Heavenly Chocolate Mousse Recipes

HEAVENLY CHOCOLATE MOUSSE BARS

Steps:

• Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
• Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
• Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes sitrring every 20 seconds or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• 1. Melt chocolate with 1/4 cup heavy cream in a pan. Then put into a larger-sized bowl. Set aside.
• 2. Whisk together yolks, sugar, and salt in another bowl. Set aside.
• 3. Warm 3/4 cup of heavy cream in heavy pan until bubbles just start to form around edges.
• 4. Temper egg yolks mixture into warm cream by slowly pouring the cream into egg yolks, gently stirring. Then pour the eggs & cream mixture back into the pan.
• 5. Return mixture to medium heat and stir continuously until custard just thickens to a slight boil & a wooden spoon dragged through the custard leaves a trail that stays in place.
• 6. Pour into the chocolate and whisk together until smooth. Let chocolate mixture cool to room temperature.
• 7. Whip the 2 cups of heavy cream & powdered sugar with a mixer until stiff peaks form.
• 8. Gently fold the whipped cream into the chocolate mixture in 3 additions. Mix gently to a uniform consistency.
• 9. Spoon into dessert dishes (or a pie shell). Chill until ready to serve.

VEGAN CHOCOLATE MOUSSE

Steps:

• Roughly chop the chocolate and either melt it in the microwave or over the stovetop.
• Whip up the aquafaba. Place it in a kitchen machine or whip it up a with a handheld mixer. It will take about 10 minutes to get stiff peaks.
• Once you've reached stiff peaks, add the sugar while still whipping.
• Transfer the whipped up aquafabe to a large bowl.
• Once the dark chocolate is melted, let it cool down significantly. It should still be thin and runny but not too warm or hot anymore. Add it to the whipped aquafaba.
• Carefully fold it into the aquafaba using a whisk or a spatula.
• Evenly divide the mixture between four glasses and place it in the fridge overnight to set.
• On the next day, serve it with vegan whipped cream, chopped dark chocolate, and raspberries.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• Beat 4 eggs with 120 gr sugar until it starts turning white (= ruban)over a hot water bath.
• Take off the heat and beat until it's cold in a cold water bath.
• Melt the chocolate and carefully mix with the ruban.
• Beat the egg whites until they are half stiff and add the other 120 gr sugar, beat until it's stiff.
• Beat the cream until it's stiff.
• Carefully add the cream and the egg whites to the chocolate mixture.
• Pour into small bowls and refrigerate for at least 2 hours.
• Enjoy!

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
• 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
• 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
• 4. Fold whipped cream into the chocolate mixture.
• 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
• 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.
• In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream.
• Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.