Chocolate Mousse Recipes

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CHOCOLATE MOUSSE

Provided by Alton Brown

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 6



Chocolate Mousse image

Steps:

  • Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
  • In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
  • Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
  • In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
  • Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
  • (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

THE BEST CHOCOLATE MOUSSE

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9



The Best Chocolate Mousse image

Steps:

  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

CHOCOLATE MOUSSE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 11



Chocolate Mousse image

Steps:

  • For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
  • Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
  • Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
  • Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
  • Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
  • Divide between 4 serving glasses.
  • Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
  • Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
  • Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
  • Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
  • After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
  • Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
  • Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.

8 ounces semi-sweet chocolate, chopped
4 tablespoons softened salted butter
2 cups heavy cream
1/4 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon raspberry preserves
Marbled Chocolate Curls, recipe follows
2 ounces semi-sweet chocolate
2 ounces white chocolate
4 teaspoons coconut oil

CHOCOLATE MOUSSE

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5



Chocolate Mousse image

Steps:

  • In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
  • With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
  • Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

CHOCOLATE MOUSSE

Provided by Food Network

Categories     dessert

Time 12h35m

Yield 8 servings

Number Of Ingredients 6



Chocolate Mousse image

Steps:

  • Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.

6 (1-ounce) squares semisweet chocolate
2 tablespoons hot water or strong black coffee
5 eggs, separated
1 1/2 teaspoons vanilla
1 1/2 cups heavy cream
Chocolate curls

CLASSIC CHOCOLATE MOUSSE

There are a lot of mousse recipes out there. This is the one I prefer. Easy to make and so good. It makes me happy!

Provided by evelynathens

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Classic Chocolate Mousse image

Steps:

  • For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
  • Remove from heat and add chocolate.
  • Stir until the chocolate has completely melted.
  • Whisk in the egg yolks and brandy.
  • Set aside to cool completely.
  • Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
  • Fold into cooled chocolate mixture.
  • Spoon into wineglasses.
  • Cover with plastic wrap and refrigerate until firm, about 3 hours.
  • For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
  • Top mousse with dollops of cream.

6 ounces semisweet chocolate, chopped
3/4 cup whipping cream
2 large egg yolks
2 teaspoons brandy (optional)
1/3 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup chilled whipping cream
2 teaspoons sugar
2 teaspoons brandy (optional)

EASY CHOCOLATE MOUSSE

Usually when I say my grandmother, I mean my maternal one, but this is one of the few recipes I have from my paternal grandmother. She died when I was a toddler but I sure do remember this mousse! It really is quite simple to make and is delicious and elegant served with fresh berries of any sort.

Provided by helowy

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5



Easy Chocolate Mousse image

Steps:

  • Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water.
  • Cool and then add beaten eggs.
  • Add Grand Marnier.
  • Carefully fold in whipped cream.
  • Chill and serve.

8 ounces semi-sweet chocolate chips (or bits, or mini chips, etc)
4 tablespoons hot water
4 eggs, beaten (I use the pasteurized ones since the eggs won't be cooked)
2 tablespoons Grand Marnier (to taste)
1 pint whipping cream, whipped very stiff with no sugar added

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



Chocolate Mousse Recipe by Tasty image

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!

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish

HEAVENLY CHOCOLATE MOUSSE

"Heaven on a spoon" is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6



Heavenly Chocolate Mousse image

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.

Nutrition Facts : Calories 205 calories, Fat 20g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

8 ounces semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter
3 large egg yolks
2 tablespoons sugar
1-1/4 cups heavy whipping cream, whipped

EASY DARK CHOCOLATE MOUSSE

Your family and friends are going to ask for more of this dark chocolate mousse!

Provided by Mandi

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 6h20m

Yield 8

Number Of Ingredients 7



Easy Dark Chocolate Mousse image

Steps:

  • Beat 3/4 cup sugar and egg yolks together in a bowl.
  • Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
  • Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 35 g, Cholesterol 125.3 mg, Fat 16.4 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 9.4 g, Sodium 117.9 mg, Sugar 20.5 g

¾ cup white sugar
4 egg yolks
6 ounces dark chocolate
¾ stick butter
4 egg whites
1 pinch salt
1 tablespoon white sugar

CHOCOLATE MOUSSE

Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.

Categories     Chocolate     Dessert     Freeze/Chill     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Easter

Yield 8 servings

Number Of Ingredients 8



Chocolate Mousse image

Steps:

  • Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  • Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
  • Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  • Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special Equipment
an instant-read thermometer

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



Simple Chocolate Mousse image

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

9 ounces good-quality chocolate
5 tablespoons water
1 ½ cups cold heavy whipping cream

BAILEY'S CHOCOLATE MOUSSE

Another favorite recipe using Bailey's Irish Cream. Chocolate Mousse is great, but adding a little Bailey's makes it decadent! I've had this recipe for years and can't remember where my friend got it, but I'm glad she shared.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10



Bailey's Chocolate Mousse image

Steps:

  • Melt chocolate, Irish cream and espresso over low heat.
  • In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
  • Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
  • Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
  • Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

16 ounces semisweet chocolate
4 ounces unsweetened chocolate
1/2 cup Baileys Irish Cream
1/2 cup heavy cream
4 tablespoons brewed espresso or 4 tablespoons coffee
2 tablespoons sugar
4 tablespoons water
1/2 cup egg white (about 4 eggs)
1 quart heavy cream
3/4 cup sugar

EASY CHOCOLATE MOUSSE

Make this classic chocolate dessert in minutes with just a few ingredients - light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Provided by Elena Silcock

Categories     Dessert, Treat

Time 7m

Number Of Ingredients 4



Easy chocolate mousse image

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.

Nutrition Facts : Calories 277 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium

150g 70% dark chocolate, plus extra to serve
6 egg whites
2 tbsp golden caster sugar
4 tbsp crème fraîche and grated chocolate, to serve

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



Easy Chocolate Mousse image

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

1 pint (2 cups) heavy whipping cream, well chilled
10 to 12 oz bittersweet baking chocolate (60% to 70% cacao), broken into small pieces

CHEF JOHN'S DARK CHOCOLATE MOUSSE

This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.

Provided by Chef John

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 10



Chef John's Dark Chocolate Mousse image

Steps:

  • Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
  • Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
  • Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
  • Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g

3 ½ ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
⅛ teaspoon ground dried chipotle pepper
1 tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
½ cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled

EASY CHOCOLATE MOUSSE

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!

Provided by Luna

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Yield 4

Number Of Ingredients 3



Easy Chocolate Mousse image

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.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g

1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
1 (16 ounce) container frozen whipped topping, thawed

CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN

Make and share this Chocolate Mousse - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14



Chocolate Mousse - Barefoot Contessa - Ina Garten image

Steps:

  • In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
  • Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
  • Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
  • In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
  • Decorate with sweetened whipped cream just before serving.

1 cup semi-sweet chocolate chips
1 ounce unsweetened chocolate, chopped
1/4 cup freshly brewed coffee
1 teaspoon instant coffee powder
1/4 cup Grand Marnier
1 tablespoon cognac or 1 tablespoon brandy
1 teaspoon pure vanilla extract
12 tablespoons unsalted butter, diced, at room temperature
8 extra-large eggs, separated, at room temperature
1/2 cup sugar, plus
2 tablespoons sugar, divided
kosher salt
1/2 cup cold heavy cream
sweetened whipped cream, for decoration

CHOCOLATE MOUSSE

...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone.

Provided by Sandra Silver

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5



Chocolate Mousse image

Steps:

  • Melt chocolate and water in saucepan.
  • Whisk in the vanilla.
  • Allow to cool.
  • Whip the cream.
  • Add the confectioner's sugar.
  • On low beater, blend in the chocolate.
  • Scoop the Chocolate Mousse into a clear, glass bowl.
  • Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

Nutrition Facts : Calories 359, Fat 30.5, SaturatedFat 18.7, Cholesterol 81.5, Sodium 26.2, Carbohydrate 23.6, Fiber 1.7, Sugar 19.3, Protein 2.4

8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar

CHOCOLATE MOUSSE

So you want to know how to make a chocolate mousse? You've come to the right place! Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated- ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. Pull this chocolate mousse recipe together with four simple ingredients: eggs, cream, sugar, and semisweet baking chocolate. The only trick is taking care when combining the ingredients - but the Betty Crocker Test Kitchens have made that part easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 4



Chocolate Mousse image

Steps:

  • Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  • Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  • Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 175 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 24 g, TransFat 1 g

4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy whipping cream
8 oz semisweet baking chocolate, chopped

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CHILLED CHOCOLATE MOUSSE RECIPE | DR. OETKER
Preparation. 1. Pour 1 cup (250 mL) cold milk into bowl. Add contents of Dr. Oetker Milk Chocolate Mousse. 2. Beat on low speed of electric mixer until thickened, then whip at highest speed for 3-5 min. 3. Spoon into dessert dishes. Chill for 1-2 hours.
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CHOCOLATE MOUSSE RECIPE - COOKING CLASSY
1. Whip egg yolks and sugar: In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes. 2. Heat 3/4 cup cream: Warm 3/4 cup of the heavy cream in a 2-quart saucepan on the stovetop over low heat until hot. 3.
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CHOCOLATE MOUSSE - ONCE UPON A CHEF
Using a large rubber spatula, fold the egg white mixture into the chocolate mixture. Mix only until uniform, then set aside. In another bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla. Continue beating until …
From onceuponachef.com


BEST CHOCOLATE MOUSSE RECIPES | FOOD NETWORK CANADA
Step 1. Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. Step 2. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just ...
From foodnetwork.ca


CHOCOLATE MOUSSE RECIPES | ALLRECIPES
87. This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.
From allrecipes.com


CHOCOLATE MOUSSE | RECIPETIN EATS
Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4) Yolks: Whisk yolks. Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth.
From recipetineats.com


EASY CHOCOLATE MOUSSE (3 INGREDIENT) - CREATIONS BY KARA
Melt chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Let cool for 5 minutes. Beat whipping cream in a large mixing bowl till soft peaks form. Beat in the vanilla. Add the melted chocolate and quickly beat till all chocolate is incorporated. Pipe or spoon into serving dishes.
From creationsbykara.com


CLASSIC FRENCH CHOCOLATE MOUSSE RECIPE - THE SPRUCE EATS
In a large mixing bowl, whip the egg yolks and granulated sugar until fluffy, about 2 minutes. In a small saucepan, gently warm 3/4 cup of the heavy cream over low heat until it just begins to steam. Do not boil. (Return the remaining 1 1/4 cups of heavy cream to the refrigerator until ready to use in step 8.)
From thespruceeats.com


HOW TO MAKE PERFECT CHOCOLATE MOUSSE | FOOD | THE GUARDIAN
2 tsp sugar (or to taste) 1. Break the chocolate into pieces and put in a bowl over, but not touching, a pan of simmering water. When the chocolate begins to …
From theguardian.com


10 BEST CHOCOLATE MOUSSE RECIPES | YUMMLY
Triple-Chocolate Mousse Cake AnelyaGrant. powdered gelatin, cocoa powder, unsalted butter, water, table salt and 11 more. Lemon-Chocolate Mousse Cake. On dine chez Nanou. white chocolate, ground almonds, lemon jam, egg whites, flour and 17 more.
From yummly.com


5 INGREDIENT CHOCOLATE MOUSSE - THESTAYATHOMECHEF.COM
Remove from heat and stir the chocolate into the hot mixture. Stir until all the chocolate has melted. Cover and refrigerate for at least 2 hours. In a chilled medium-sized mixing bowl, add in the 2 remaining cups of whipping cream and vanilla. Whip the mixture with a hand mixer until the cream has stiff peaks.
From thestayathomechef.com


PERFECT CHOCOLATE MOUSSE - SIMPLY DELICIOUS
Break the chocolate up and place in a glass bowl. Place over a pot of barely simmering water and melt. Once completely melted, remove from the heat and allow to cool down for 5 minutes. In another clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. Whip the cold cream until peaks form.
From simply-delicious-food.com


BEST CHOCOLATE MOUSSE RECIPE - HOW TO MAKE CHOCOLATE MOUSSE
In a large bowl using a hand mixer, or in the bowl of stand mixer, beat heavy cream with powdered sugar, vanilla, and salt until stiff peaks form. In another large bowl using a …
From delish.com


CLASSIC CHOCOLATE MOUSSE RECIPE - SIMPLY RECIPES
The Best Dishes for Chocolate Mousse . Mousse can be chilled and served in any individual-sized cup, tumbler, or ramekin. Even small canning jars or tea cups work. A Make-Ahead Dessert . Chocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving. This makes it the perfect make-ahead dessert. How to Serve Chocolate Mousse
From simplyrecipes.com


CHOCOLATE MOUSSE RECIPE - EASY CHOCOLATE MOUSSE RECIPE
A mousse has two main parts: a flavored base and something folded in to aerate and lighten the base. This chocolate mousse recipe starts with a base of cooked egg yolks and sugar, with chocolate folded in to melt. Once that mixture is cooled, we fold in whipped heavy cream to make a fluffy mousse, before chilling and letting the mixture set.
From thepioneerwoman.com


CHOCOLATE AND COCOA - CHOCOLATE MOUSSE - VANILLA FOOD COMPANY
Dark Chocolate Mousse Mix - 800 g (1.8 lbs) - Callebaut Callebaut's powder mix for Chocolate Mousse - discover the first chocolate mousse mixes that really taste like homemade while saving you time. The taste and texture is incomparably rich thanks to their high Callebaut chocolate content.
From vanillafoodcompany.ca


PERFECT CHOCOLATE MOUSSE RECIPE - THE FLAVOR BENDER
Heat a pot over medium or medium high heat, with about 2 - 3 inches of water. Bring it to a simmer. This will be used as a double boiler / bain marie, for the yolks and egg whites. Place the chocolate, butter, and salt in a microwave safe bowl, and microwave it in 20 - 30 second intervals, stirring in between.
From theflavorbender.com


ULTIMATE CHOCOLATE MOUSSE RECIPE - CRAIG CLAIBORNE
Step 4. Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture. Step 5. …
From foodandwine.com


CHOCOLATE MOUSSE RECIPES - BBC FOOD
The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil ...
From bbc.co.uk


CHOCOLATE MOUSSE RECIPE - BBC FOOD
Ingredients For the chocolate mousse. 170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary); 7 …
From bbc.co.uk


BEST CHOCOLATE MOUSSE CUPS RECIPES | BAKE WITH ANNA OLSON
Step 1. For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to ...
From foodnetwork.ca


EASY CHOCOLATE MOUSSE RECIPE - MOM ON TIMEOUT
Add the chopped chocolate and 1 cup of the heavy whipping cream to a small saucepan. Heat on low, stirring often, until the chocolate is completely melted and mixture is steaming. Take care not to boil. (This step can also be done in the microwave. Heat in 30 second increments at 50% power, stirring in between.)
From momontimeout.com


CHOCOLATE MOUSSE (QUICK & EASY) - CELEBRATING SWEETS
Melt heavy cream and chocolate chips until sooth and combined. Cool to room temp. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold half of the whipped cream into the melted chocolate (reserve the remaining whipped cream for topping). Transfer into individual serving dishes (if desired) and chill.
From celebratingsweets.com


HOW TO MAKE MOUSSE | TASTE OF HOME
Step 3: Make whipped cream. Beat cream until it begins to thicken. Add sugar and continue to whip until it holds a soft peak when the whisk or beater is pulled away. Scrape the chocolate and egg mixture into the whipped cream, gently folding it until combined and no streaks of cream or chocolate remain.
From tasteofhome.com


CHOCOLATE MOUSSE RECIPES | BBC GOOD FOOD
White chocolate mousse with poached rhubarb. A star rating of 3.8 out of 5. This decadent seasonal dessert with a light, white chocolate mousse uses fresh, sweet poached rhubarb and crunchy oats to add texture as a topping.
From bbcgoodfood.com


SIMPLEST CHOCOLATE MOUSSE RECIPE - JUSTIN CHAPPLE | FOOD & WINE
Instructions Checklist. Step 1. In a medium saucepan, bring 2 cups of the heavy cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Let stand for …
From foodandwine.com


CHOCOLATE MOUSSE | METRO
Drizzle the melted chocolate into the whipped cream and gently blend in with a spatula. Refrigerate for 1 hour. Divide the chocolate whipped cream into 2 goblets. Serve with fine biscuits. 2 Metro. 4 8 5 2. 1/4 cup (60 mL) chocolate filling or …
From metro.ca


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