Still looking for another dessert for Passover? Because I often substitute olive oil for cream or butter in recipes, and because many of my readers keep kosher, olive oil dessert recipes are great to use with meat meals. And, when it comes to the upcoming holiday of Passover, here's a great recipe for Olive Oil Chocolate Mousse. It's a new take on an old recipe.
This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Try whatever liqueur you'd like. Make sure your olive oil is fresh. There's nothing worse than making a terrific dessert ruined because of rancid olive oil. You might make this Olive Oil Chocolate Mousse for Passover, but I'll bet you'll end up making it all year round.
OLIVE OIL CHOCOLATE MOUSSE
Ingredients
11 oz. chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 tbsp Kahlua
salt
9 egg whites
1/4 cup sugar
Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup
sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then
whisk in the sugar. Keep whisking until they are at medium peaks. Fold
the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.
Passover is right around the corner, so I thought I'd post this recipe for Chocolate Mousse Pie with Pecan Crust. I found it several years ago on About.com. You can make this any time, not just for Passover. And, it's gluten-free.
CHOCOLATE MOUSSE PIE WITH PECAN CRUST
Ingredients
2 cups chopped pecans
1/4 cup unsalted butter, melted
1/4 cup brown sugar
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar
3/4 cup dark chocolate, melted
2 tsp pure vanilla
1-1/2 cups heavy cream
2 Tbsp superfine sugar
Directions
Preheat oven to 375 degrees F.
In medium bowl, combine pecans, brown sugar, and melted butter. Mix well. Press into 9" pie pan. Bake at 375 degrees F for 8-9 minutes until just set. Cool on wire rack until completely cooled.
In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar. Beat until smooth and fluffy. Add melted chocolate and vanilla. Beat until smooth.
In medium bowl, combine heavy cream and 2 Tbsp superfine sugar until stiff peaks form. Beat spoonful of mixture into chocolate mixture to lighten. Fold remaining whipped cream into chocolate mixture to combine.
Pour into cooled pie shell.
Cover and chill until firm, about 4-6 hours.
Serve plain or with whipped cream.
Today is National Chocolate Mousse Day. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.
This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Use whatever liqueur you prefer. Remember that your olive oil must be fresh. There is nothing worse than ruing a terrific dessert because of rancid olive oil.
OLIVE OIL CHOCOLATE MOUSSE
Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar
Whipped Cream (optional)
Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup
sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then
whisk in the sugar. Keep whisking until they are at medium peaks. Fold
the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.
When serving, top with whipped cream and chocolate shavings
Today is National Mousse Day. Of course for me it's always chocolate Mousse. Chocolate Mousse is easy to make! I came across this recipe for No Bake Chocolate Mousse Pie a few years ago. What a great way to enhance chocolate mousse -- add more chocolate! The cookie crust made with Italian wafer sandwich cookies is fab and adds some zip, but you can also make a regular chocolate cookie crust if you don't have any Italian sandwich cookies! You can also make an oreo cookie crust. This recipe is adapted from Fine Cooking, a great resource for recipes.
NO BAKE CHOCOLATE MOUSSE PIE
Ingredients
1 ounce unsalted butter, melted; more for the pan
8 ounces Italian chocolate wafer sandwich cookies (Quadratini) (if you don't have these you can use any chocolate wafers or Oreos)
9 ounces semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
1-1/2 tsp pure vanilla extract
Pinch kosher salt
3-3/4 cups heavy cream
Directions
Butter 9-inch springform pan.
Grind cookies in food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to small bowl and mix in butter. Spread crumbs in pan, cover with plastic wrap, and press evenly into bottom. Refrigerate.
Combine chocolate, 1/2 tsp of vanilla, and salt in large bowl. In small saucepan, bring 3/4 cup of cream to barely a simmer. Pour cream over chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
Beat 1-1/2 cups of cream in medium bowl with electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk chocolate mixture to loosen, and fold into whipped cream with large silicone spatula until no streaks remain.
Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading to edges. Cover and refrigerate for at least 6 hours.
Just before serving, beat remaining 1-1/2 cups cream and 1 tsp vanilla in medium bowl to medium-stiff peaks. Run knife around pie to loosen edges and then remove side of pan. Slide spatula under crust and transfer pie to serving plate. Mound whipped cream over mousse and top with chocolate curls, shards, or shavings. To serve, dip knife into hot water and dry before slicing.
Julia Child was born on August 15, 1912. She has inspired millions of amateur cooks and professional chefs with
her skills, easy kitchen spirit (how can we forget the chicken?), and passion for learning, since her first cooking program aired on public television in 1963.
Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.
Julia Child began with a passion for good food and the pleasure of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.
Her book and television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.
Julia Child passed away on August 12, 2004.
In honor of her birthday, here's her recipe for Chocolate Mousse or Mousse a la Chocolate! Be sure and scroll to watch the video at the end from her TV series The French Cook.
Julia Child's Chocolate Mousse
Ingredients
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
Directions
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Not clear enough? Watch Julia Child make Chocolate Mousse on The French Chef. This originally appeared on PBS.
Today is National Avocado Day. Avocados are full of healthy nutrients, so add chocolate with its anti-oxidants, and Chocolate Avocado Mousse is a healthy treat, sort of. So here are 2 'healthy' recipes for Chocolate Avocado Mousse. Avocado Mousse is really delicious and simple to make!You've probably made guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it! It's full of healthy nutrients and anti-oxidants.
2. Chocolate Avocado Mousse Recipe adapted from Giada De Laurentiis
Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt
Directions
Place chocolate chips (or chopped chocolate) in small bowl. Place over small saucepan of barely simmering water. Stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place melted chocolate, avocados, agave, cocoa powder, vanilla and salt in food processor. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).
Today is National Chocolate Mousse Day. Chocolate Mousse is easy to make and easy to enjoy! I came across this recipe for No Bake Chocolate Mousse Pie a few years ago. What a great way to enhance chocolate mousse -- add more chocolate! The cookie crust made with Italian wafer sandwich cookies is fab and adds some zip, but you can also make a regular chocolate cookie crust if you don't have any Italian sandwich cookies! You can also make an oreo cookie crust. This recipe is adapted from Fine Cooking, a great resource for recipes.
NO BAKE CHOCOLATE MOUSSE PIE
Ingredients
1 ounce unsalted butter, melted; more for the pan
8 ounces Italian chocolate wafer sandwich cookies (Quadratini) (if you don't have these you can use Famous Chocolate Wafers or Oreos)
9 ounces semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
1-1/2 tsp pure vanilla extract
Pinch kosher salt
3-3/4 cups heavy cream
Directions
Butter 9-inch springform pan.
Grind cookies in food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to small bowl and mix in butter. Spread crumbs in pan, cover with plastic wrap, and press evenly into bottom. Refrigerate.
Combine chocolate, 1/2 tsp of vanilla, and salt in large bowl. In small saucepan, bring 3/4 cup of cream to barely a simmer. Pour cream over chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
Beat 1-1/2 cups of cream in medium bowl with electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk chocolate mixture to loosen, and fold into whipped cream with large silicone spatula until no streaks remain.
Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading to edges. Cover and refrigerate for at least 6 hours.
Just before serving, beat remaining 1-1/2 cups cream and 1 tsp vanilla in medium bowl to medium-stiff peaks. Run knife around pie to loosen edges and then remove side of pan. Slide spatula under crust and transfer pie to serving plate. Mound whipped cream over mousse and top with chocolate curls, shards, or shavings. To serve, dip knife into hot water and dry before slicing.
Who doesn't love a good Chocolate Mousse? This being National Mousse Day, I thought I'd post this 1972 Ad with Recipe from C&H Sugar for Chocolate Mousse with Brown Sugar Cream. It's the Brown Sugar Cream that really makes this recipe. And, this recipe is still great 50 years later. I usually use a good quality chopped semi-sweet chocolate. The chocolate you choose is so important to taste. I also only use pure vanilla extract. I skip the almonds. No need.
Elegant French dessert,
Easy American recipe,
Secret Hawaiian Ingredient.
Chocolate Mousse with Brown Sugar Cream
Makes 6 servings, 1/2 cup each
Ingredients 1 package semi-sweet chocolate chips 1/4 cup water 1/2 cup brown sugar, firmly packed 4 eggs, separated 1 teaspoon pure vanilla extract Brown sugar cream (see below) Sliced almonds
Directions Combine chocolate, water, and sugar in top of double boiler. Heat over simmering water till chocolate is melted. Beat till smooth. Cool. Beat egg yolks with vanilla; stir into chocolate mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Spoon into individual serving dishes. Chill 3 hours. Serve topped with Brown Sugar Cream (sprinkled with almonds).
Brown sugar cream: Whip 1 cup of whipping cream with 2 tablespoons of C & H golden brown sugar until stiff.
Today is National Mousse Day, and for me, that means Chocolate Mousse. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.
This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Use whatever liqueur you prefer. Remember that your olive oil must be fresh. There is nothing worse than making a terrific dessert ruined because of rancid olive oil.
OLIVE OIL CHOCOLATE MOUSSE
Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar
Whipped Cream (optional)
Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup
sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then
whisk in the sugar. Keep whisking until they are at medium peaks. Fold
the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.
When serving, top with whipped cream and chocolate shavings
Julia Child was born on August 15, 1912. She has inspired millions of amateur cooks and professional chefs with
her skills, easy kitchen spirit (how can we forget the chicken?), and passion for learning, since her first cooking program aired on public television in 1963.
Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.
Julia Child began with a sincere passion for good food and the pleasures of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.
Her book and television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.
Julia Child passed away on August 12, 2004. Today would have been her 110th birthday. So in honor of the day, here's her recipe for Chocolate Mousse or Mousse a la Chocolate! Be sure and scroll to watch the video at the end from her TV series The French Cook.
Julia Child's Chocolate Mousse
Ingredients
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum
1 tablespoon (15ml) water
pinch of salt
Directions
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Not clear enough? Watch Julia Child make this on The French Chef. This originally appeared on PBS.
Today is Pi Day, and for this Chocolate Blog that means Pie Day! A few years ago I posted the recipe for Marshmallow Mermaid Pie from the movie Waitress. Waitress (2007) was written and directed by the late Adrienne Shelly. Jenna, played by Keri Russell (The Americans), is a woman trapped in a life she dreams of escaping. Jenna bakes this pie--Falling in Love Chocolate Mousse Pie -- for a friend before a date, and the friend winds up marrying her date! This pie is easy to make and delicious. It's a great one to celebrate Pi(e) Day!
Directions
In large saucepan, combine condensed milk, water, and pudding mix; mix
well. Add chocolate. Over medium heat, cook, and stir rapidly until
chocolate melts and mixture thickens. Remove from heat; beat until
smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into
prepared pastry shell. Chill 4 hours until set.
Today is National Mousse Day. Of course for me that means chocolate mousse. Chocolate Mousse is easy to make and simple to enjoy! I came across this recipe for No Bake Chocolate Mousse Pie a few years ago. What a great way to enhance chocolate mousse -- add more chocolate! The cookie crust made with Italian wafer sandwich cookies is fab and adds some zip, but you can also make a regular chocolate cookie crust if you don't have any Italian sandwich cookies! You can also make an oreo cookie crust. This recipe is adapted from Fine Cooking, a great resource for recipes.
NO BAKE CHOCOLATE MOUSSE PIE
Ingredients
1 ounce unsalted butter, melted; more for the pan
8 ounces Italian chocolate wafer sandwich cookies (Quadratini) (if you don't have these you can use Famous Chocolate Wafers or Oreos)
9 ounces semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
1-1/2 tsp pure vanilla extract
Pinch kosher salt
3-3/4 cups heavy cream
Directions
Butter 9-inch springform pan.
Grind cookies in food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to small bowl and mix in butter. Spread crumbs in pan, cover with plastic wrap, and press evenly into bottom. Refrigerate.
Combine chocolate, 1/2 tsp of vanilla, and salt in large bowl. In small saucepan, bring 3/4 cup of cream to barely a simmer. Pour cream over chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
Beat 1-1/2 cups of cream in medium bowl with electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk chocolate mixture to loosen, and fold into whipped cream with large silicone spatula until no streaks remain.
Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading to edges. Cover and refrigerate for at least 6 hours.
Just before serving, beat remaining 1-1/2 cups cream and 1 tsp vanilla in medium bowl to medium-stiff peaks. Run knife around pie to loosen edges and then remove side of pan. Slide spatula under crust and transfer pie to serving plate. Mound whipped cream over mousse and top with chocolate curls, shards, or shavings. To serve, dip knife into hot water and dry before slicing.
Today is National Irish Coffee Day! Irish Coffee was invented at the Buena Vista Cafe, right here in San Francisco.
On my first day in California I was lucky to hitch a ride with a
visiting dignitary. Don't ask? Things happen. The day's tour of the San Francisco Bay Area included the hills
of San Francisco, Sonoma County, the Renaissance Fair, Sausalito,
Fisherman's Wharf, the Palace of Fine Arts, Cliff House, the Golden Gate
Bridge, and a stop at the Buena Vista Cafe for an Irish Coffee. I saw
more of the San Francisco Bay Area on that one day than I did during the
next ten years.
Irish Coffee at the Buena Vista Cafe is a very San Francisco tradition. The drink was invented there in 1952. The recipe was a collaborative effort between Jack Koeppler, the Buena Vista’s owner, and Stanton Delaplane, a well-known international travel writer and San Francisco Chronicle columnist.
The official story of Irish Coffee tells of the perseverance and
repeated attempts of Koeppler & Delaplane and even a trip to
Shannon Airport, where a forerunner of Koeppler’s vision was served. The
whipped cream posed a problem, but the input of a prominent dairy
farmer turned Mayor of San Francisco, solved the problem: age the cream
for 48 hours and froth it to a precise consistency so it would float
on top of the hot coffee, to Koeppler’s specifications.
But this is a Chocolate Blog, so once again I wanted to post a recipe that includes Chocolate and the day's 'food' holiday.
Irish Coffee Chocolate Mousse
Ingredients
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
1 cup heavy cream
1-1/2 tsp instant espresso powder
4 tsp whiskey
2 eggs
2 Tbsp plus 4 tsp sugar
1/2 tsp vanilla extract
Directions
Put Chocolate, 1/3 cup of cream, and 1/4 teaspoon of espresso powder in heatproof bowl. Put bowl in skillet of barely simmering water. Stir frequently until chocolate is completely melted and smooth. Remove bowl from skillet, stir in whiskey, and set aside.
In heatproof medium bowl, whisk eggs with 1 tablespoon water and 2 tablespoons of sugar until well blended.
Put bowl in skillet and whisk eggs constantly (to prevent from scrambling) over barely simmering water until they register 160 degrees F. on instant-read thermometer.
Remove bowl from skillet and beat at high speed with electric mixer until eggs have texture like softly whipped cream, 3 to 4 minutes.
Fold one quarter of eggs into chocolate.
Scrape chocolate mixture over remaining whipped eggs and continue to fold just until evenly incorporated.
Divide mousse into ramekins. Chill at least 1 hour, or until set, before serving.
Serve with Bailey's Irish Cream
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream
Whip heavy cream to soft peaks. Add Baileys Irish Cream and whisk until
combined.
Spoon small amount of whipped cream onto the top of
each mousse ramekin.
Today is National Mousse Day, and for me, that means Chocolate Mousse. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.
This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Try whatever liqueur you like. Make sure your olive oil is fresh. There is nothing worse than making a terrific dessert ruined because of rancid olive oil.
OLIVE OIL CHOCOLATE MOUSSE
Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar
Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup
sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then
whisk in the sugar. Keep whisking until they are at medium peaks. Fold
the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.
Crust:
1-1/2 cups chocolate cookie crumbs (chocolate wafers that have been crushed)
1/4 cup sweet butter, melted
Chocolate Ganache Layer:
8 oz bittersweet chocolate, chopped
2 Tbsp unsalted butter, softened
1 cup whipping cream
Pumpkin Layer:
8 oz cream cheese, softened
1/2 cup packed light brown sugar
1 cup pumpkin puree
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 cup thick whipping cream
Whipped cream, to garnish
Freshly grated nutmeg
Directions
Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.
Chocolate Ganache Layer:
Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.
Pumpkin Layer:
Meanwhile, in large bowl, beat cream cheese and sugar until fluffy. Beat in pumpkin, vanilla extract, cinnamon, ginger and cloves until smooth.
Whip cream. Fold half of cream into pumpkin mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. (If you make ahead: you can cover and refrigerate for up to 2 days.)
Garnish with whipped cream and nutmeg before serving.
I love when my mystery and chocolate worlds cross. Today I welcome Kim Davis, author of the Cupcake Catering Mystery Series.
***
Kim Davis:
No-Cook Dark Chocolate Mousse
While most mousse recipes rely on heavy, calorie rich cream and egg yolks, this is a healthier vegan alternative that will still satisfy any chocoholic sweet tooth! Best of all, it whips up quickly with no cooking.
Ingredients
Mousse
1/2 cup granulated sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons Grand Marnier or Chambord
1/4 teaspoon orange extract or raspberry flavoring
Whipped cream or dairy-free whipped dessert topping
1 small can mandarin oranges or fresh raspberries rinsed and patted dry
Chocolate curls
Instructions
Place the chopped dark chocolate in a small microwave-safe heatproof bowl. Heat for 30 seconds at 80% power. Remove and stir. Repeat for another 30 seconds, remove and stir. If chocolate isn’t melted, heat in 10 second intervals, stirring until melted. Set aside.
Place sugar, cocoa powder, Grand Marnier or Chambord, extract, vanilla extract, salt, and tofu in the bowl of a food processor or blender. Process or blend until completely smooth.
Add the melted chocolate to the pudding mixture and process until completely incorporated.
Divide the pudding between 6 serving dishes and refrigerate for at least 1 hour.
Just before serving garnish with whipped cream, mandarin orange wedges or fresh raspberries, and chocolate curls.
***
Kim Davis lives in Southern California with her husband. When not chasing her two granddaughters, she can be found at her computer writing the Cupcake Catering Mystery series (Sprinkles of Suspicion and Cake Popped Off), or blogging at Cinnamon, Sugar, and a Little Bit of Murder, or in the kitchen baking up new treats to share. Kim Davis is a member of Sisters in Crime and Mystery Writers of America.
Today is National Chocolate Mousse Day. Well, actually there are two Chocolate Mousse Days during the year. That's o.k. because Chocolate Mousse is something to celebrate more than once. And, in honor of the day, I'm posting 2 'healthy' chocolate mousse recipes for Avocado Chocolate Mousse. It's really delicious and simple to make!You've probably made guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it! It's full of healthy nutrients and anti-oxidants.
2. Chocolate Avocado Mousse Recipe adapted from Giada De Laurentiis
Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt
Directions
Place chocolate chips (or chopped chocolate) in small bowl. Place over small saucepan of barely simmering water. Stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place melted chocolate, avocados, agave, cocoa powder, vanilla and salt in food processor. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).
Today is Pie Day! Over the years, I've posted over 50 recipes for Chocolate Pies, but here's a favorite from the movie Waitress. Waitress (2007) was written and directed by the late Adrienne Shelly. Jenna, played by Keri Russell (The Americans), is a woman trapped in a life she dreams of escaping. Jenna bakes this pie--Falling in Love Chocolate Mousse Pie -- for a friend before a date, and the friend winds up marrying her date! Waitress is now a hit on Broadway, as well. This pie is easy to make and delicious.It's a great one to celebrate Pie Day! Bookmark it and make it for Valentine's Day, too!
Directions
In large saucepan, combine condensed milk, water, and pudding mix; mix
well. Add chocolate. Over medium heat, cook, and stir rapidly until
chocolate melts and mixture thickens. Remove from heat; beat until
smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into
prepared pastry shell. Chill 4 hours until set.
Today is National Mousse Day. Of course for me that means chocolate mousse. Chocolate Mousse is easy to make and simple to enjoy! I came across this recipe for No Bake Chocolate Mousse Pie a few years ago. What a great way to enhance chocolate mousse -- add more chocolate! The cookie crust made with Italian wafer sandwich cookies is fab and adds some zip, but you can also make a regular chocolate cookie crust if you don't have any Italian sandwich cookies! You can also make an oreo cookie crust. This recipe is adapted from Fine Cooking, a great resource for recipes.
NO BAKE CHOCOLATE MOUSSE PIE
Ingredients
1 ounce unsalted butter, melted; more for the pan
8 ounces Italian chocolate wafer sandwich cookies (Quadratini) (if you don't have these you can use Famous Chocolate Wafers or Oreos)
9 ounces semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
1-1/2 tsp pure vanilla extract
Pinch kosher salt
3-3/4 cups heavy cream
Directions
Butter 9-inch springform pan.
Grind cookies in food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to small bowl and mix in butter. Spread crumbs in pan, cover with plastic wrap, and press evenly into bottom. Refrigerate.
Combine chocolate, 1/2 tsp of vanilla, and salt in large bowl. In small saucepan, bring 3/4 cup of cream to barely a simmer. Pour cream over chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
Beat 1-1/2 cups of cream in medium bowl with electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk chocolate mixture to loosen, and fold into whipped cream with large silicone spatula until no streaks remain.
Carefully peel plastic wrap off crust and scrape mousse into pan, gently spreading to edges. Cover and refrigerate for at least 6 hours.
Just before serving, beat remaining 1-1/2 cups cream and 1 tsp vanilla in medium bowl to medium-stiff peaks. Run knife around pie to loosen edges and then remove side of pan. Slide spatula under crust and transfer pie to serving plate. Mound whipped cream over mousse and top with chocolate curls, shards, or shavings. To serve, dip knife into hot water and dry before slicing.
O.K. you know I'm a sucker for PEEPS. They may not be the healthiest of treats for Halloween, but I love that PEEPS are made for different holidays. So many shapes and flavors. Here's one of my favorite recipes for Halloween:PEEPS Chocolate Mousse in a Jar. This was developed by LovefromtheOven for PEEPS. So easy and pretty! You can top these Chocolate Mousse Dessert Jars with the PEEPS of your choice, but aren't these Halloween chicks perfect?
PEEPS CHOCOLATE MOUSSE IN A JAR! from PEEPS recipes
Ingredients
One package of PEEPS Chocolate Flavored Mousse Cats PEEPS of your choice for garnish
Two 8 oz containers of whipped topping
One cup semi-sweet chocolate chips
One Tbsp unsalted butter
1 cup chocolate cookie crumbs (I like Nabisco Famous Chocolate Wafers)
Four ramekins, cups or jars for serving (large mouth if you want to put a PEEP on top!
Directions In microwave safe bowl (or in pan over simmering water) combine chocolate chips, butter and two PEEPS Chocolate Flavored Mousse Cats.
Microwave on 50% power for 30 seconds, remove to stir. Continue to microwave in 15 second increments until chocolate ship and PEEPS have melted. Stir to combine. The mixture will be very thick. Allow mixture to cool for five minutes.
In large bowl, combine 8oz container of whipped topping and melted chocolate mix.
Mix with electric mixer on low until well combined. Set aside.
In ramekins, cups or jars, sprinkle 1/4 cup of cookie crumbs on bottom of container.
Gently spoon 1/4 of chocolate mousse mixture into each container, on top of cookie crumbs.
Top with additional whipped topping.
Refrigerate until ready to serve.
Just before serving top each mousse cup with a Marshmallow PEEP of your choice.
