Heavenly Chocolate Mousse 366 Recipes

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.

HEAVENLY CHOCOLATE MOUSSE BARS

Steps:

• Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
• Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
• Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes sitrring every 20 seconds or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• Beat 4 eggs with 120 gr sugar until it starts turning white (= ruban)over a hot water bath.
• Take off the heat and beat until it's cold in a cold water bath.
• Melt the chocolate and carefully mix with the ruban.
• Beat the egg whites until they are half stiff and add the other 120 gr sugar, beat until it's stiff.
• Beat the cream until it's stiff.
• Carefully add the cream and the egg whites to the chocolate mixture.
• Pour into small bowls and refrigerate for at least 2 hours.
• Enjoy!

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• In medium mixing bowl, beat melted chocolate with Eagle Brand and vanilla until well blended.
• Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream.
• Pour into crust. Chill thoroughly. Garnish with a dollop of whipped cream and a few curls of chocolate. Refrigerate leftovers.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

HEAVENLY CHOCOLATE MOUSSE RECIPE - (5/5)

Steps:

• In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.