Chocolate Mousse Balls Recipes

CHOCOLATE MOUSSE BALLS

Steps:

• Put the stainless steel baking sheet in the freezer. Fill the 2 small bowls with water, place a spoon in each, and put in the freezer until the water freezes. When the stainless steel baking sheet is cold, place it on your work surface, spread the melted dark chocolate thinly with a spatula, let it set for a few seconds, then make chocolate shavings by scraping the chocolate to make the ends of candy wrappers. Keep cold in the fridge.
• Separate the 2 small bowls from the ice by running them under water. Dip the frozen half-spheres into the melted chocolate, holding them by the spoon, and let them set on a plate for about 1 minute. Remove the ice to reveal the chocolate shells and repeat until you have obtained 6 half-spheres. Keep cool.
• Whip 2/3 cup heavy cream with an electric mixer until it thickens. Heat the milk in a saucepan, pour it over the melted chocolate, and mix. Gradually stir the whipped cream into the chocolate mixture, pour the chocolate mousse into the chocolate half-spheres, and set aside in the fridge for 1 hour.
• In a saucepan, heat the sugar to make a caramel and then add the remaining cream to make a caramel glaze. Place 1 tsp store-bought caramel sauce (not the caramel glaze) in the center of each half-sphere. Melt the other 3 half-spheres for a few seconds on a hot plate and close the 3 spheres. Put the balls in a the fridge to let them set.
• Place the 3 balls on a wire rack and pour the caramel glaze over them to coat. Place 1 chocolate candy wrapper end on each side of the balls to obtain 3 giant candies. Serve and enjoy!

CHOCOLATE MOUSSE

Steps:

• Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
• In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
• In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
• Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
• Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
• Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

NO-BAKE CHOCOLATE MOUSSE BARS

Steps:

• Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
• In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

MAGIC CHOCOLATE BALL RECIPE BY TASTY

Steps:

• Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
• Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
• Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
• Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
• Twist back and forth with a gentle motion, making sure that you're not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
• On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
• Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
• Pour the chocolate sauce over the ball in a circular motion.
• Enjoy!

CHOCOLATE MOUSSE BALLS

Steps:

• In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours. , Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.

CHOCOLATE MOUSSE BALLS

Steps:

• In a saucepan over low heat, melt candy bars (or you can use a double boiler or microwave if preferred).
• Cool chocolate for 10 minutes.
• Placed whipped topping in a bowl and then fold in cooled melted chocolate.
• Cover and chill for 3 hours.
• Shape into 1 inch balls and then roll in the vanilla wafer crumbs.
• Store in a covered container in the refrigerator or freeze.

CHOCOLATE MOUSSE TRUFFLES

Steps:

• Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated.

WHITE-CHOCOLATE SPHERES FILLED WITH CHOCOLATE MOUSSE

Steps:

• Place 2/3 of the chocolate in a large heatproof bowl. Bring a saucepan with 1 to 2 inches of water to a simmer; turn off. Set bowl of chocolate over saucepan; melt. Stir gently with a rubber spatula until it reaches 118 degrees on an instant-read thermometer. Remove bowl from saucepan; add remaining 1/3 chocolate to melted chocolate. Stir with a rubber spatula until melted chocolate cools to 84 degrees; remove unmelted pieces. Place bowl over pan; stir until thermometer reaches 88 degrees to 90 degrees.
• Using a very small pastry brush, brush a streak of red cocoa butter on each half of four 2-part 2 1/2-inch sphere-shaped molds. Repeat process with white cocoa butter. Using a larger pastry brush, brush entire mold with chocolate. Transfer mold to freezer until chocolate is firm, 3 to 5 minutes. Carefully remove chocolate from molds, and place the bottom half of each mold onto a plate.
• Fill a disposable pastry bag with mousse; cut tip off bag. Pipe mousse into the bottom half of each chocolate mold. Add 2 quince balls to mold and top with a tuile.
• Working with one chocolate mold at a time, hold the top half of the mold, bottom side down, over a warm surface to soften slightly, about 10 seconds. Top bottom half of chocolate molds with top halves.
• Pipe two small dots of mousse on the top of each mold; attach a heart tuile to each. Heat poaching liquid from quince and drizzle over chocolate molds; serve immediately.

CHOCOLATE MOUSSE ICE CREAM BALL

Steps:

• Line an 8 cup bowl with plastic wrap (don't worry about wrinkles).
• Melt the chocolate in double boiler or microwave, stirring occasionally, until smooth.
• Whisk in egg yolks and creme de cacao.
• In a large mixing bowl with an electric mixer on low speed, beat egg whites until foamy.
• Increase speed to hight and beat until soft peaks form.
• Add the sugar, 1 tbsp.
• at a time, beating until stiff but moist peaks form.
• Stir one third of the whites into the chocolate/yolks mixture, then fold the chocolate into the rest of the whites until blended.
• Spoon the mousse into the 8 cup bowl and freeze for 1 hr.
• ,or until the mousse is firm enought to spread over the bottom and sides fo the bowls, forming a thin shell.
• Return the bowl to the freezer untilt he chocolate is firm.
• Soften vanilla ice cream slightly in refrigerator and spread it over the chocolate mousse.
• Return the mold to the freezer until firm.
• Soften the peppermint ice cream slightly in the fridge and spread it in the center of the mold, smooth the top.
• Cover the ball with foil and freeze until solid.
• (it can be frozen several months in advance!) Several hours before serving, invert the bowl onto a serving platter and remove the bowl and plastic wrap.
• Smooth the outside of the chocolate with a spatula, and decorate the top with crushed candy canes and line the bottom rim with vertical candy canes.
• Return to the freezer until firm.
• Remove the mold fromt he freezer 20- 30 minutes before serving to soften enought to cut wedges.