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Entries tagged with 'chocolate mousse'

Food Processor Chocolate Mousse

Serious Eats Caroline Russock 1 comment

This fluffy-smooth-chocolaty mousse requires nothing more than a food processor and a stand mixer or whisk. More

Cocoa Popovers with Chocolate Mousse and Raspberries

Serious Eats María del Mar Sacasa Post a comment

Note: Don't use higher cocoa content chocolate, as it will affect texture of mousse. Popover recipe adapted from Serious Eats by Carrie Vasios (original recipe). Mousse recipe adapted form Gourmet, December 2002. About the author: María del Mar Sacasa is... More

French Chocolate Espresso Mousse

Serious Eats Lauren Weisenthal 3 comments

This is a traditional French chocolate mousse inspired by Pierre Herme's recipe that's been punched up a bit with the addition of espresso powder. Many cooks, fearing raw eggs, have taken to using gelatin and cream instead of eggs in mousse, but I find those recipes to be leaden and missing the point. This is the real deal. More

Vegan Mocha Mousse

Serious Eats Liz Gutman 8 comments

The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it. More

Simple Chocolate Mousse

Serious Eats Liz Gutman Post a comment

This recipe is from one of Pierre Hermé's books, and is therefore bulletproof. You'll see how specific the directions are, which is incredibly helpful. Feel free to use a hand mixer, or even your own muscle power, to beat the egg whites More

Cook the Book: Chocolate Mousse with Cardamom Seeds

Serious Eats Caroline Russock 4 comments

This Chocolate Mousse with Cardamom is a dessert that anyone would be thrilled to eat at a restaurant that has "special occasion" written all over it, yet you can make it at home in about an hour, and most of that hour is the time that is spent cooling in the fridge. The best part about making chocolate mousse at home is that you end up with a big bowl of chocolate mousse. More

Cook the Book: The Very Best Chocolate Mousse

Serious Eats Grace Kang 2 comments

I once had an epic chocolate mousse craving and in my quest to satisfy it, ended up making a third of the recipe (due to dwindling egg supply) and using a giant pot to make and chill it in (due to temporary insanity). I ended up with a half-inch layer of chocolate mousse to scrape my spoon with. I don't know what I was thinking, but I blame it on the craving—it makes you crazy! More

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