Chocolate Malted Mousse Recipes

EASY CHOCOLATE MOUSSE, THREE WAYS

Steps:

• 1. Place chocolate in a large microwaveable bowl. Melt in microwave for 2 minutes, stirring every 30 seconds. Stir chocolate until smooth.
• 2. Once chocolate cools, add 1 cup of Cool Whip to the chocolate, stirring quickly. Continue folding in the rest of the Cool Whip in 2 batches, until there are no visible streaks.
• 3.Divide mousse into thirds.
• Basic Chocolate Mousse:
• Place one-third of the mousse into a medium-size zip-locking plastic bag, cut off one corner, and pipe mousse onto 6 spoons, about 1 tablespoon per spoon. Top with your favorite toping, such as toasted coconut, slivered nuts, or crushed candy.
• For Malted Chocolate Mousse:
• Fold malted milk powder into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with crushed whoppers.
• For Chocolate Amaretto Mousse:
• Fold Amaretto into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with toasted almond slivers.

CHOCOLATE MALTED MOUSSE

Steps:

• put the two cup malted milk balls in a resealable plastic bag; seal bag. Using a rolling pin, finely crush malted milk balls; set aside.
• In a small pan mix 1/4 cup of the cream, the milk chocolate, and bittersweet chocolate. Cook and stir over low heat until chocolate is melted. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.
• In large bowl beat 1 3/4 cups of the cream with electric mixer on medium to high speed until stiff peaks form. Tips stand straight. Stir about 1/2 cup of the whipped cream into chocolate mixture to lighten. Gently fold chocolate mixture into remaining whipped cream. Gently fold in crushed malted milk balls. Transfer to 8 to 10 small dessert dishes or glasses or a 1 1/2 to 2 quart serving bowl. Cover and chill for 1 to 24 hours.
• Before serving, in medium bowl mix remaining 1 cup cream, sugar, and cocoa powder. Beat on medium speed until soft peaks form, tips curl. Spoon on top of mousse. If desired, garnish with additional chopped milk balls. Makes 8 to 10 servings

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)