Foam Whipper Chocolate Mousse Recipes

2 CHOCOLATE MOUSSES

Steps:

• Melt the chocolate in the microwave, stirring regularly (tips in the post).
• Mix the milk into the chocolate. You will see little threads forming at first but when you continue mixing it will become one nice goey mass.
• Cool it down to just a little above room temperature and whisk in the egg yolks (if the mix is hot at this point you egg yolk might set or curdle, which you definitely don't want).
• Whisk the 4 egg whites with the sugar in a stand mixer or with an electric mixer until you have really nice firm peaks.
• Carefully pour about a third of the whipped egg whites into the bowl with the chocolate and gently fold it together (don't use a whisk here, instead use a spatula, else you'll break up all the air bubbles).
• Once all the egg whites are incorporated properly pour the mixture with the rest of the egg whites.
• Place in the fridge straight away (or eat immediately) and leave there until you're planning to eat it (feel free to take it out a couple of minutes before eating to get to room temperature again).
• Mix the gelatin with 2 tsp of cold water to pre-soak.
• Melt the chocolate (using a double boiler or the microwave), don't heat it more than is necessary to melt it.
• Mix the egg yolks through the molten chocolate. It will initially become very thick. If it firms up too much re-heat it very carefully, to prevent cooking the egg yolk.
• Carefully heat the gelatin, e.g. in a warm pot, to melt the gelatin.
• Mix the gelatin into the chocolate.
• Whip the cream until it's firm and holds its shape.
• Fold the cream through the chocolate mixture. You might want to only mix in half to start with before adding the rest.
• Whip up the egg whites until you have nice firm peaks.
• Fold the egg whites through the rest of the mixture. Since you've already folded in cream, it should be easier to fold in the egg whites.
• This mousse works great on cakes!
• Place the chocolate and water in a microwave-proof bowl and melt the chocolate. Use a moderate wattage to prevent burning the chocolate, and check every 15-30s, stirring in between to prevent burning.
• Leave the mixture to cool down. This will take approx. 30 minutes, but it might take longer or shorter depending on your room temperature and how hot you've heated it.
• Once the mixture won't immediately pour down anymore when you stir through, whisk vigorously to create a fluffy mousse. This should go pretty fast!
• Once it's light and fluffy, store in the fridge to cool down further and stabilize.

FOAM WHIPPER CHOCOLATE MOUSSE

Steps:

• Create an ice bath by filling a large bowl with ice and water.
• Add enough water to a 10-inch straight-sided saute pan to come 1 inch up the side. Bring to a simmer over medium heat.
• Combine the chocolate, coffee, water, and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60ºF and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
• Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.

CHOCOLATE MOUSSE

Steps:

• Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
• (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

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.

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.

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until 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!