Easy Chocolate Mousse Recipe Recipes Recipe For Stuffed

SIMPLE CHOCOLATE MOUSSE

Steps:

• Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
• Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
• Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

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.

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.

EASY CHOCOLATE MOUSSE

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

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.

EASY DARK CHOCOLATE MOUSSE

Steps:

• Beat 3/4 cup sugar and egg yolks together in a bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
• Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

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!

EASY 3-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
• Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and grated chocolate, if desired.
• Enjoy!

EASY CHOCOLATE MOUSSE

Steps:

• In a blender, combine chocolate, sugar, and pinch of salt. In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute. Blend on high until smooth, 1 minute. Add egg whites and peppermint extract and blend on high until well combined, 1 minute. Divide evenly among four 6-ounce dessert cups. Chill until just set, 6 hours or up to overnight.
• Just before serving, beat cream until soft peaks form. Dollop each cup with whipped cream and sprinkle with peppermint candies.

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

EASY CHOCOLATE MOUSSE

Steps:

• Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
• Stir in vanilla and rum, blending well.
• Cool 5 minutes.
• Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
• Fold cream in chocolate mixture.
• Pipe or spoon into a large serving bowl or individual dessert glasses.
• Garnish with additional whip cream and grated chocolate, if desired.
• Chill 2 hours.

EASY FAUX CHOCOLATE MOUSSE

Steps:

• Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Fold melted chocolate into the mascarpone cheese mixture.
• Refrigerate until set, 1 to 2 hours.

EASY CHOCOLATE MOUSSE

Steps:

• In a large bowl, combine pudding mixes and milk until well blended and mixture starts to thicken. Set aside for 5 minutes. Fold in whipped topping. Spoon into a serving bowl; top with whipped topping and shaved chocolate if desired. Refrigerate until serving.

SUPER EASY CHOCOLATE MOUSSE

Steps:

• Melt chocolate and set aside.
• In a blender combine egg yolks and sugar,mix for 2 minutes.
• Add chocolate and Heavy cream and coffee,blend for 2 minutes.
• Add egg whites and blend for 4 minutes.
• Pour into serving dish and refrigerate for at least 3 hours.

EASY CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• Add chocolate and heavy cream into a small bowl and melt, stirring every 20 seconds.
• In a separate bowl, beat egg whites, sugar, and the remaining heavy cream with a hand mixer until soft peaks form. Add chocolate and mix well.
• Transfer mixture into a piping bag and pipe into jar, bowl, or glass of choice.
• Refrigerate for 3-4 hours.
• Garnish with fresh strawberries and serve.