Instant Chocolate Mousse Recipes

INSTANT CHOCOLATE MOUSSE

Steps:

• Place the marshmallows, chocolate, butter and water in a pan until melted and combined.
• Whip the cream and vanilla until firm peaks form then pour the chocolate mixture into the cream and fold together.
• Chill for 5 minutes then serve.

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!

INSTANT CHOCOLATE MOUSSE

Steps:

• Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
• Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
• Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
• Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!

INSTANT CHOCOLATE MOUSSE

Steps:

• Put the marshmallows, butter, chocolate and water in a heavy-based pan.
• Put the saucepan on the hob, over heat, though keep fairly gentle, to melt the contents, stirring every now and again.
• Remove from heat.
• Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth cohesive mixture.
• Chill until want to eat.

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.

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.

INSTANT CHOCOLATE MOUSSE - NIGELLA LAWSON

Steps:

• Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
• Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again.
• Remove from the heat.
• Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
• Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat.
• The sooner the better!

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.

MOUSSE IN MINUTES

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Spoon into 6 dessert dishes.
• Refrigerate 1 hour. Top with remaining COOL WHIP and chocolate curls just before serving.