Moms Old Fashioned Chocolate Mousse Recipes

Steps:

• In a bowl, whip the heavy cream to soft peaks--not too stiff.
• In a large bowl, using a hand-held mixer, whisk the eggs until thick, about 2 minutes
• Combine the sugar and water and bring to a boil for 1 minute. Pour the sugar mixture over the yolks, and beat mixture again.
• In a bowl set over a saucepan of simmering water (the water should not touch to bottom of the bowl), melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm.
• Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the chocolate mousse until set, about 2 hours.
• To serve: Set an ice cream scoop in a bowl of hot tap water for a few minutes.
• Lay a stencil cut from a piece of parchment paper (heart, snowflake, Easter egg, or Santa's boot), on a plate and sprinkle cocoa powder over the top. Remove the stencil and repeat on the remaining plates.
• Using the hot ice cream scoop, smoothly scoop the chocolate mousse and center a scoop on each plate. Decorate each plate with orange segments and mint.

Steps:

• Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture.
• Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.

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.

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.

Steps:

• Sprinkle gelatine over milk in medium saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Add chopped chocolate; continue cooking until chocolate is completely melted and mixture is well blended, stirring constantly. Blend in vanilla.
• Place saucepan in large bowl of ice water. Stir chocolate mixture 3 min. or until slightly thickened. Pour into large bowl. Gently stir in whipped topping. Spoon evenly into 12 dessert glasses.
• Refrigerate 4 hours or until chilled. Store leftovers in refrigerator.

Steps:

• In a chilled small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold in chocolate syrup and cocoa. , Spoon into dessert dishes. Refrigerate until serving. Garnish with cherries and mint if desired.

Steps:

• Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
• Beat egg yolks, one at a time, into the chocolate mixture.
• Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
• Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
• Chill in refrigerator until set, about 2 hours.

Steps:

• Put chocolate chips in blender. Top with egg yolks.
• While adding half & half slowly, start blender. After adding half & half, add brandy. Run blender on high for 1 minute.
• Pour into demitasse cups, and chill overnight. Top with raspberries and whipped cream to serve.
• To make Chocolate Mousse Cake:.
• Slice pound cake and arrange in glass bowl in one layer. Slowly pour in the hot chocolate mixture so that it has time to saturate the cake slices. I even pour directly onto each slice first, as if they were sponges, and then fill the empty space.
• Chill thoroughly (at least overnight, a full day or even two is preferable).
• Reserve several whole raspberries and set aside. Pour the rest of the thawed raspberries AND the collected juice onto the bowl. Top with whipped cream. Decorate with the reserved raspberries.
• Variations:.
• Substitute flavored liqueurs for the brandy, such as Chambord (delicious with the raspberries!).
• Substitute HOT espresso or strong HOT coffee for some of the scalded half & half, skip the raspberries, and decorate with shaved chocolate and/or chocolate covered espresso beans. This would be particularly delicious paired with kahlua or bailey's substituted for the brandy!
• To have the Mousse Cake still in the demitasse cups, simply cut small cubes of pound cake and place one or two in each cup prior to filling with the chocolate mixture.
• Notes for Success:.
• There are two things truly necessary to make this very easy yet very impressive dessert pull together properly. First, the half & half (and coffee if you are using any) must be very hot, as it is what will melt all of the chocolate and cook the egg yolks. This is why measuring and assembling everything beforehand is your secret weapon. The other half of this temperature game is to have the egg yolks at room temperature. Frankly, I've always achieved this by putting the chocolate and egg yolks in the blender prior to putting the half & half on the stove, but if you would like to take extra precautions, set out your eggs beforehand for them to come to room temperature.