Alices Luscious Chocolate Mousse Recipes

ALICE'S LUSCIOUS CHOCOLATE MOUSSE

Steps:

• Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
• Melt chocolate in the microwave for 30 sec on HIGH, stir.
• Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
• Stir in brandy (or other liquor), if using and set aside.
• In a medium heatproof bowl, whisk eggs with the 3 TB water and sugar until well-blended.
• Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
• Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
• Fold about 1/4 of the egg mixture into the melted chocolate.
• Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
• If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
• Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
• You may also use the mousse as a cake filling- I've done this with success, using a cake ring (or a springform pan).
• If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4 1/2 TB.

EVERYONE LOVES IT CHOCOLATE MOUSSE

Steps:

• Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
• Beat egg yolks, one at a time, into the chocolate mixture.
• Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
• Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
• Chill in refrigerator until set, about 2 hours.

2-INGREDIENT DAIRY-FREE CHOCOLATE MOUSSE RECIPE

Steps:

• Break up or chop the chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, remove it from the heat and let cool until tepid.
• In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
• When the chocolate has cooled, pour it into the bowl with the egg yolks and whisk well. Using a rubber spatula, stir in about one-third of the egg whites to lighten the mixture. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in (do not stir). Add the remaining whites, folding just until the egg whites are incorporated.
• Spoon the mixture into ten 4- or 5-oz. (120- or 150-ml) ramekins or small coffee cups. Refrigerate for at least 2 hours, or overnight, until set.
• Serve the chocolate mousse cold, decorated with chocolate shavings, if desired.

EASY CHOCOLATE MOUSSE

Steps:

• Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended. Refrigerate until chilled and serve.