Here are three chocolate mousse recipes worth considering. They come from Paul Nolan, the executive pastry chef at Thomas Preti Events to Savor in New York City, Misti Stowers, the owner of a bakery in Arkansas, and Richard Ingraham, a chef and author from South Florida. The chocolate mousse is served in small martini glasses designed by “Chef Paul” to match Pantone’s 2025 color of the year.
Recipe #1:
Ingredients:
– 360 grams of 70% chocolate (semi-sweet chocolate chips or solid chocolate)
– 1 tablespoon instant espresso powder
– 50 grams cold water
– 2 teaspoons gelatine powder
– 1 teaspoon agar
– 50 grams glucose syrup (can be substituted with corn syrup)
Method:
1. Bloom gelatine powder in cold water.
2. Heat gelatine, water, glucose, and agar in a pan until simmering.
3. Heat cream with salt, pour over chocolate and espresso, whisk to dissolve.
4. Add agar mixture to chocolate, let cool.
5. Boil sugar, make meringue, fold into chocolate.
6. Refrigerate for four hours before serving.
Recipe #2 (Misti Stowers):
Stowers makes a mousse cake with four layers using cream cheese.
Ingredients:
– Swiss chocolate cake mix
– Semi-sweet chocolate chips
– Cream cheese
– Unflavored gelatin
– Heavy cream
– Powdered sugar
Method:
1. Bake chocolate cake, spread in a pan.
2. Melt chocolate chips and cream cheese, cool.
3. Dissolve gelatin, mix with cream, then fold into chocolate.
4. Spread over cake, refrigerate.
Recipe #3 (Richard Ingraham):
Ingredients:
– White chocolate chips
– Heavy cream
– Unflavored gelatin
– Heavy whipping cream
– Milk chocolate chips
Method:
1. Prepare white chocolate mousse layer.
2. Combine white chocolate chips and cream, cool.
3. Dissolve gelatin, mix with cream, then fold into white chocolate.
4. Spread over the previous layer, refrigerate.
These decadent mousse recipes can be a delightful addition to any holiday dessert table.
To prepare the vegan chocolate chip cupcake with chocolate mousse by chef Richard Ingraham, start by softening 1 teaspoon of unflavored gelatin in 1 tablespoon of cold water. Then, bring ½ cup of heavy cream to a boil and whisk the softened gelatin into the boiling cream until dissolved. Next, pour the boiling cream over 1 cup of white chocolate chips and stir until the chips are melted and smooth.
In a deep bowl or measuring cup, measure 1 cup of heavy cream and beat it until stiff peaks form. Fold the melted white chocolate into the whipped cream, continuing to fold until fully incorporated. Spread the white chocolate mousse over the chocolate mousse layer and chill in the fridge for at least an hour before assembling the cake.
For the ganache layer, heat heavy cream in the microwave until it starts to bubble. Add chocolate chips, let sit, and vigorously stir until the ganache mixture is smooth.
The cupcake batter consists of 1 cup of cake flour, 5 tablespoons of cocoa powder, 3 tablespoons of coconut sugar, 2 teaspoons of pure vanilla extract, 3 tablespoons of almond butter, 1⁄4 cup of coconut yogurt, 1⁄2 cup of almond milk, and either a flax egg or 1 whole egg made by combining 1 tablespoon of flax seed mill with 2 1⁄2 tablespoons of water. Fold in 1⁄2 cup of semi-sweet chocolate chips.
Preheat the oven to 350 degrees and grease four ramekins. Combine the dry ingredients in a medium bowl and the wet ingredients in a separate small bowl. Fold the wet ingredients into the dry until well incorporated, then fill each greased ramekin ¾ of the way with the batter. Bake for 20 to 25 minutes, then cool completely.
For the avocado chocolate mousse, start by melting 5 ounces of semi-sweet chocolate chips in the microwave and set aside to cool slightly. In a food processor, combine the flesh of 3 avocados with the melted chocolate, 4 tablespoons of unsweetened cocoa powder, 3 teaspoons of agave nectar, 1⁄4 cup of almond milk, 1 1⁄2 teaspoons of pure vanilla extract, and 1⁄4 teaspoon of kosher salt. Blend until smooth and creamy, adjusting seasonings if needed, and refrigerate until well chilled.
Once the cupcakes are cooled, top them with the avocado chocolate mousse, raspberries, and additional chocolate chips for a decadent treat.
