Mousse au chocolat with a difference
Our favorite chocolate dessert: a mousse au chocolat. Even better: a chocolate mousse cake. Five delightfully chocolatey chocolate mousse creations.
No one can resist a delicately melting mousse au chocolat. Especially not when you're on a floor of finest chocolate or under a bed of fruity strawberries - just like our heavenly chocolate mousse cake.
Welcome to the chocolate heaven! Today we are looking forward to a creamy chocolate mousse cake and her little brothers and sisters: soft chocolate mousse tartlets - refined with cherries, espresso and meringue. The basis of every delicacy: a French mousse au chocolat.
600 grams of chocolate and 12 egg whites - that's all it takes to conjure up the original French recipe. We refine our mousse au chocolat with a dash of rum or a pinch of cinnamon and let it shine in a new light. 5 times chocolaty, 5 times delicious - our chocolate mousse creations are worth every sin!
Five ideas for mousse au chocolat
chocolate mousse cake
Ingredients (16 pieces)
300 g whole milk chocolate, 750 g whipped cream, 125 g coffee beans, 125 g bittersweet chocolate, 4 eggs, 125 g sugar, 1 packet of bourbon vanilla sugar, 1 pinch of salt, 150 g flour, 25 g + 2 tbsp cocoa powder, 2 tsp Baking powder, cling film, fat and flour for the Springform
1. Chop whole milk chocolate. Boil the cream and coffee beans in a saucepan, remove from heat and let stand for about 5 minutes. Put the cream through a sieve into another pot, reheat and melt the chocolate. Put in a clean, dry mixing bowl and allow to cool slightly. Cover directly on the surface with foil. Allow to cool in the refrigerator for at least 4 hours, preferably overnight.
2. Chop the bittersweet coarse and melt over a warm water bath. Approximately Let cool for 5 minutes. Grease the bottom of a springform pan (approx. 26 cm Ø) and dust with flour. Separate eggs. Beat the egg whites and 5 tablespoons cold water with the whisk of the mixer until stiff, gradually adding sugar, vanilla sugar and salt. Add egg yolks one after the other and beat them. Add liquid couverture with stirring. Mix flour, 25 g cocoa and baking powder, sieve on the mass of egg foam and carefully fold in with a spatula.
3. Put the biscuit mixture in the springform pan and smooth it. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes. Allow the biscuit to cool in the mold on a wire rack. Loosen the biscuit from the mold and cut once horizontally.
4. Thicken the chocolate cream with the whisk of the mixer. Approximately Spread 2/3 of the cream on the bottom. Put second floor on top. Put the remaining cream on top and let it pass. Approximately Chill for 2 hours. Just before serving, sprinkle with 2 tablespoons of cocoa.
Chocolate shortbread shells filled with chocolate mousse and strawberries
Ingredients (12 pieces)
200 g flour, 2 tbsp cocoa powder, 1/2 tsp baking powder, 50 g sugar, 1 packet vanillin sugar, 1 pinch salt, 1 egg, 125 g butter, 250 g dark chocolate, 300 g whipped cream, approx. 500 g strawberries, 200 g strawberry jam, mint for decoration, grease for the muffin tray, flour for the work surface, cling film
1. Mix flour, cocoa and baking powder. Add sugar, vanillin sugar, salt, egg, butter in little flakes and knead with hands to a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes.
2. Turn over a muffin tray (12 troughs) and grease the tins well from the outside. Roll out the dough on a floured work surface about 3 mm thin. Cut out 12 circles (approx. 9 cm Ø), place them on the greased muffin molds and lightly press the edges all around. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 15 minutes. Let the prepared Tartelettes cool for about 5 minutes, then carefully remove from the molds and lift off. Allow to cool on a wire rack.
3. Chop the chocolate roughly. Bring the cream to a boil, remove from heat. Melt chocolate with stirring. Allow to cool at room temperature for approx. 30 minutes, stirring occasionally. Distribute liquid chocolate cream into 12 tartlets and chill for at least 1 hour.
4. Wash strawberries, pat dry and clean. Place 12 whole strawberries in the middle of the tartelettes. Halve the remaining strawberries and spread on the tartlets. Heat jam, stir until smooth and brush with strawberries. Decorate with mint.
Chocolate mousse cake
Ingredients (16 pieces)
2 eggs, 250 g flour, 1/2 teaspoon baking powder, 375 g sugar, 30 g + 2 tablespoons cocoa powder, salt, 150 g soft butter, 3 sheets gelatine, 300 g dark chocolate chocolates, 450 g whipping cream, 1 packet vanillin sugar, 1 glass (720 ml) sour cherries, 15 g cornstarch, fat for the mold
1. Separate eggs for the shortcrust pastry. Mix the flour, baking powder, 150 g sugar, 30 g cocoa and 1 pinch of salt in a bowl. Add butter in pieces and egg yolks, knead with hands quickly to a smooth dough. Grease a springform (26 cm Ø). Add the dough and press to a smooth bottom. Approximately Refrigerate for 30 minutes. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for 18-20 minutes, allow to cool. Remove the soil from the mold and wrap it in a cake ring.
2. Soak gelatine in cold water. Chop the chocolate and melt over a warm water bath. Beat the egg whites and a pinch of salt until stiff, adding 50 g of sugar. Whip the cream. Pour chocolate into a bowl. Mix with 150 g sugar and vanillin sugar. Stir 2 tablespoons of cream under the chocolate mixture. Press gelatine well, dissolve gently. Stir a little chocolate cream under the gelatine, then stir everything under the remaining mass. Add 2 tablespoons of cocoa and stir. Approximately fold in half of the cream. Add remaining cream and egg whites, fold carefully. Put the cream on the floor and let it pass. Leave to cool for at least 3 hours.
3. Drain the cherries on a sieve and collect the juice. Stir starch with a little water until smooth. Boil the cherry juice and 25 g of sugar in a saucepan. Remove the pan from the heat and stir in the starch. Simmer once more with stirring for about 1 minute. Add cherries and let cool. Remove the cake from the ring. Distribute cherries on top. It tastes of whipped cream.
Chocolate mousse cake
Ingredients (12 pieces)
350 g dark chocolate, 500 g whipped cream, 5 eggs, 1 packet vanillin sugar, 1 pinch salt, 125 g sugar, 75 g flour, 1 pinch of baking powder, 50 g cornstarch, 25 g + 1-2 tbsp cocoa powder, 150 ml Coffee liqueur, 225 g apricot jam, possibly mint leaves to decorate, baking paper
1. Chop the chocolate roughly. Heat the cream in a saucepan, remove the saucepan from the stove. Add chocolate, dissolve with stirring. Put in a mixing bowl. Approximately Allow to cool for 3 hours, then refrigerate for about 1 hour.
2. Separate eggs for the soil. Add the egg whites, vanillin sugar and salt to a mixing bowl, beat stiff with the whisk of the mixer. Pour in sugar. Add egg yolks and stir.
3. Mix flour, baking powder, starch and 25 g of cocoa. Sift portion by portion onto the egg mass, fold gently. Put the mixture on a baking sheet lined with baking paper, smooth it out and bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx.
4. Remove from the oven, let rest on a wire rack for about 3 minutes. Pour the sponge cake onto the wire rack, remove the baking paper and allow the biscuit to cool down.
5. Evenly sprinkle the bottom with liqueur. Stir the jam until smooth. Evenly coat the ground with the jam. Approximately Run for 2 hours. From the biscuit plate, carefully cut out about 12 circles (dessertring, approx. 8 cm Ø). Clean the dessert ring with hot water every now and then. Use remaining sponge cake otherwise.
6. Briefly crack the chocolate cream with the whisk of the hand mixer. Pour portion by portion into a piping bag with a perforated nozzle (approximately 14 mm Ø). Spray evenly small tuffs on the tarts. Pull tuffs slightly upwards so that tips are formed. Approximately Refrigerate for 30 minutes. Dust with 1-2 tablespoons of cocoa, arrange on a plate. Maybe decorate with mint leaves.
Iced chocolate mousse with meringue
Ingredients (6 people)
5 eggs, 200 g dark chocolate, 50 g butter, approx. 50 g meringue, 2 tablespoon powdered sugar, salt, cling film
1. Separate eggs. Chop chocolate roughly. Melt butter and chocolate with occasional stirring over a warm water bath. Remove from heat and let cool slightly.
2. Meringue crumble. Beat the egg yolks and 1 tbsp powdered sugar until creamy. Stir in melted chocolate slowly. Beat the egg whites and salt until stiff, pour in 1 tbsp icing sugar. Carefully lift the egg whites and 2/3 of the meringue into the chocolate mixture.
3. Fill the mousse into small molds (approx. 150 ml each) and cover with foil. Place mousse in the freezer for at least 4 hours.
4. Immerse the molds briefly in hot water or hold under hot water and tumble the mousse onto a plate. Leave the mousse for about 5 minutes, then decorate with meringues and serve.