Heavenly Chocolate Mousse Recipes

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HEAVENLY CHOCOLATE MOUSSE



Heavenly Chocolate Mousse image

"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

8 ounces semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 large egg yolks
2 tablespoons sugar
1-1/4 cups heavy whipping cream, whipped

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.

Nutrition Facts : Calories 205 calories, Fat 20g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

HEAVENLY CHOCOLATE MOUSSE BARS



Heavenly Chocolate Mousse Bars image

Love chocolate mousse? Create an easy cookie bar with a chocolate lovers' creamy mousse filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz.) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup semi-sweet chocolate chips
1 package (8 oz) cream cheese, softened
1 cup whipping cream
1 cup semi-sweet chocolate chips
1/2 cup whipping cream

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.

Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 11 g, TransFat 1 g

HEAVENLY CHOCOLATE MOUSSE



Heavenly Chocolate Mousse image

Chocolate mousse is a dessert we love to indulge in and this one sure is heavenly. Its smooth and creamy texture is perfection. The recipe is rich chocolaty goodness that just melts in your mouth. Serve with a dollop of whipped cream or turn it into a pie. So good! Your loved ones will love you even more after their first bite.

Provided by Fran Miller

Categories     Puddings

Time 45m

Number Of Ingredients 6

10 oz dark chocolate
3 c heavy cream, divided into 1/4, 3/4, and 2 cups
4 large egg yolks (only)
2 Tbsp white sugar
pinch of salt
1 c powdered (confectioners) sugar

Steps:

  • 1. Melt chocolate with 1/4 cup heavy cream in a pan. Then put into a larger-sized bowl. Set aside.
  • 2. Whisk together yolks, sugar, and salt in another bowl. Set aside.
  • 3. Warm 3/4 cup of heavy cream in heavy pan until bubbles just start to form around edges.
  • 4. Temper egg yolks mixture into warm cream by slowly pouring the cream into egg yolks, gently stirring. Then pour the eggs & cream mixture back into the pan.
  • 5. Return mixture to medium heat and stir continuously until custard just thickens to a slight boil & a wooden spoon dragged through the custard leaves a trail that stays in place.
  • 6. Pour into the chocolate and whisk together until smooth. Let chocolate mixture cool to room temperature.
  • 7. Whip the 2 cups of heavy cream & powdered sugar with a mixer until stiff peaks form.
  • 8. Gently fold the whipped cream into the chocolate mixture in 3 additions. Mix gently to a uniform consistency.
  • 9. Spoon into dessert dishes (or a pie shell). Chill until ready to serve.

HEAVENLY CHOCOLATE MOUSSE



HEAVENLY CHOCOLATE MOUSSE image

Categories     Chocolate

Number Of Ingredients 6

8 ounces (8 squares) semisweet chocolate, coarsely chopped
1/2 cup (divided) water
2 tablespoons butter (no substitutes!)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped

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 PIE



Heavenly Chocolate Mousse Pie image

Lisa's right, this sure is a heavenly chocolate mousse pie. It's very decadent. Smooth and creamy, we loved the easy to make mousse with the crunchy Oreo crust. Full of chocolate goodness, no one will believe how simple this pie is to prepare.

Provided by Lisa Lynn

Categories     Chocolate

Time 20m

Number Of Ingredients 14

OREO COOKIE CRUST
1 pkg Oreo's (cheap chocolate cookies work just as well)
1/2 stick melted butter, enough to hold crumbs together
CHOCOLATE MOUSSE
12 oz semi-sweet chocolate
1 tsp vanilla
1 c heavy cream
WHIPPED CREAM TOPPING
2 c heavy cream
1/2 c sugar
1/2 tsp vanilla
GARNISH
shaved chocolate (Hershey bars taste the best)
additional whipped cream

Steps:

  • 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
  • 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
  • 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
  • 4. Fold whipped cream into the chocolate mixture.
  • 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
  • 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.

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