Easiest Tastiest Chocolatiest Chocolate Mousse Ever Recipes

THE BEST CHOCOLATE MOUSSE RECIPE

Steps:

• Pour water into the bottom of a saucepan set over medium high heat.
• Add sugar and allow to come to a boil.
• Boil until all the sugar is dissolved, stirring if needed.
• Pour egg yolks into a mixing bowl and whisk to break up.
• Continue whisking while slowly drizzling in the sugar syrup.
• Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
• Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
• You may heat until thickened, if desired.
• Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
• Discard anything that remains in the sieve.
• Stir the chocolate until glossy and smooth.
• Fold the whipped cream into the chocolate in two stages.
• Cover and chill until the mousse thickens.
• Spoon or pipe into bowls or chocolate cups.
• Let sit at room temperature for at least 15 minutes before serving.

CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
• Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
• Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
• Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
• Enjoy!

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.)

CREAMIEST CHOCOLATE MOUSSE

Steps:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

EASY CHOCOLATE MOUSSE

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.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.

EASY CHOCOLATE MOUSSE

Steps:

• In large bowl, beat whipping cream at medium speed just until stiff peaks form.
• In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.

EASIEST CHOCOLATE MOUSSE

Steps:

• Place the chocolate in a mixing bowl. Heat the cream over medium heat until it begins to simmer and then pour over the chocolate. Let this sit a minute and then gently stir, then switching to a whisk until the chocolate is melted and the cream smooth. Add flavouring as desired. Chill.
• Whisk the chocolate cream by hand or using beaters until a mousse consistency. Spoon or pipe this into glasses and serve immediately or chill until ready to serve.

EASIEST EVER CHOCOLATE MOUSSE WITH LEMON CREAM

Steps:

• Place chocolate in blender.
• Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar.
• Pour over chocolate.
• Cover tightly; blend 5 seconds.
• Add egg whites.
• Cover tightly; blend on high 1 minute.
• Pour into 4 small bowls.
• Chill until firm, about 2 hours.
• Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks.
• Spoon over mousse; serve.

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

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!

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill for 5 minutes. , Fold in whipped cream. Spoon into individual serving dishes. Garnish with additional whipped cream.

EASIEST, TASTIEST, CHOCOLATIEST CHOCOLATE MOUSSE EVER

Steps:

• Dump everything in a bowl.
• Give it all a stir with a spoon, so that it's pretty well mixed (it can still be lumpy, though--the main thing is you don't want to have dry cocoa powder, as it'll go all over if you try to mix it).
• Use a hand mixer to mix it all together until stiff and fluffy. It should be thicker than whipped cream. Feel free to add other ingredients after getting it to the right texture, too. I like to add in cocoa powder if I think it's not chocolaty enough. And it's never chocolaty enough.