Chocolate And Amarula Mousse Recipes

CHOCOLATE AND AMARULA-MOUSSE

Steps:

• Melt the chocolate and butter over low heat.
• Remove from heat and
• pour in cream and Amarula Cream.
• Whisk the egg yolks and slowly start pouring the egg mixture into the chocolate mixture and continue to whisk until well mixed.
• Whisk the egg whites and salt until stiff, stir in with the rest of chocolate mixture.
• Pour into small wine glasses or serving dishes and leave to chill for at least an hour or two.
• Serve with whipped cream, and garnish with chocolate shavings and raspberries,if desired.
• Enjoy! ;).

CHOCOLATE-AVOCADO MOUSSE

Steps:

• Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE

Steps:

• For cups:
• Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes
• Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
• For mousse:
• Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.
• Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
• Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

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.

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.