Chocolate Mousse Ii Recipes

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CHOCOLATE MOUSSE II



Chocolate Mousse II image

This is an easy mousse that is still light, fluffy, and very tasty! Substitute hot coffee for the water for a subtle flavor difference. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Sharon

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 15m

Yield 7

Number Of Ingredients 3

1 cup semisweet chocolate chips
5 tablespoons boiling water
4 eggs, separated

Steps:

  • Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
  • 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 chill in refrigerator until set.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 15.4 g, Cholesterol 105.7 mg, Fat 10 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 87.8 mg, Sugar 13.3 g

BLENDER CHOCOLATE MOUSSE II



Blender Chocolate Mousse II image

Very rich and chocolaty mousse made in a blender. Garnish with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Janet Bumgarner

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 20m

Yield 8

Number Of Ingredients 5

2 cups semisweet chocolate chips
½ cup white sugar
3 eggs
1 cup hot milk
4 tablespoons brandy

Steps:

  • In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 40.5 g, Cholesterol 72.8 mg, Fat 15.5 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 8.6 g, Sodium 43.1 mg, Sugar 36.9 g

CHOCOLATE MOUSSE II



Chocolate Mousse II image

Make and share this Chocolate Mousse II recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Dessert

Time 1m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup half-and-half, scalded
1 cup chocolate chips
1 egg
1 pinch salt
1 tablespoon creme de menthe
2 cups whipped cream

Steps:

  • Combine first 5 ingredients in blender container.
  • Process on high for 1 minute.
  • Pour into serving dishes.
  • Chill until set.
  • Top with whipped cream.

CHOCOLATE CHANTILLY (2-INGREDIENT CHOCOLATE "MOUSSE") RECIPE BY TASTY



Chocolate Chantilly (2-Ingredient Chocolate

Here's what you need: water, high quality dark chocolate, ice, whipped cream, grated dark chocolate

Provided by Tasty

Categories     Desserts

Time 30m

Yield 4 servings

Number Of Ingredients 5

¾ cup water, plus more for ice-bath
1 ¾ cups high quality dark chocolate
ice
whipped cream, optional
grated dark chocolate, optional

Steps:

  • Melt chocolate and water together in a pan on a low heat, stirring occasionally until melted.
  • Add ice and water to a large bowl, then place the mixing bowl in the ice water.
  • Pour the melted chocolate mixture into the mixing bowl in the ice bath.
  • Using a hand blender, whisk chocolate mixture until it becomes fluffy and resembles whipped cream, do not over mix!
  • Top with whipped cream and grated chocolate. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 220 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 16 grams

CHOCOLATE MOUSSE



Chocolate Mousse image

Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.

Provided by Genevieve Ko

Categories     custards and puddings, parfaits and trifles, dessert

Time P1DT20m

Yield 8 to 10 servings

Number Of Ingredients 6

1/2 cup/120 grams heavy cream, plus more if needed and for serving if you'd like
12 ounces/340 grams bittersweet chocolate, coarsely broken or chopped (see Tip)
8 large egg whites (265 grams/1 cup)
1/4 cup/50 grams granulated sugar
4 large egg yolks (56 grams)
1 teaspoon pure vanilla extract

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.

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