Champagne Chocolate Mousse Recipes

CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
• Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
• Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
• Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
• Enjoy!

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.

GOURMET 4-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• Fold a kitchen towel and set in the bottom of a large skillet. Fill with water and bring to a gentle simmer over medium heat.
• Place the chocolate in a small heatproof bowl. Set in the pan of simmering water and stir until the chocolate is completely melted, 3-5 minutes. Carefully remove the bowl from the water and set aside.
• Combine the egg whites and 1 tablespoon of sugar in a medium heatproof bowl. Set in the pan of simmering water and stir until the mixture reaches 140˚F (60˚C). Carefully remove the bowl from the water.
• Using an electric hand mixer, beat the egg white mixture until soft peaks form. Set aside.
• Set a medium heatproof bowl in the pan of simmering water. In the bowl, combine the egg yolks, water, and remaining tablespoon of sugar. Beat with an electric hand mixer until foamy and the temperature reaches 160-170˚F (70-75˚C). Carefully remove the bowl from the water.
• Add the melted chocolate to the yolk mixture and mix with a rubber spatula until well combined.
• Add a scoop of the egg white mixture and stir to combine. Add rest of the egg white mixture and fold to incorporate.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and cocoa powder, if desired.
• Enjoy!

TRIPLE CHOCOLATE MOUSSE PARFAIT

Steps:

• Note: You need 5 - 1 cup decorative dishes for this recipe. Champagne glasses work very well.
• White Chocolate Layer: Combine chocolate and cream in a double boiler over hot water. Leave until partially melted, stirring ocassionally. Remove from pan. Whisk until smooth. Whisk in butter. Add egg yolks, one at a time, whisking vigoroughly after each addition.
• In a small bowl, beat egg whites until soft peaks form. Add sugar and beat until whites are stiff but not dry. Quickly fold about one quarter of the whites into the chocolate mixture; spoon in remaining whites and fold until blended. Place in decorative dishes and refrigerate about 1 - 1-1/2 hours or until partially set.
• Milk Chocolate Layer: Same as above. Pour carefully over the first layer.
• Dark Chocolate: Same as above.
• Cover with plastic wrap when set. If desired, garnish with white chocolate or dark chocolate curls or with seasonal fruit.

CHOCOLATE MOUSSE

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.

CHAMPAGNE CHOCOLATE MOUSSE

Steps:

• In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.
• In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2 1/2 tablespoons juice until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.
• Using an electric mixer, whip the heavy cream until soft peaks form; transfer 1/4 cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then, using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to serve.
• Stir the raspberry jam into the remaining 1/4 cup whipped cream and top each mousse with some of the raspberry cream.