Chocolate Mousse Foolproof Version Recipes

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FOOL PROOF CHOCOLATE MOUSSE



Fool Proof Chocolate Mousse image

Provided by Southern Made Simple

Categories     Dessert

Number Of Ingredients 6

4 egg yolks
1/4 cup white granulated sugar
1 1/4 cup heavy whipping cream + 1/2 cup reserved
1 cup semi sweet chocolate chips
3/4 cup powdered sugar
Whipped cream, fresh fruit and/or sprinkles for garnish

Steps:

  • In a small metal pot, whisk together egg yolks, sugar and 1/2 cup heavy whipping cream
  • Place that pot inside a larger pot of simmering water (not quite boiling) and whisk egg mixture constantly until it has slightly thickened (About 7 or 8 minutes) *Make sure egg mixture reaches at least 160 degrees before removing from heat
  • Pour chocolate chips in a small bowl and microwave in 20 second increments, stirring each time until smooth and creamy
  • Add chocolate into egg mixture and stir until well combined. Set aside and allow to cool down to room temperature
  • In a large bowl, whip 1 1/4 cup heavy whipping cream with a hand mixer until it begins to thicken
  • Add in powdered sugar and continue to whip until it thickens to whipped-cream texture
  • Pour in 1/2 of whipped cream mixture into chocolate mixture and stir. Then slowly add in the chocolate mixture into the remaining whipped cream mixture and stir.
  • Divide chocolate mousse into small cups or containers and refrigerate for 3-4 hours until firm
  • Top with whipped cream, fresh fruit or sprinkles and serve chilled.

CHOCOLATE MOUSSE (FOOLPROOF VERSION!)



Chocolate Mousse (foolproof version!) image

Make and share this Chocolate Mousse (foolproof version!) recipe from Food.com.

Provided by Millereg

Categories     Dessert

Time 30m

Yield 7 serving(s)

Number Of Ingredients 3

1 cup semi-sweet chocolate chips
5 tablespoons boiling water
4 eggs, separated

Steps:

  • Grind chocolate chips in a food processor or blender, using short pulses.
  • Add boiling water and blend to melt the chocolate.
  • Add egg yolks, one at a time, blending well after each one is added.
  • In a medium bowl, beat egg whites with electric mixer until stiff peaks form.
  • Fold egg whites into chocolate mixture gently.
  • Pour the mousse into wine glasses or other serving glasses and top with Cool Whip and a maraschino cherry.
  • Chill in refrigerator until set.

Nutrition Facts : Calories 157, Fat 10, SaturatedFat 5.2, Cholesterol 120.9, Sodium 42.9, Carbohydrate 15.4, Fiber 1.4, Sugar 13.3, Protein 4.6

CHOCOLATE MOUSSE



Chocolate Mousse image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

8 ounces semi-sweet chocolate, chopped
4 tablespoons softened salted butter
2 cups heavy cream
1/4 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon raspberry preserves
Marbled Chocolate Curls, recipe follows
2 ounces semi-sweet chocolate
2 ounces white chocolate
4 teaspoons coconut oil

Steps:

  • For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
  • Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
  • Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
  • Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
  • Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
  • Divide between 4 serving glasses.
  • Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
  • Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
  • Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
  • Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
  • After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
  • Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
  • Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.

QUICK FOOLPROOF CHOCOLATE MOUSSE



Quick Foolproof Chocolate Mousse image

This is an incredibly rich chocolate mouse. I've been making it for years to rave reviews. Using a blender is a must!

Provided by ejnei

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (6 ounce) package chocolate chips
2 eggs
3 tablespoons hot very strong coffee
1 -2 tablespoon rum or 1 -2 tablespoon orange-flavored liqueur
3/4 cup scalded milk

Steps:

  • Combine all ingredients in a blender at high speed for 2 solid minutes.
  • Pour the mousse into dessert cups and chill until firm.

Nutrition Facts : Calories 277.8, Fat 16.9, SaturatedFat 9.4, Cholesterol 112.2, Sodium 62.4, Carbohydrate 29.2, Fiber 2.5, Sugar 23.4, Protein 6.5

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