Extreme Chocolate Mousse! – How to Make the Best Chocolate Mousse Ever!
This is the sort of recipe that can be easily adapted with all sorts of different flavours, as long as you retain the same ratio of chocolate to cream, and don’t add too much of any ingredient that contains a lot of water, as this could affect the ability of the chocolate and cream to blend together smoothly. I’ve included some other varieties we frequently indulge ourselves in at the end of the recipe, which will hopefully spur you on to dream up your own concoctions.
HELPFUL HINTS: The trick with this recipe is to get the chocolate and cream to the right temperatures so that when they are blended together, the chocolate doesn’t “melt” the cream (which has all the lovely little air bubbles in it because of all the whisking you’ve been doing), and the cream doesn’t make the melted chocolate instantly solidify into little bits. For that reason, I’d suggest you get the cream out of the fridge about half an hour before starting, so that it can warm a little, and don’t forget to let the chocolate cool a little before adding it to the cream!
INGREDIENTS:
300ml (10 fl oz) Double Cream
100g (3.5 oz) Milk Chocolate
200g (7 oz) White Chocolate
100ml (3 fl oz) Irish Cream (Baileys, or any other brand)
Half a dozen small hard amaretti biscuits
METHOD:
Melt the Milk and White Chocolate together gently in a double boiler (or a pyrex bowl over a saucepan with a bit of water in the base), and then set aside to cool a little. Meanwhile, whip the double cream until it just shows the trail of the whisk. Gently fold the cream and melted chocolate together. Then add the Irish Cream, a little at a time, stirring constantly and gently. Pour into individual ramekins, and top with an amaretti biscuit to garnish.
Leave to set in the fridge for a couple of hours. The finished dessert should be consumed within 3 days of making, unless it is frozen, in which case it will keep in the freezer for at least 3 weeks, if kept inside a tightly sealed box.
Calories per portion: 585 kcal
Fat per portion: 44g
Makes about 6 portions
OTHER OPTIONS:
Substitute dark chocolate for the milk and white chocolate, and add about 200g of fresh raspberries to the mix at the end, folding them in gently to avoid squashing them.
Replace the milk chocolate with white chocolate, and add a few drops of peppermint oil to counteract the sweetness of the white chocolate.
Make some caramel by boiling up 90g of granulated sugar with 3 tablespoons of water in a heavy-based saucepan until it is a pale golden brown. Pour it onto a greased baking sheet, and leave for a few hours until cool, then put in a bag and break into small pieces using a rolling pin. Replace the white and milk chocolate with 100g dark chocolate, and 200g milk chocolate to make a really richly chocolatey milk chocolate, and stir the little pieces of caramel into the mousse at the end.
Double the batch size, omit the Irish cream and amaretti cookies, and split the chocolate content into dark, milk and white (i.e. 200g each of white, milk and dark chocolate. Mix them up in separate batches, and either pour into a loaf tin in layers (allowing them to set in between), or pour small amounts into a large serving bowl, stirring together gently at the borders between the colours, to achieve a marbled effect. Delicious served with a fruit coulis!
Article Source: http://www.bigfreearticles.com
If you like chocolate, you’ll love this recipe – it’s rich, smooth, superbly chocolatey, and a generous splash of Baileys makes it utterly irresistible and totally indulgent. It is also surprisingly quick and easy to make too.
About the Author:
Joe is a keen amateur confectioner, and runs an online Chocolate Delivery service, Chocolate Now! with her husband Nigel. You can find more of her chocolate recipes at www.chocolate-now.co.uk/recipes
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Ways To Create Delicious Chocolate Truffles
You should not be daunted by the idea of making chocolate truffles because it is not as hard as you thought. You don't have to be a major dessert chef or even a great cook in order to produce some really great truffles. If you are able to melt the chocolate without burning it, then you are all set! Still unsure? Then read on for more tips on how to make absolutely wonderful chocolate truffles that you will fall in love with and tastes far more superior to those store-bought ones.
Before setting out to make chocolate truffles, the first things you need to do is to stock up on the essential ingredients. The most important one is of course, the chocolate. I'd recommend dark baking chocolate that has high cocoa content of 70% and above. We want high cocoa content because only chocolates with high cocoa content are of better quality, richer and has more anti-oxidants that are also good for you. But if you don't really like the slight bitter taste of dark chocolate, you can also choose to get milk chocolate with a lower cocoa content.
Next, you should have on hand other ingredients you would want to be included in your truffles. Some people like almond nibs, crushed roasted peanuts, raisins, dried fruits and other nuts. So, have on hand whatever nuts or fruits you would like to add to your truffles. You can also get some colorful chocolate rice or other decorative items for your truffles.
The very first thing to do is to break or chop the chocolate into smaller pieces. The put the chocolate into a heatproof bowl. Add in butter and then place the bowl over a simmering pan of water. Be careful to ensure the bottom of the bowl do not touch the boiling water. Using a wooden spoon, stir the chocolate butter mixture until it is thoroughly melted. If you like cheese, you can also get some cream cheese on hand so that you can add it in later.
When the chocolate butter mixture is melted into soft, silky brown liquid, remove it from the pan and leave aside to cool down. You can then add the cream cheese, the nuts, dried fruits or whatever you want to add to your truffles. Use a mixer to blend it all together until it is all well combined. You want to make sure that the whole mixture are evenly combined so that there won't be concentrations of nuts or chocolate or clumps of cream cheese. Lastly, you just pour the thick mixture onto a pan and leave it to cool for awhile. If it is very thick, use an ice cream scoop or a spoon to form small balls out of it. Dip the chocolate balls on the chocolate rice or some cocoa powder. Then put the balls on wax-paper lined trays. Place the trays of chocolate truffles in the fridge to firm up and there you have it, you very own delicious chocolate truffles!
Many chocolate truffles you buy in stores are manufactured in factories and most of them are loaded with sugar so they aren't really good for you and are extremely high calorie. Some store-bought chocolate truffles do not contain enough cocoa to give you the benefits of consuming anti-oxidant rich cocoa. If you love eating chocolates, then you should always look at the option of enjoying those that are also good for you instead of those that are high in calorie, high in sugar with zero benefits. For healthier, tastier chocolate experience, then make your very own chocolate truffles.
About the Author:
Breanna thinks combining honey and chocolate are great for cakes and loves these chocolate cake recipes. You are welcome to reprint this article - but get your own unique content version here.
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