Chocolate Mousse Cones Recipes

CHOCOLATE-GINGER MOUSSE CONES

Steps:

• For the mousse: Place a medium bowl in the freezer for 10 minutes. Meanwhile, melt the chocolate in a medium microwave-safe bowl on low power for 3 minutes. Let cool slightly. Pour the cream into the chilled bowl and whip until it holds stiff peaks. Fold one-third of the cream into the chocolate. Fold half of the remaining cream into the chocolate and then fold in the rest of the cream. Refrigerate until ready to use.
• For the cones: Preheat a pizzelle iron.
• Whisk together the flour, sugar, butter, milk, ginger, baking powder, cinnamon, cloves, salt, eggs and vanilla extract until smooth. Coat the pizzelle iron with the cooking spray, then close to continue heating.
• When the iron is hot, spoon about 1 tablespoon of the batter onto each pizzelle well. Slowly close and let cook until golden, 50 seconds to 1 minute. Immediately roll one of the cookies around a wooden cone mold, slide it off, and transfer to a rack to cool completely. Leave the other cookie(s) on the iron while you work with the first one--they will firm up if you take them off the heat. Continue cooking and rolling in this way with the remaining batter.
• Just before serving, fill a large resealable plastic bag with the mousse and snip off one corner. Dividing evenly, pipe the mousse into the cones. Serve immediately.

CHOCOLATE MOUSSE CONES

Steps:

• To make a holder to hold cones upright, turn an egg carton upside down. Punch holes in 8 of the egg cases to hold the cones. If you don't have an egg carton, use 8 heavy, narrow-rimmed drinking glasses.
• Place chocolate chips and oil in top of double boiler over simmering water or in medium bowl over saucepan of simmering water. Melt chocolate, stirring as chocolate starts to soften.
• Dip and twirl top 2 inches of each cone into melted chocolate; quickly remove and place in holder. Refrigerate or freeze until chocolate is hardened, about 1 hour.
• In small bowl, beat eggs with electric mixer on high speed 3 minutes. Gradually beat in sugar; beat 1 minute longer.
• In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot. Gradually stir at least half of the hot cream into eggs, then stir back into hot cream in saucepan. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens (do not boil).
• Stir in remaining melted chocolate from dipping cones. Cover; refrigerate about 1 hour, stirring occasionally, just until chilled.
• In chilled medium bowl, beat remaining 1 cup whipping cream on high speed until stiff. Fold chocolate mixture into whipped cream; refrigerate up to 1 hour before serving time.
• Spoon chocolate mixture into cones, place 1 small scoop sorbet on top of each. Garnish each with fresh raspberry.

CHOCOLATE MOUSSE CREAM CONE

Steps:

• using an electric mixer, beat the mousse powder with the milk as per directions on packet.
• fill each cone with mousse layering with some peppermint crisp if desired.
• refrigerate for 1 hour.
• whip the cream with the icing sugar. pipe or spoon the cream onto the cones.
• top with sprinkles.
• keep refrigerated until needed.
• NOTE;the mousse powder I used may not be the same as you can get. (I'm in Australia, I used "äeroplane" mousse mix ) so just follow the directions on the packets you get or you can just make your own mousse if you prefer.

WHITE CHOCOLATE MOUSSE WITH POMEGRANATE SAUCE

Steps:

• In a large saucepan, combine butter, baking chips, 3/4 cup cream and sugar; cook and stir over low heat until smooth and sugar is dissolved. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan. Cook and stir 2 minutes or until mixture is slightly thickened. Remove from heat., In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add a small amount of hot white chocolate mixture; stir until gelatin is dissolved. Stir in remaining white chocolate mixture. Place bowl in a pan of ice water; stir occasionally until mixture is thickened, about 30 minutes., In another bowl, beat remaining 1-1/4 cups cream until soft peaks form. Add a third of the whipped cream to the chilled white chocolate mixture; beat on low speed just until blended. Fold in remaining whipped cream. Refrigerate, covered, at least 30 minutes or until serving., For chocolate cones, make eight paper cones to coat with chocolate. Cut four 8-in. circles from parchment paper; cut each circle in half. Form each into a 3-in.-wide cone, overlapping edges and being sure the cone is closed at the pointed end., Brush about half of the melted chocolate on the inside of the paper cones, beginning at the seam. Stand cones upright in champagne flutes or narrow drinking glasses; refrigerate until set, about 5 minutes. Add a second coat of chocolate; refrigerate until serving., For sauce, in a small saucepan, whisk cornstarch and water until blended; stir in pomegranate juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cool completely., To serve, spoon sauce onto dessert plates. Carefully peel parchment paper from chocolate cones. Fill cones with mousse; arrange carefully over sauce. Sprinkle with pomegranate seeds.

MOUSSE-FILLED WITCHES' HATS

Steps:

• For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally., In a small bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate., In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Brush melted chocolate over ice cream cones and roll tips in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

EVERYONE LOVES IT CHOCOLATE MOUSSE

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.