Chocolate Mousse Balls Recipes

Steps:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

Steps:

• In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.

Steps:

• In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours. , Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.

Steps:

• In a saucepan over low heat, melt candy bars (or you can use a double boiler or microwave if preferred).
• Cool chocolate for 10 minutes.
• Placed whipped topping in a bowl and then fold in cooled melted chocolate.
• Cover and chill for 3 hours.
• Shape into 1 inch balls and then roll in the vanilla wafer crumbs.
• Store in a covered container in the refrigerator or freeze.

Steps:

• 1. Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
• 2. Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover at least 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.

Steps:

• In a small bowl, beat the cream cheese, sugar, cocoa, milk and almond extract. Place wafers flat side down on a plate; pipe or spoon chocolate mousse on top. Cover and refrigerate for at least 30 minutes. Just before serving, top each with a cherry.

Steps:

• Line an 8 cup bowl with plastic wrap (don't worry about wrinkles).
• Melt the chocolate in double boiler or microwave, stirring occasionally, until smooth.
• Whisk in egg yolks and creme de cacao.
• In a large mixing bowl with an electric mixer on low speed, beat egg whites until foamy.
• Increase speed to hight and beat until soft peaks form.
• Add the sugar, 1 tbsp.
• at a time, beating until stiff but moist peaks form.
• Stir one third of the whites into the chocolate/yolks mixture, then fold the chocolate into the rest of the whites until blended.
• Spoon the mousse into the 8 cup bowl and freeze for 1 hr.
• ,or until the mousse is firm enought to spread over the bottom and sides fo the bowls, forming a thin shell.
• Return the bowl to the freezer untilt he chocolate is firm.
• Soften vanilla ice cream slightly in refrigerator and spread it over the chocolate mousse.
• Return the mold to the freezer until firm.
• Soften the peppermint ice cream slightly in the fridge and spread it in the center of the mold, smooth the top.
• Cover the ball with foil and freeze until solid.
• (it can be frozen several months in advance!) Several hours before serving, invert the bowl onto a serving platter and remove the bowl and plastic wrap.
• Smooth the outside of the chocolate with a spatula, and decorate the top with crushed candy canes and line the bottom rim with vertical candy canes.
• Return to the freezer until firm.
• Remove the mold fromt he freezer 20- 30 minutes before serving to soften enought to cut wedges.

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.