Chocolate Mousse In Chocolate Cups Recipes

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CHOCOLATE MOUSSE CUPS



Chocolate Mousse Cups image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 chocolate mousse cups

Number Of Ingredients 9

Cooking spray
12 chocolate sandwich cookies
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons water
6 ounces semisweet chocolate, melted, plus shaved chocolate for topping
1 3/4 cups heavy cream
2 tablespoons sour cream

Steps:

  • Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
  • Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
  • Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

EASY MOUSSE WITH CHOCOLATE CUPS



Easy Mousse with Chocolate Cups image

This Easy Chocolate Mousse is a great way to impress your sweetheart, because it looks fancy and complicated, but it's actually amazingly easy to make.

Provided by Corey Valley

Time 20m

Number Of Ingredients 8

CHOCOLATE MOUSSE:
Ingredients:
2 cup Heavy Cream
¼ cup Confectioners' Sugar
1 cup whipped topping
3.9 oz Chocolate Fudge Instant Pudding Mix (dry)
Chocolate bowls
Sprinkles

Steps:

  • CHOCOLATE CUPS:
  • Chocolate dessert cups look like they are hard but these are super simple! Simply melt baking chocolate or chocolate chips in a small bowl in the microwave, heating in intervals of 30 seconds.
  • Once fully melted use a pastry brush and paint the insides of a silicone baking mold. Place in the refrigerator and allow to harden for about 10 mins. Pull out and paint the cups again. When done place in the freezer for at least an hour to allow for a solid sturdy bowl. I used these silicone-baking molds.

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.

CHOCOLATE MOUSSE CUPS



Chocolate Mousse Cups image

These treats feature a white chocolate mousse delicately held in a chocolate cup and are topped with chocolate shavings or fruit. An impressive dessert to pull out for a party!Makes 8 to 10 individual desserts.

Provided by Anna Olson

Categories     Bake With Anna Olson,chocolate,Complex,dessert,eggs and dairy,fruit,Gourmet,Party Favourites

Yield 8 - 10 servings

Number Of Ingredients 12

8 ounce white chocolate, chopped
2 tbsp unsalted butter
1 ¼ cup milk
3 large egg yolks
3 tbsp sugar
2 tbsp cornstarch
2 tsp gelatin powder, softened in 3 Tbsp cold water
1 cup whipping cream
8-10 mini balloons
4 ounce bittersweet chocolate, chopped
1 recipe White Chocolate Mouse, chilled
raspberries or chocolate shavings, for garnish

Steps:

  • For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
  • Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
  • For the chocolate cups, inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
  • Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
  • Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
  • Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE



Chocolate Cups with Chocolate Mousse image

Categories     Mixer     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frangelico     Chill     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 10

Number Of Ingredients 11

Cups
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Mousse
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons water
3 large egg yolks
1/4 cup powdered sugar
1/2 cup ground toasted hazelnuts
2 tablespoons Frangelico (hazelnut liqueur)
1 1/2 cups chilled whipping cream
1/4 cup chopped toasted hazelnuts

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.

CHOCOLATE MOUSSE



Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

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.

EASY CHOCOLATE MOUSSE



Easy Chocolate Mousse image

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!

Provided by Luna

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Yield 4

Number Of Ingredients 3

1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
1 (16 ounce) container frozen whipped topping, thawed

Steps:

  • Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
  • Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g

WHITE CHOCOLATE MOUSSE CUPS



White Chocolate Mousse Cups image

Eye-appealing individual chocolate bowls are filled with smooth homemade mousse, then garnished with warm raspberry jam. The cups can be prepared early in the day and refrigerated until you're ready to fill them. They are great for entertaining.-Michele Field, Sykesville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

6 ounces semisweet chocolate, chopped
1 tablespoon shortening
1-1/2 cups heavy whipping cream, divided
6 ounces white baking chocolate. chopped
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
Seedless raspberry jam, optional
Fresh raspberries and mint, optional

Steps:

  • In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat., For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely., Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold., If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.

Nutrition Facts : Calories 320 calories, Fat 27g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 28mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE CUPS WITH DECADENT CHOCOLATE MOUSSE



Chocolate Cups With Decadent Chocolate Mousse image

Contains NO: wheat, dairy, peanuts, tree nuts, egg, fish or shellfish. Note: this recipe contains soy.

Provided by Enjoy Life Foods

Categories     Dessert

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (10 ounce) bag enjoy life chocolate chips
2 teaspoons spectrum shortening (do NOT substitute with butter, oil or margarine)
1 (12 ounce) package silken soft tofu (brought to room temperature)
1 (10 ounce) bag enjoy life chocolate chips
3 tablespoons brown rice syrup
1 teaspoon vanilla extract
8 -10 balloons (water balloon size)

Steps:

  • 1. Blow up 8-10 balloons.
  • 2. Line a baking sheet with parchment paper. Set aside.
  • 3. Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
  • 4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip off. Repeat step one additional time.
  • 5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.
  • 6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes).
  • 7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed.
  • 8. Return the bowls to the refrigerator.
  • 9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until smooth.Set aside.
  • 10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
  • 11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
  • 12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.
  • 13. Chill until set (at least 2 hours).
  • 14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit if desired. Enjoy!

Nutrition Facts : Calories 376.4, Fat 23.9, SaturatedFat 13.1, Sodium 11.2, Carbohydrate 45.6, Fiber 4.3, Sugar 39, Protein 5.8

CHOCOLATE HAZELNUT MOUSSE CUPS



Chocolate Hazelnut Mousse Cups image

Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen puff pastry shells, thawed
1/2 cup heavy whipping cream
1 to 2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup mascarpone cheese
1/2 cup Nutella
1/4 teaspoon ground cinnamon
2 tablespoons miniature semisweet chocolate chips
Additional miniature semisweet chocolate chips, melted, optional
2 tablespoons chopped hazelnuts, toasted

Steps:

  • Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.

Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.

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From kellystilwell.com


CHOCOLATE MOUSSE CUPS | RECIPE IN 2022 | UNSWEETENED CHOCOLATE ...
Chocolate Mousse Cups. Unsweetened Chocolate. Recipe Notes. Sweet Chili. Icing. Forget. Sweets. Desserts. Recipes. More information... . Ingredients. Baking & Spices. 6 oz Chocolate bar, unsweetened. 1/2 tsp Vanilla. Dairy. 1 7/8 cup Milk or milk substitute. Other. 1 cup (320 grams) of date paste. Make it. More like this. Vegan Sweets. Vegan Desserts. Vegan …
From pinterest.ca


CHOCOLATE MOUSSE CUPS - A FARMGIRL'S DABBLES
2020-08-16 Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon of sugar. Increase speed to high and beat until firm peaks form. Fold egg whites into chocolate in 2 additions. Fold whipped cream into mixture just to blend.
From afarmgirlsdabbles.com


5 INGREDIENT CHOCOLATE MOUSSE - THESTAYATHOMECHEF.COM
Remove from heat and stir the chocolate into the hot mixture. Stir until all the chocolate has melted. Cover and refrigerate for at least 2 hours. In a chilled medium-sized mixing bowl, add in the 2 remaining cups of whipping cream and vanilla. Whip the mixture with a hand mixer until the cream has stiff peaks.
From thestayathomechef.com


CHOCOLATE GUINNESS MOUSSE CUPS FOR TWO - HOMEMADE IN THE …
2014-03-10 Remove from the heat and whisk in the chocolate until melted. In a small bowl, whisk together egg yolks, 1 tablespoon sugar, and 1 teaspoon vanilla. Whisk in a little bit of the chocolate mixture to temper the eggs then pour back into the saucepan and stir. Cool 15 …
From chocolatemoosey.com


MOLTEN CHOCOLATE MOUSSE CUPS RECIPE | MYRECIPES
Step 2. With a mixer fitted with the whisk attachment, whisk egg whites and salt in a bowl until foamy. With mixer still on, slowly rain in sugar and whisk until soft peaks form. Step 3. Stir yolks into chocolate mixture until completely blended. Using a rubber spatula, gently fold in whites.
From myrecipes.com


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