Sarahs Chocolate Mousse Recipes

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.

SARAH'S CHOCOLATE MOUSSE

Steps:

• Melt the chocolate slowly in the microwave or in a glass bowl over a pan of boiling water.
• Beat the egg whites until stiff.
• Add the egg yokes to the melted chocolate and beat to a silky smooth cream.
• Gently fold in the egg whites until a smooth airy mousse is achieved.
• Divide mixture between 4 fluted glasses (eg white wine glasses) and refrigerate. Will keep overnight, but should be consumed within 24 hrs.

VEGAN CHOCOLATE MOUSSE

Steps:

• Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl., To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.

SASHA'S DARK CHOCOLATE MOUSSE

Steps:

• Break up the chocolate and place in a large glass bowl over a pan of simmering water with the warm water. Let it melt for about 6mins until smooth and glossy.
• Let the chocolate cool for a couple of minutes before adding the egg yolks and rum, then mix well.
• In a clean bowl, whisk the egg whites to a soft peak stage. Add the sugar about a third at a time, whisking until it becomes thick and glossy.
• Using a large spoon, take a scoopful of the egg whites and fold very carefully into the chocolate mixture. Make sure not to beat the mixture, but patiently fold the egg whites in until it is all mixed together.
• Pour the mixture into ramekins and place in the fridge to set for at least 2 hours. Serve with some single cream.

BITTERSWEET CHOCOLATE MOUSSE

Steps:

• Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
• Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.