Coffee & Rum Dark Chocolate Mousse made with dark chocolate, fat free

Dark Chocolate Liqueur Mousse Kahlua Arishtam India

To me, a mousse should be silky smooth and have a lovely mouth feel, which is why it is important to use good quality chocolate. A dark chocolate is my ideal preference to ensure a rich taste. This recipe is all about richness: dark chocolate, freshly brewed espresso and dark rum.

Orange + Brandy Chocolate Mousse SO VEGAN

2 cups whipped cream. How To. In a small sauce pan, heat sugar and rum until sugar is melted, but not caramelized or brown in colour. Set aside. In a double boiler, melt chocolate. Once melted, stir in 2 TBS whipping cream and stir until smooth. Then, stir in rum syrup and stir until smooth.

Coconut Rum Chocolate Mousse Crepe Cake The Sunday Pastry

8-10 Servings. Cook over very low heat until dissolved, but not brown, to make a syrup: ¼ cup sugar. 2-4 TBS rum. Melt 4 ounces semi-sweet or sweet chocolate in a double boiler. When the chocolate is melted. stir in 2-3 TBS whipping cream. add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled.

Carrie's Experimental Kitchen Coffee & Rum Dark Chocolate Mousse

To make the mousse: In a mixer or using a large bowl, whip the coconut cream till you get soft peaks. Remove the cloves from the chocolate sauce and add it slowly to the coconut cream along with the cocoa powder, mixing lightly to combine each time. Whip for a few more seconds till the whole mixture becomes light and fluffy.

Chocolate Mousse

Turn the control to high speed and add the chocolate chips. Blend until smooth. Add 1 cup cream and the ice cubes. Continue blending until the ice is liquefied. Pour into ramekins or parfait or wine glasses and chill. Add the vanilla to the remaining cup of cream and whip until stiff. Top the mousse with the whipped cream.

3Ingredient Rum Chocolate Mousse Recipe

Break up or chop chocolate into small pieces and set aside with butter. Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F (63 to 65 degrees C)).

Rum & Raisin Valrhona Chocolate Mousse Swich Cafe

Combine the egg yolks, sugar, and chocolate. Whip until well combined. Add the espresso and rum and mix well. Mix the egg whites into the egg/chocolate mixture until blended. Carefully fold the whipped cream into the chocolate mixture. Spoon the mousse into serving dishes and refrigerate for at least 4 hours.

Best Jamaican Fruit Cake Recipe Deporecipe.co

2 egg whites, stiffly beaten. Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the.

Classic Chocolate Mousse —

Fold a large spoonful of the whites into the chocolate mixture using a metal spoon or balloon whisk. Once combined, carefully fold the remaining whites through in 3 batches, trying not to knock out any air from the mixture. Gently divide the mixture between ramekins, then chill for 2-3 hours or overnight until set.

Sweetness In The Belly Burnt Rum Mexican Chocolate Mousse

1/4 cup sugar. 2 - 4 Tb. rum. I usually do this in the microwave, and have successfully used other spirits. Melt in a double boiler: 1/4 cup semisweet or sweet chocolate (chocolate chips work) I often use more than this. When the chocolate is melted, stir in: 2 to 3 Tb of whipping cream. Add the syrup to the melted chocolate and stir until smooth.

Coconut Rum Chocolate Mousse Crepe Cake The Sunday Pastry

Step 1. Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to.

Chocolate Rum Mousse Chocolate lover desserts

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an.

Coffee & Rum Dark Chocolate Mousse made with dark chocolate, fat free

20ml dark rum (or 20ml more milk, if you don't want the booze) 100g dark 70% chocolate Method: 1. Break the chocolate into a heatproof bowl. 2. In a small saucepan, bring the milk to a simmer, then pour it over the chocolate, followed by the rum. 3. Set the bowl over a bigger bowl full of ice and whisk with a balloon whisk until it starts to.

Spiced Rum Chocolate Mousse (topped with Buttercrunch Toffee Crumble

Step 3. When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth. Step 4. Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill. Step 5.

Chocolate Mousse Recipe Cooking Classy

Instructions. Dissolve the coffee in the hot water; then add the chocolate, coffee, half & half, and rum extract to a double boiler. Stir until the chocolate has melted; then set aside and allow to cool slightly. Once lukewarm, whisk in the egg yolks and set aside and allow to cool thoroughly. Next, add the egg whites and sugar to a bowl and.

Rum Chocolate Mousse YouTube

Instructions. In a small saucepan, combine cream and chocolate. Cook over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth. In a small bowl, dissolve gelatin in 2 tablespoons cold water; let stand until softened, about 5 minutes. In a medium bowl, combine hot cream mixture and gelatin, whisking until smooth.