I am doing my cousin's wedding cake, and she asked for chocolate mousse. I've searched numerous times before to try and find a good chocolate mousse recipe, but I haven't had any luck yet. Does anyone here have a really goo recipe? TIA

~Nicole

Anyone?

check ladycakes.com for good recipes

This is the choc mousse I use. It sets nice and its really good!! I do not add the Kirsch because I can not find it in my area.

3 1 ounce squares of semi-sweet chocolate
3 Tablespoons kirsch
1 egg -- well beaten
1 Cup heavy cream
2 Tablespoons granulated sugar

Combine chocolate and kirsch in top of double boiler over (not touching)
boiling water until the
chocolate melts and mixture is smooth. Remove from heat and slowly stir
into well beaten egg.
Whip cream with the sugar and fold into the chocolate mixture. Chill
for 2 hours

I used this for the filling on a graduation cake, it turned out great!

8 squares semisweet chocolate
1/2 C. water
3 egg yolks
2 Tbsp sugar
1 1/4 C. Whip cream---whipped

1) In a double boiler: heat the chocolate, 1/4 C. water and the butter until completely melted

2) Cool for 10 minutes

3) In a small, heavy saucepan: whisk egg yolks, sugar and the remaining water. Stir over low heat until mixture reaches 106 F, about 1-2 min.

4) Remove from heat; whisk in chocolate mixture. Set saucepan in an ice water bath (I use the sink) until cooled, about 5-10 min. Then spoon in the whipped cream. Place in your desired container and refridgerate.

* I think this recipe only made about 3 cups of the final mousse.

Good luck. It's very, VERY tasty!

Emily

As a side response . . . the only place I have been able to find Kirsh is the Liquor store.

Hi Nicole

Hi - try this, I have tried almost every mousse recipe & they are never the same. For some reason no matter how much I let my melted chocolate cool I always wind up with shreads of chocolate

Put your bowl & beaters in the freezer - I do it the night before or at least 1 hr before I'm going to mix.


2 cups of heavy whipping cream
1/4 cup dutch chocolate cocoa
1 tbls of xxx sugar
1 tsp chocolate extract or any flavoring of your choice (optional)

Place all in a bowl & stir well so that the cocoa & sugar are all incorporated. Put it in the frige for at a minimum of a half hour. Put in frozen bowl & mix to mousse consistency.
Hope you like it

Sylvia Weinstock's Choc mousse is very good, very thick. (from Sweet Celebrations)

Only make it if you can dirty every pan and bowl in the house and perform 16 different steps with exactness.

These are some great recipes

I wonder how long an egg-based mousse can be left unrefrigerated?

Not long.

No real mousse should be held at room temperature.

Another option is to make chocolate pudding with heavy cream rather than milk. I was skeptical but it is really good & so easy.

I also like whipped ganache which I guess is a similar consistency to mousse. I melt 12 oz chocolate chips over medium heat w/1 1/2 c. whipping cream. Stir until melted and smooth- refrigerate until thickened (about 1 hour or so) -- Then beat on medium til color lightens & stiff peaks form. Sooo good also!! Good luck!