Batty Chocolate Mousse With Chocolate Cookie Wings Recipes

TWO INGREDIENT CHOCOLATE MOUSSE

Steps:

• In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).
• Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
• Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
• Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
• Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, (up to overnight), before serving. Top with the reserved whip cream or cool whip and chocolate shavings.

THE BEST CHOCOLATE MOUSSE

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.)

WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL

Steps:

• For the mousse: Use the double boiler method to melt the chocolate. Fill a pot with approximately 2 inches of water and bring to a simmer over medium-low heat.
• Place the chocolate in a heatproof bowl on top of the pot, making sure the bowl does not touch the water in the pot. Heat, stirring with a spatula, until the chocolate is melted, smooth and shiny. Allow to cool for 5 minutes.
• Meanwhile, pour the cream into a bowl and whip with a handheld mixer until soft peaks form. Carefully fold the chocolate into the cream until fully incorporated. Add the mousse to a pastry bag or resealable plastic bag. Refrigerate for 30 minutes to set.
• For the cookie bowls: Preheat the oven to 350 degrees F. Spray nonstick cooking spray into the cups of a 12-cup standard muffin tin.
• Press about 2 1/2 tablespoons of cookie dough into each cup of the muffin tin, pressing the dough in the bottom and up the sides. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cookie cups don't fall a bit when you remove the tin from the oven, use the bottom of a measuring cup or a small bowl to press the centers down. Cool in the tin for 5 minutes.
• When ready to enjoy, pipe the mousse into each cookie bowl and top with berries and shaved chocolate if desired.