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.
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.
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
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
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!
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
CHOCOLATE COCONUT SCROLLS
These are even sweeter with a little icing drizzled over the top. Nutella or similar choc hazlenut spread can be used.
Provided by Roxxy
Categories Breads
Time 27m
Yield 12 scrolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees C and line a flat baking sheet with non stick baking paper.
- Process flour, icing sugar and butter until it resembles fresh breadcrumbs.
- Add milk until combined and turn out onto a floured surface.
- Shape into a rectangle and roll out to approximately 25 x 40cms.
- Spread with Nutella and sprinkle coconut over it.
- Roll into a log shape and refrigerate 15 minutes.
- Cut into 1-2 cm slices and place swirl side down onto baking sheet.
- Brush with milk and sprinkle a little extra coconut on top.
- Bake 12 minutes or until golden. Cool and if desired, drizzle icing over the top.
Nutrition Facts : Calories 135.8, Fat 4, SaturatedFat 1.8, Cholesterol 6.5, Sodium 21.9, Carbohydrate 21.9, Fiber 0.8, Sugar 5.2, Protein 2.8
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LIGHT AND FLUFFY CHOCOLATE MOUSSE RECIPE | FOOD VOYAGEUR
From foodvoyageur.com
Category DessertTotal Time 20 mins
- Place the chocolate and butter in a bowl and place the bowl on a double boiler on medium heat. dissolve the chocolate and butter until it resembles a chocolate sauce. Once done add the brewed coffee. Mix well and leave aside. (Double boiler: Heat half a pot of water on medium heat, place a bowl on top of the pot of water)
- In a separate bowl add the egg yolks, sugar ( leave 10g aside for the egg whites) and vanilla and whisk until pale and creamy, Then place this on the double boiler and cook until its thick and creamy. Note that this is a crucial step and keeping it too long will make it scrambled eggs, therefore mix consistently
- Place, the egg white and the rest of the white sugar and beat until firm peaks form. Leave it aside.
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5/5 (132)Calories 375 per servingCategory Dessert
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
- Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool - proceed with other steps.
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