Chocolate Mousse With Cocoa Nibs Recipes

NO-FUSS COCOA MOUSSE

Steps:

• Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended.
• Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.

CHOCOLATE MOUSSE WITH COCOA NIBS

Steps:

• For the pastry cream, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornstarch.
• Add the cocoa powder to the milk and bring to a boil then switch off the heat.
• Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.).
• Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
• The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
• Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
• For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
• Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
• Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
• Whip the cream until soft peaks form when the whisk is removed.
• To make the mousse, beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
• To serve, brush 4 ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
• Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).

CHOCOLATE MOUSSE WITH COCOA POWDER

Steps:

• Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
• Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
• Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

COCOA POWDER CHOCOLATE MOUSSE

Steps:

• Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
• Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.