Quick And Easy Chocolate Mousse Recipe Recipe For Meatloaf

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.

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.

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.

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• Warm the brandy.
• Melt the chocolate in a glass bowl over a pan of simmering water, taking care not to let it overheat.
• Mix the brandy into the chocolate to prevent chocolate separating.
• Whisk the egg whites to soft peaks.
• Pour the chocolate onto egg whites and fold together gently.
• Whip the cream to soft peaks and add to chocolate mixture.
• Divide between four serving glasses and chill.
• Garnish with red berries and dust with icing sugar to serve.

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in a bowl over a pan of simmering water; let cool a little.
• Whisk the egg yolks into the melted chocolate, one at a time, until well-combined; set aside.
• In another bowl, beat the egg whites until stiff.
• Loosen the chocolate mixture with 1 Tbsp of egg white.
• Fold in the remaining egg whites, making sure you do not lose too much volume.
• Spoon into 6 dessert glasses and chill until set.
• Serve with whipped cream, if desire.

EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.