Quick And Easy Chocolate Mousse Recipes

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.

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.

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.

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.

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.

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!

Steps:

• Use package instructions to prepare the instant pudding.
• Refrigerate for 5 minutes until semi-firm.
• Gently fold whipped topping into pudding.
• Refrigerate for another 5 minutes.
• Enjoy!

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.

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.

Steps:

• In a large bowl, combine pudding mixes and milk until well blended and mixture starts to thicken. Set aside for 5 minutes. Fold in whipped topping. Spoon into a serving bowl; top with whipped topping and shaved chocolate if desired. Refrigerate until serving.

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.

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.

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.