FLUFFY CHOCOLATE MOUSSE FROSTING
This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 3
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTY CHOCOLATE MOUSSE
This is a wonderful dessert that whips up fast. It's very smooth and silky and is a perfect complement to any meal.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Beat until mixture mounds softly. Spoon into dessert dishes. Freeze for at least 2 hours before serving.
Nutrition Facts : Calories 439 calories, Fat 34g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 34mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE MOUSSE
This classic chocolate mousse is light yet intensely chocolate. Don't be fooled by the French name -- it's quick and easy to make!
Categories Desserts
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
- In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
- In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
- Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
- Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
- Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
Nutrition Facts : Calories 415, Fat 31 g, Carbohydrate 34 g, Protein 5 g, SaturatedFat 19 g, Sugar 31 g, Fiber 2 g, Sodium 55 mg, Cholesterol 163 mg
DARK CHOCOLATE MOUSSE
Steps:
- Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
- Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
- Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.
CHOCOLATE MOUSSE
Steps:
- Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
- In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
- In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
- Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
SUPREMELY EASY CHOCOLATE MOUSSE
Although cool whip can never take the place of whipping cream it can cut down the calories, make a very quick dessert and taste lovely as well. I served this in small dessert dishes with a very small piece of chocolate to garnish. Although I used milk chocolate, it could also be made with dark. The idea for this recipe came from Kraft.
Provided by GaylaV
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate in a double boiler or carefully in the microwave.
- Pour the melted chocolate into the cool whip.
- Whisk gently until it is well combined.
- Refrigerate for 1 hour.
- Spoon into small dessert dishes and garnish with small chocolate piece.
Nutrition Facts : Calories 227.9, Fat 13.2, SaturatedFat 9.4, Cholesterol 5.6, Sodium 46, Carbohydrate 25, Fiber 1, Sugar 22.9, Protein 3
FROZEN CHOCOLATE MOUSSE
This is wonderful but very rich. I serve it with whipped cream. It's nice in small servings, molded with muffin liners, but also very pretty done in a gelatin mold.
Provided by Alia55
Categories Frozen Desserts
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a blender, combine chocolate chips and very hot coffee.
- Blend until melted and smooth.
- Add rum or brandy.
- Add egg yolks and blend 30 seconds.
- Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
- Fold into chocolate mixture.
- Whip cream and fold into chocolate mixture.
- Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.
Nutrition Facts : Calories 148.1, Fat 9.6, SaturatedFat 5.3, Cholesterol 84.1, Sodium 28.8, Carbohydrate 13.5, Fiber 0.8, Sugar 12, Protein 2.9
CHOCOLATE MOUSSE RECIPE BY TASTY
You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
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
Make this easy chocolate dessert with a cool hack! Perfect for Valentine's Day or anytime you have a craving for chocolate.
Provided by Rie McClenny
Categories Desserts
Yield 4 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 360 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 39 grams
EVERYONE LOVES IT CHOCOLATE MOUSSE
Since this recipe was created, it has been requested at family holidays. I make it in big batches so that people can take some home. It is light and creamy in texture yet rich in flavor!
Provided by Valerie
Categories Chocolate Mousse
Time 3h
Yield 18
Number Of Ingredients 8
Steps:
- Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
- Beat egg yolks, one at a time, into the chocolate mixture.
- Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
- Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
- Chill in refrigerator until set, about 2 hours.
Nutrition Facts : Calories 787.8 calories, Carbohydrate 55.1 g, Cholesterol 241.9 mg, Fat 63.9 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 38.6 g, Sodium 129.2 mg, Sugar 46 g
THIERRY'S FLUFFY CHOCOLATE MOUSSE
This classic chocolate mousse recipe is courtesy of Clare Vivier and her French journalist husband, Thierry. Lots of well-beaten egg whites make this chocolate mousse especially airy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h25m
Number Of Ingredients 7
Steps:
- Melt chocolate and butter in a large heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until completely smooth. Remove from heat and let cool 5 minutes. Add yolks, one at a time, stirring until fully incorporated.
- Beat egg whites and a pinch of salt on medium speed in a mixer fitted with the whisk attachment until frothy, 1 minute. Increase speed to medium-high and continue beating whites until soft peaks form. Add sugar, 1 tablespoon at a time, until mixture is thick and glossy and stiff peaks form, 3 minutes.
- Gently stir one-third of egg whites into chocolate mixture to incorporate. Fold in remaining egg whites in two additions, being careful not to overmix. Transfer mousse to a large serving bowl; refrigerate at least 4 hours and up to 1 day. Serve, with whipped cream and fruit.
FROZEN CHOCOLATE MOUSSE
This three-ingredient chocolate dream takes a mere 15 minutes to put together.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 2
Number Of Ingredients 4
Steps:
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
- Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.
Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg
EASY CHOCOLATE MOUSSE
All you need is whipping cream and baking chocolate to create our light, fluffy and chocolaty mousse. For some added flair, top with raspberries or mint leaves.
Provided by By Brooke Lark
Categories Dessert
Time 1h15m
Yield 2
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 1 Serving
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