"Theo Chocolate in Seattle is the only organic, fair-trade, beans-to-bar chocolate made in the United States. It’s exceptionally good, too, and I’m not just saying that because I’m a part owner! If you can’t find it for this recipe, substitute a 70 percent cacao dark chocolate you know and love."
— Tom Douglas
Irish chef Clodagh McKenna shares how to make her Mini Guinness chocolate mousses, which, despite the name, don't actually contain Guinness. Click here to see McKenna's demo video, as she walks you step-by-step through this recipe.
Bouchon Bakery’s pastry chef, Alessandra Altieri, shares her interesting twist on a classic dessert: chocolate mousse.
(It should be noted that all measurements are by weight, so any measurements in ounces are weights, not fluid ounces.)
Click here to see the How to Make Chocolate Mousse Domes Video.
The tanginess of the crème fraîche is soothed by the rich and creamy chocolate mousse, which is in turn lightened by the crème fraîche. This recipe uses uncooked egg whites and yolks. Small children or people with compromised immune systems should try another recipe.
“I love the flavor of passion fruit – it’s tart, but with a fresh, flowery backnote that is unlike any other fruit. Here I add a passion fruit puree to a rich mousse made with cacao butter and tofu. I like to serve this delicious mousse with a topping of fresh sliced strawberries or other local berries. "
Don't be fooled — even though it's frozen, this dessert packs some heat. Serve à la mode to mellow out the fire. If you can't find Mexican chocolate (such as Ibarra), adding equal parts cinnamon and cayenne pepper to regular baking chocolate is a good substitute.
Click here to see more D.I.Y. Frozen Desserts.
A dark chocolate génoise (sponge cake) brushed with a little coffee and cognac makes the four layers. A milk-chocolate mousse hugs the layers together and a white-chocolate mousse gently envelops the whole chocolate cake. As a last tease, bittersweet chocolate curls dot the cake and add yet another layer of chocolate flavor.
I am including this pie for my brother, who requested this dessert for every family event from the time he was tiny until he entered his 20s and lost his taste for sweets (a strange, inexplicable event in our family that I feel validates my childhood taunting that he was adopted). If you feel like a milk chocolate mousse, substitute milk chocolate for the bittersweet.
Click here to see Pick-Up-and-Go Pies.
British culinary master Michel Roux Jr.'s rich and fluffy chocolate mousse, spiked with whiskey, is perfect for a Christmas-dessert.
Try with: Single malt 10 years Speyside, Iced Drambuie, or Tokaji 5 Puttonios