted chocolate to the warm yolks- they must be close to the same temp, or your chocolate will seize.
Stop the machine and quickly scrape the chocolate up off the bottom of the bowl.
Whip until cold.
Do not let the mixture whip for too long after it is cool- the mixture will continue to firm up.
Fold in the whipped cream in thirds.
Refigerate to set.

When I want to use this I just let it warm up a bit. It is great for cakes (stable, yet smooth and rich).

#5 Wendy DeBord

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Posted 25 July 2004 - 07:12 AM

I make different chocolate mousses for different applications. My quick choc mousse recipe is:

6 oz. melted semi sweet chocolate. Fold in:

3 egg whites whipped with 2 tbsp. sugar

Fold in:

1 1/2 c. whipped cream


This only takes a minute to whip together and it's not bad. I use pasturized white's that come in a container (1 egg white=1.25 oz) so I don't have to worry about heating my eggs. I whip my whites first, then use the same bowl to whip my cream (saves on dishes). I put the whipped whites ontop of my chocolate but I don't fold them in until my cream is whipped.

It's a little soft until you refridgerate it, then it becomes firm enough to use in any application. It holds for days.

#6 celenes

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Posted 25 July 2004 - 08:18 AM

Thanks everyone for your assistance as always. Now all I have to do is decide which recipe to use :laugh:
Believe, Laugh, Love
Lydia (aka celenes)

#7 bripastryguy

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Posted 27 July 2004 - 05:48 PM

Wendy,

I do the same thing for my mousse. I kinda refer to it as "Mousses bastard child"
A little tricky and unorthodox, but makes a good mousse very quickly

Firm( sets up rather fast and remains firm)
1 pound semi sweet choc
1 cup whites (1/4 cup granulated, make somewhat stiff)
3 cups heavy cream, soft peaks

Semi-Firm (this one gives you alittle time to work with it)
1 pound semi sweet choc
1 cup whites, pasteurized(1/4 cup granulated, make somewhat stiff)
1 quart heavy cream, soft peaks

The method is the same for both.

Melt the chocolate, keep warm. Whip whites to peaks then add sugar and make a stiff glossy meringue. I, yeah get this- whip the whites into the warm chocolate with a whisk until I make an emulsion. At this point your cream should hit soft peaks. Fold in the whipped cream into 2 additions. Dont be to gentle with the first addition, get it mixed in then fold in the remaining gently. The only difference between the firm and semi is that the firm can be used right away the semi needs some time in the fridge to firm up.
"Chocolate has no calories....
Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence
SWEET KARMA DESSERTS
www.sweetkarmadesserts.com
550 East Meadow Ave. East meadow, NY 11554
516-794-4478
Brian Fishman

#8 celenes

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Posted 01 August 2004 - 05:08 AM

Just wanted to report that I made the mousse using Neil's recipe first and then I had to resort to Sinclair's recipe.

Here's what happened with the first recipe, I did everything as instructed put the mixture in the refrigerator and came back in a few hours it the mixture was hard as a rock!! So of course I didn't want to try to fix because I considered rewarming to bring about to liquid but then I think I may have had other problems. I do plan to try it again because I will not be defeated by such an easy recipe. Perhaps my chocolate was not suitable, I didn't follow my first mind to run up to the Chocolate Meister and purchase some Schaffenberger Chocolate like I should have.

As for the second recipe things worked well however I did notice once I place it in the refrigerator I had a few chunks of chocolate in the mixture but nothing too bad infact when I did the taste test they melted as soon as they hit your tongue. Terribly delicious too, luck the mousse made it in the cake at all, my daughter and I considered eating the whole bowl :laugh:

The cake turned out beautiful and I hope my client was happy!! I was.

Now on to the 70s cake for this weekend.

Edited by celenes, 01 August 2004 - 05:09 AM.

Believe, Laugh, Love
Lydia (aka celenes)

#9 Wendy DeBord

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Posted 01 August 2004 - 08:26 AM

Melt the chocolate, keep warm. Whip whites to peaks then add sugar and make a stiff glossy meringue. I, yeah get this- whip the whites into the warm chocolate with a whisk until I make an emulsion. At this point your cream should hit soft peaks. Fold in the whipped cream into 2 additions. Dont be to gentle with the first addition, get it mixed in then fold in the remaining gently.

It's important ro re-read Brians post. This is dead on right and important! All these factors he pointed out make a difference. I'll restate them and explain why....to the best of my knowledge.

1. Warm chocolate. Don't use too hot or too close to room temp. chocolate-either will make incorporating your whites harder (even though it can be done if your familar with mousse making). Slightly warm chocolate takes in the whipped whites (which are acting like a liquid to your moisture sensitive chocolate) easiest.

2. Fold your whites into your chocolate first. Typically this will take a little more force and the words "fold in" are really sort of wrong. I use a whisk to fold and I rather agressively fold in my whites. At first the chocolate resists accepting the moist whites...........and if you don't add enough whites it will sieze up on you just like adding water. If you add enough liquid it won't sieze your chocolate. So if your cautious and don't add enough whites during this first incorporation your chocolate will sieze up. Then you'll really need to put in alot of force to incorporate your whites. If you don't that's what leaves bits of chocolate behind like you got Celenes. It's bits of chocolate that didn't get incorporated, they seized up on you.

3. Adding your whipped cream. Like Bri mentioned they'll make a nice mousse if their not whipped too stiff. They should be solid, yet soft. When the cold whipped cream hits your partically done mousse it firms up your chocolate almost instantly. If you have too much volume (alot of whipped cream) it's harder to fold in fast enough that you don't leave strecks behind. Thats why Brian does this in two additions. I typically do it in one addition but that makes me use more force then Brians method....which could make a flatter (more deflated mousse). But because I use a whisk in my folding-it doesn't deflate the mousse.

I hope this all made sense and helped clarify the specifics that might trip someone up until they're a master at mousse making. The brand of chocolate shouldn't make too big of a difference in it's ability to become a mousse. BUT the exception is using chocolate chips-don't, they don't melt easily and are much harder to make mousse with. HTH?

#10 Redsugar

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Posted 25 August 2004 - 09:31 AM

WHITE CHOCOLATE MOUSSE

Non-gelatin mousse to which lime zest may be added as a sensational accompaniment to fresh berries -- or, as is, in a chocolate-hazelnut terrine.

9 oz. white chocolate (I use Lindt), cut into pieces
1 oz. water
1½ oz. Kirsch
12 oz. cream (35% M.F.)

1. If you are moulding your mousse, lightly oil the mould.

2. Combine the chocolate, the water, and the Kirsch in a bowl set over hot, not simmering, water. (White choc is a bit temperamental and requires extra care when melting.) Stir frequently until melted & smooth.
Do not leave the choc unattended; it would burn almost in the blink of an eye. Once melted, it should look creamy & be very smooth. Remove promptly from the heat and allow to cool to room temp.

3. Whip the cream to soft peaks. Fold into the choc mixture. Immediately pour into the prepared mould or individual serving glasses. Chill the mousse until 15 minutes prior to serving.

#11 honorspianist

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Posted 30 September 2006 - 03:51 PM

hi everyone! i'm making chocolate mousse tonite for dessert, and while i was looking through recipes, i came accross something that said that there are six different types of chocolate mousse. i know that one is a bavarian mousse, and it uses gelatain to stabalize. the second is a french mousse, with eggs, and beaten cream. i also know of one one type of mousse that involves the combining of chocolate and creme anglaise, but i can't tell you the name. what are the other three types of mousse?

thanks for the help.

#12 JeanneCake

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Posted 30 September 2006 - 05:34 PM

a chocolate marquise is a type of mousse - it has eggs, butter, chocolate and cream....

#13 chefpeon

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Posted 01 October 2006 - 10:13 AM

Boy, I guess I missed that quiz question in school. Is that the one that comes after "name all the mother sauces?" :raz:

As far as I'm concerned there's only two chocolate mousses....mine....and everybody elses..... :raz:

#14 WhiteTruffleGirl

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Posted 01 October 2006 - 02:50 PM

Boy, I guess I missed that quiz question in school. Is that the one that comes after "name all the mother sauces?" :raz:

As far as I'm concerned there's only two chocolate mousses....mine....and everybody elses..... :raz:

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lol...actually, I do remember this because it was on a quiz for us in school, and I couldn't friggin remember the sixth...

The six types are:

Creme anglaise style
Quick method
Zabaglione style
Pastry cream style
Meringue style
Bavarian style

#15 chefpeon

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Posted 01 October 2006 - 03:04 PM

The six types are:

Creme anglaise style
Quick method
Zabaglione style
Pastry cream style
Meringue style
Bavarian style


Now please explain each style, its preparation method, and application.
Then use it in a sentence. :raz:

#16 Ross.ucf

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Posted 01 October 2006 - 03:30 PM

Barvarians are not a mousse, but a barvarian. Also, I pulled this from my Professional Baking book:

There are so many varieties of mousse that it is impossivle to give a rule for all of them. In general, we could define a mousse as any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both.


I also looked through several different books and saw no set "mother mousses" anywhere. So just have fun and make whatever you want. Also note that you can use fruit and not just chocolate. Hell you can even use salmon ;) Anyway, good luck in whatever you make. I like to make a chocolate, white chocolate, and raspberry mousses and put them together to make a nice little parfait.

#17 WhiteTruffleGirl

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Posted 01 October 2006 - 03:43 PM

Now please explain each style, its preparation method, and application.
Then use it in a sentence. :raz:

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Are you sure you weren't my pastry chef in school? :raz:

Okay, I take your challenge, and so here goes...but I don't name the mousse in the sentence...hope that's okay.

Creme anglaise style-Make creme anglaise, fold in the melted chocolate and then pipe in a vessel or champagne glass. "Are you trying to give me a heart attack?"

Quick method-Combine cooler melted chocolate with whipped cream...The waiter walks in and says, "Holy sh*t, our best customer just said he/she wants chocolate mousse for dessert, and we don't have it on the menu tonight."

Pastry cream style-Fold pastry cream, whipped cream and chocolate together. Works great for cakes. "If Marie had known about this...she never would have told them to 'eat cake.'"

Zabaglione syle-Cook your eggs, booze and sugar, then add chocolate...great for quinelles. "What is this little 'football' on my plate...it's so yummy?!"

Meringue style-Make a Swiss Meringue and then fold in your chocolate. It's great for chocolate tart in pate sable. "Wow! This is both sweet, firm and light all at the same time."

Bavarian style-Make your standard base+lightener+gelatin, and fold in your chocolate. This molds geat. "Gee, I never knew you could make one of those from mousse."

:raz:

#18 Desiderio

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Posted 01 October 2006 - 04:05 PM

:laugh: :laugh: :laugh: :laugh: :laugh: Brilliant!

I personally prefer the french type of chocolate mousse , simple but soo good perfect texture perfect taste.
By the way I know in my itlian book , I have several different and one I can remembr is with a pate a bombe method , was really really good , very nice for cakes etc ,I think I have served this type inside tuille ( thats what you guys call them ?)for a christmas party they were faoulous.
Vanessa

#19 chefpeon

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Posted 01 October 2006 - 05:00 PM

Hey WTG! I like your sense of humor!!!
Also, a perfect way to remember all the mousses! :laugh: :laugh: :laugh:

#20 chiantiglace

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Posted 01 October 2006 - 07:23 PM

Sabayon
Bombe
Parfait
Bavarian
Chibouste
Diplomat (AKA Quick Bavarian) (Pastry Cream and Whipped Cream)
Meringue (Swiss and Italian)
Tortina (Sodium Alginate)
Versa Whip
Whipped Cream/Chocolate
Mycryo



All I need is one more way and I doubled the "6 types".

edited to say: how in the hell is the creme anglaise style considered a mousse? THATS CHOCOLATE CREME ANGLAISE!

Edited by chiantiglace, 01 October 2006 - 07:25 PM.

Dean Anthony Anderson
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Pastry Chef: One If By Land Two If By Sea

#21 chefpeon

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Posted 01 October 2006 - 07:47 PM

edited to say: how in the hell is the creme anglaise style considered a mousse? THATS CHOCOLATE CREME ANGLAISE!


Now, no need to shout, young man! :raz: But yeah, I sorta thought, if you're folding chocolate into a creme anglaise and piping it into a glass, it would be kinda pudding-y instead of mousse-y.
Kinda confusing.

#22 RuthWells

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Posted 02 October 2006 - 07:05 AM

Has anyone made Alice Medrich's chocolate mousse which uses water instead of cream (or other dairy)?

<Not trying to cause trouble, really! :wink: >

#23 cookman

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Posted 02 October 2006 - 12:02 PM

Has anyone made Alice Medrich's chocolate mousse which uses water instead of cream (or other dairy)?

<Not trying to cause trouble, really!  :wink: >

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I've made it, and liked it. It was very soft, but had good strong chocolate flavor. As I recall, I thought it could have been improved with a little more sugar.

#24 miladyinsanity

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Posted 02 October 2006 - 12:20 PM

And how about this one?
May

Totally More-ish: The New and Improved Foodblog

#25 WhiteTruffleGirl

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Posted 02 October 2006 - 02:24 PM

Whoops! Seem to have forgotten the cream in the creme anglaise version...so sorry! :shock:

#26 Dave the Cook

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Posted 02 October 2006 - 02:59 PM

All I need is one more way and I doubled the "6 types".

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If the water-mousse isn't good enough, there's the "Holy sh*t, our best customer just said he/she wants chocolate mousse for dessert, and we don't have it on the menu tonight" version that I learned: Dream Whip folded into an equal measure of canned chocolate pudding.

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#27 chefpeon

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Posted 02 October 2006 - 03:22 PM

"Holy sh*t, our best customer just said he/she wants chocolate mousse for dessert, and we don't have it on the menu tonight" version that I learned: Dream Whip folded into an equal measure of canned chocolate pudding.

Hee hee......Just my luck I would do something like that, and the customer would say, "This is the BEST chocolate mousse I've EVER HAD!!" :wacko: :blink: :laugh:

#28 aeschylus

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Posted 02 October 2006 - 04:30 PM

haha don't forget vegan mousse -- melted chocolate folded into whizzed tofu (far beats dream whip and chocolate pudding for the last-minute!)

and the much less passable, imho, raw mousse, of avocado or banana and carob....

i'll have to try that water recipe though. anyone know if subbing liqeur for some of the water will mess with the texture?

#29 chiantiglace

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Posted 02 October 2006 - 06:15 PM

If you put chocolate in your mouth and then drink some water, I think the flavor is superb.

If you put chocolate in your mouth and drink milk, it blends well but thats about it.

Personal experience I had, so I can understand replacing the cream with water.
Dean Anthony Anderson
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Pastry Chef: One If By Land Two If By Sea

#30 PatyGirl

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Posted 02 October 2006 - 08:05 PM

So, as you guys are on the subject, may I ask a chocolate mousse related question? :smile:

I saw a demo today using the italian merengue method (egg whites and sugar on bain marie, then whipped, folded into melted chocolate and butter). I think this is the original classic of the classics version. But when I tried it I thought it was almost, erm... chewy, I think from the merengue. And it wasn't as light and fluffy as the ones made predominantly with whipped cream (not sure of the name... one of the 37 types listed above... :huh: ).

So, I guess my question (questions) is (are): what do you guys think of the italian merengue method and which method results in the best chocolate mousse?





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