Easychocolatemousse Recipes

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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

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

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

TRIPLE-CHOCOLATE MOUSSE CAKE

Live the dream with this showstopping Triple-Chocolate Mousse Cake. Watch our step-by-step video to learn how to make this Triple-Chocolate Mousse cake.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 4h55m

Yield 24 servings

Number Of Ingredients 11



Triple-Chocolate Mousse Cake image

Steps:

  • Heat oven to 375ºF.
  • Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
  • Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
  • Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
  • Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 24 g, Protein 5 g

1/2 cup chocolate syrup
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (12 oz.) evaporated milk
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping

EASY CHOCOLATE MOUSSE

Easiest dessert ever! Break out the blender and bring on the spoons for this rich chocolate mousse that's a snap to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 8



Easy Chocolate Mousse image

Steps:

  • In a blender, combine chocolate, sugar, and pinch of salt. In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute. Blend on high until smooth, 1 minute. Add egg whites and peppermint extract and blend on high until well combined, 1 minute. Divide evenly among four 6-ounce dessert cups. Chill until just set, 6 hours or up to overnight.
  • Just before serving, beat cream until soft peaks form. Dollop each cup with whipped cream and sprinkle with peppermint candies.

Nutrition Facts : Calories 556 g, Fat 28 g, Fiber 3 g, Protein 7 g, SaturatedFat 17 g

1 1/4 cups semisweet-chocolate chips
3 tablespoons sugar
Fine salt
2/3 cup whole milk
3 large egg whites
1/4 teaspoon pure peppermint extract
1/2 cup heavy cream
1/2 cup crushed peppermint candies

EASY CHOCOLATE MOUSSE RECIPE

Follow this Easy Chocolate Mousse Recipe for a quick-and-easy dessert. Find creamy, chocolatey satisfaction when you make this Easy Chocolate Mousse!

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 2 servings, 1/2 cup each

Number Of Ingredients 2



Easy Chocolate Mousse Recipe image

Steps:

  • Microwave chocolate in medium microwaveable bowl on HIGH 1 min. or until melted. Cool 1 min.
  • Add whipped topping; stir with wire whisk until well blended.
  • Refrigerate at least 5 min. Garnish with fresh berries and mint leaves, if desired.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 36 g, Fiber 0 g, Sugar 28 g, Protein 3 g

8 triangles (about 2-1/2 oz.) Swiss milk chocolate nougat bar
1-1/2 cups thawed COOL WHIP Whipped Topping

EASY 3-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY

Make this easy chocolate dessert with a cool hack! Perfect for Valentine's Day or anytime you have a craving for chocolate.

Provided by Rie McClenny

Categories     Desserts

Yield 4 servings

Number Of Ingredients 5



Easy 3-Ingredient Chocolate Mousse Recipe by Tasty image

Steps:

  • In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
  • Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
  • Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
  • Top with whipped cream and grated chocolate, if desired.
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 39 grams

5 oz marshmallow
1 ½ cups milk
1 cup dark chocolate
whipped cream
chocolate, grated

EASY CHOCOLATE MOUSSE

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 6



Easy Chocolate Mousse image

Steps:

  • In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool.
  • Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.

13 ounces bitter or semisweet chocolate
2 tablespoons unsalted butter
2 large egg yolks
1 1/2 cups heavy cream
2 tablespoons superfine sugar
1 teaspoon vanilla extract

EASY CHOCOLATE MOUSSE

Provided by Valerie Bertinelli

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 8



Easy Chocolate Mousse image

Steps:

  • Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
  • Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
  • Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
  • Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

4 large egg yolks
3 tablespoons granulated sugar
2 1/2 cups heavy cream
6 ounces good quality semisweet chocolate, chopped
1 teaspoon vanilla extract
Pinch kosher salt
2 tablespoons confectioners' sugar
8 chocolate covered almonds, roughly chopped

EASY CHOCOLATE MOUSSE

Simple and absolutely decadent!

Provided by burzulicious

Time 15m

Yield Serves 4

Number Of Ingredients 0



Easy Chocolate Mousse image

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.

CHOCOLATE MOUSSE PIE

Make and share this Chocolate Mousse Pie recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Pie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Chocolate Mousse Pie image

Steps:

  • Place chocolate chips in a glass bowl alongwith half of the whipping cream.
  • Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
  • Allow the mixture to cool.
  • In the meantime, beat the rest of the whipping cream till soft peaks form.
  • Add vanilla and sugar and beat continuously.
  • Slowly add the chocolate mixture and mix well.
  • Place in the chocolate pie crust.
  • Refrigerate for several hours before serving.

Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4

12 ounces semi-sweet chocolate chips
1 1/2 cups whipping cream
2 teaspoons vanilla
1/3 cup sugar
1 9-inch chocolate pie crust

EASY CHOCOLATE MOUSSE

Most chocolate mousses are high in calories, but it's quite easy to make a delicious chocolate mousse that contains a fraction of the original calories and fat. The secret is to use high-quality bittersweet chocolate. It packs a strong, lively chocolate flavor and makes up for the fact that the mousse doesn’t have a quart of whipped cream in it.

Provided by Nick Malgieri

Categories     Chocolate     Dessert     Low/No Sugar     Chill     Party     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 1 1/2 pints mousse, about six 1/2-cup servings

Number Of Ingredients 9



Easy Chocolate Mousse image

Steps:

  • 1 Sprinkle the gelatin on the liqueur in a small bowl and set aside. 2 Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer. 3 Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Don't let it boil or the eggs will scramble. Remove from the heat and quickly whisk in the gelatin mixture. 4 Whisk in the chocolate and continue whisking until the chocolate is melted and the mixture is smooth. Scrape it into a medium bowl and cool it to room temperature. 5 To make the meringue, half-fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water simmers gently but isn't boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the heatproof bowl of an electric mixer, whisking by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesn't have to come all the way down to room temperature) and increased in volume. 6 Fold the meringue into the chocolate mixture. 7 Divide the mousse among the prepared glasses and refrigerate until set, 3 to 4 hours.

1 envelope unflavored gelatin
1/4 cup sweet liqueur, such as Chambord or Triple Sec
1 cup fat-free milk
3/4 cup sugar, divided
2 large eggs
4 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
4 large egg whites
Large pinch of salt
6 stemmed glasses or ramekins for serving the mousse

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  • Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
  • Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
  • Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.
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From celebratingsweets.com
  • In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).
  • In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.
  • Divide the whipped cream in half, transferring half to the refrigerator to use for topping the mousse. Fold* the remaining whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving. Top each serving with some of the reserved whipped cream.


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ULTIMATE CHOCOLATE MOUSSE RECIPE - CRAIG CLAIBORNE | …

From foodandwine.com
  • Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside.
  • Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.


EASY CHOCOLATE MOUSSE RECIPE BY FATHIMA SULEMAN

From halaal.recipes
  • Whip cream until beginning to thicken. Sieve over the castor sugar and cocoa and continue whipping until well incorporated and thick.
  • Add in essence and milk. Spoon into suitable glasses and chill for about 1 hour before eating to allow the sugar to dissolve completely for a velvety smooth texture.
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EASY CHOCOLATE MOUSSE - BLENDER CHOCOLATE MOUSSE PERFECT ...

From bromabakery.com
  • Place the finely chopped chocolate, espresso powder, and the egg in an high powder blender. In a sauce pan heat 1/4 cup of water until boiling. Pour the boiling water into the chocolate and blend on high speed until smooth.
  • Heat 2/3 cup of the heavy cream until very warm, but NOT boiling (you can do this in the same pan you boiled the water!). Stream the cream into the chocolate mixture as you blend. Add the vanilla extract and salt, and blend on high speed for 1 minute. The mixture should be creamy and smooth with no pieces of chocolate remaining.
  • In a separate bowl whisk the last 1/2 cup of cold heavy whipping cream until soft peaks form. Pour the chocolate mixture into the whipped cream and gently fold until completely combined and no pockets of unmixed whipped cream remains.


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  • Halfway through the microwaving time, remove the dish and whisk to melt the chocolate chips. Return to the microwave oven and continue cooking the dish until the time’s up.
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  • Dip each biscuit into this mixture and stack tightly and neatly one on top of the other on a small flat plate. , Cream butter and sugar together and blend in the cocoa powder.
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EASY CHOCOLATE MOUSSE RECIPE - CHOWHOUND

From chowhound.com
  • Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
  • Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream.


EASY CHOCOLATE MOUSSE - FRESH APRIL FLOURS

From freshaprilflours.com
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until thick and frothy.
  • Stop the mixer and sift in the cocoa powder and powdered sugar. Add the vanilla, then beat again on low until cocoa powder and powdered sugar are mostly incorporated. You may also opt to fold the mixture with a spatula instead of whipping on low.
  • Increase the mixer speed to high again and whip until medium peaks form. Use immediately or chill until ready to use. Portion into dessert cups and add toppings (I suggest homemade whipped cream and/or berries) before serving. See notes2 for freezing instructions.


EASY CHOCOLATE MOUSSE (3 INGREDIENT) - CREATIONS BY KARA

From creationsbykara.com
  • Melt chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Let cool for 5 minutes.
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From platedcravings.com
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