Heavenly Chocolate Mousse Recipe 55

SEMISWEET CHOCOLATE MOUSSE

Steps:

• In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream 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

Steps:

• In a microwave or double boiler, heat chocolate, ¼ 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; about 1-2 minutes.
• Remove from 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:

• 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.

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• In a medium mixing bowl, beat melted chocolate with condensed milk and vanilla until well blended. Chill 15 minutes or until cooled, stir until smooth. Fold in whipped cream.
• pour into crust. Chill thoroughly.

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.