Simple Chocolate Mousse Recipe Recipes Recipe For Hand
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
QUICK AND EASY CHOCOLATE MOUSSE
This recipe is especially convenient when unexpected guests arrive. It's so easy to whip up and looks pretty with a mint leaf garnish.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
SIMPLE CHOCOLATE MOUSSE
This amazing dessert is made with just 3 ingredients and comes together in minutes. A word of warning - once you've tasted this simple chocolate mousse, you will never eat regular chocolate mousse again. I know you've been told not to mix water and chocolate, but trust me, this works.
Provided by Chris D. Williams
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 28.2 g, Cholesterol 81.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 21.2 g, Sodium 27.6 mg, Sugar 23 g
EASY CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: egg whites, dark chocolate bars, heavy whipping cream, strawberry
Provided by Everleigh Ramier
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add chocolate and heavy cream into a small bowl and melt, stirring every 20 seconds.
- In a separate bowl, beat egg whites, sugar, and the remaining heavy cream with a hand mixer until soft peaks form. Add chocolate and mix well.
- Transfer mixture into a piping bag and pipe into jar, bowl, or glass of choice.
- Refrigerate for 3-4 hours.
- Garnish with fresh strawberries and serve.
Nutrition Facts : Calories 621 calories, Carbohydrate 19 grams, Fat 66 grams, Fiber 1 gram, Protein 9 grams, Sugar 15 grams
EASY CHOCOLATE MOUSSE
Simple and absolutely decadent!
Provided by burzulicious
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a bowl over simmering water, melt the chocolate (in pieces) with 100ml of the cream. Stir frequently until you get a rich creamy mixture.
- While the chocolate/cream mixture is melting, whip the remaining cream to stiff peaks.
- Once the chocolate/cream mixture is fully melted and cooled, combine with the whipped cream, and, using a hand mixer, whip the mixture to soft peaks.
- Spoon into 4 small bowls or glasses and chill until serving.
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- Heat milk until steaming and pour over the chocolate. Let sit for 2-3 minutes, then stir until combined and smooth. Allow to cool fully.
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- Using either a stand mixer or a hand mixer, add all the ingredients, except the mini chocolate chips, to the bow.
- Beat on medium high speed for 1 to 2 minutes or until everything is combined and the mixture is light and fluffy.
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- Heat sugar and ¾ cup whipping cream in a small saucepan over medium, stirring often, until sugar is dissolved, about 3 minutes. Remove from heat. Add chocolate chips and vanilla; stir until melted and smooth, about 2 minutes. Let cool for 10 minutes.
- Meanwhile whisk remaining 1¼ cups whipping cream in a large bowl until medium peaks form, about 2 minutes.
- Add chocolate mixture to whipped cream in 3 batches, gently folding after each addition until just combined and no streaks remain. Spoon mixture evenly into serving dishes; cover each dish loosely with plastic wrap. Chill for 2 hours for a lighter texture or up to 8 hours for a denser, richer texture. (Mousse can be made up to 3 days ahead and chilled in an airtight container; spoon into serving dishes before serving.)
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- Break up remaining chocolate into a bowl and microwave until melted, about 2 minutes. Stir and set aside to cool slightly.
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- Slowly pour the warmed cream into the egg and cheese mixture mixing constantly as you do to temper the eggs. Be careful to not pour in the cream all at once or to let the eggs curdle.
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- In a small saucepan, bring 1 cup of the heavy cream to a bare simmer. Pour the cream over the chopped chocolate, let sit for 1 minute. Add vanilla extract and a pinch of salt, then whisk until smooth. Cover and chill in the fridge for about 20 minutes to cool.
- Beat 2 cups heavy cream and powdered sugar in a medium bowl with a hand mixer or stand mixer on medium-high speed to stiff peaks, about 3 minutes. Put 1/2 of the whipped cream in a container and store in the fridge until needed for decorating.
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- Make the Chocolate Mousse: Place ¾ cup (about 95 grams) semisweet chocolate chips in a glass measuring cup. Fill a large skillet halfway with water and heat to a low simmer. Once the water is simmering, turn off the heat and place the measuring cup in the water, then stir until the chocolate is just melted. Remove measuring cup from the skillet and set aside.
- In a stand mixer with the whisk attachment (or with a hand mixer), beat the whipping cream on high for about 1 minute, until soft peaks form. Pour in the melted chocolate and continue beating for several seconds until pillowy and fully combined. Divide the mousse into 4 small glasses, bowls, or canning jars (*the original recipe produces 6 servings; however I chose to make my servings slightly more generous). Refrigerate for about 1 hour. Wash the bowl of the stand mixer well. Egg whites will not whip properly if any fat remains in the bowl.
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- In two separate bowls, separate the egg whites from the egg yolks. In case you do not know how to do this, I linked a video tutorial in the notes.
- In a small pot on low heat, combine sugar, butter, and milk. Stir frequently until sugar is dissolved (about 1-2 minutes).
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- Heat half of the cream (250mls) in a small saucepan over medium-high heat until bubbles begin to form around the edges.
- Place the chopped chocolate into a heatproof bowl. When the cream is heated, pour it over the chocolate and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.
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