Pats Favorite Chocolate Mousse Recipes

THE BEST CHOCOLATE MOUSSE RECIPE

Steps:

• Pour water into the bottom of a saucepan set over medium high heat.
• Add sugar and allow to come to a boil.
• Boil until all the sugar is dissolved, stirring if needed.
• Pour egg yolks into a mixing bowl and whisk to break up.
• Continue whisking while slowly drizzling in the sugar syrup.
• Pour 1/2 cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
• Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
• You may heat until thickened, if desired.
• Pour through a fine mesh sieve that is set over your bowl of melted semi-sweet chocolate.
• Discard anything that remains in the sieve.
• Stir the chocolate until glossy and smooth.
• Fold the whipped cream into the chocolate in two stages.
• Cover and chill until the mousse thickens.
• Spoon or pipe into bowls or chocolate cups.
• Let sit at room temperature for at least 15 minutes before serving.

FAVORITE CHOCOLATE MOUSSE RECIPE

Steps:

• Sprinkle gelatine over milk in medium saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Add chopped chocolate; continue cooking until chocolate is completely melted and mixture is well blended, stirring constantly. Blend in vanilla.
• Place saucepan in large bowl of ice water. Stir chocolate mixture 3 min. or until slightly thickened. Pour into large bowl. Gently stir in whipped topping. Spoon evenly into 12 dessert glasses.
• Refrigerate 4 hours or until chilled. Store leftovers in refrigerator.

SIMPLE CHOCOLATE BOMB WITH CHOCOLATE MOUSSE, CARAMEL AND RASPBERRIES

Steps:

• In a microwave safe bowl, melt 1/2 cup of chocolate chips for 30 seconds on power 7. Stir and repeat until the chocolate is fully melted.
• Spoon a small amount into the mold and, quickly using a food paintbrush, spread the chocolate evenly around the mold, making sure to get all the way up to the edges.
• Allow the chocolate to harden by placing the mold in the freezer to quickly harden. Repeat layering on more chocolate until you have done 3 layers.
• Remove molds from the freezer and gently twist the chocolate sphere out. Even out the half circle on a warm pan so that the tops are not ragged and are evened out.
• Prepare the mousse by combining with the milk. Whisk well. Melt the remaining 4 Tbsp chocolate chips in the microwave and add to the mousse. Mix well for 2 minutes.
• Place the mousse in the freezer for 10 min. Using a pipping bag, place mousse into the bag and pipe into the chocolate cups.
• Garnish with berries and drizzle with caramel sauce on top.

PAT'S FAVORITE CHOCOLATE MOUSSE

Steps:

• Melt the chocolate by adding to a bowl placed over simmering water and stirring until melted and smooth. Remove from the heat.
• Whisk together the egg yolks, 4 tablespoons sugar, 3/4 cup heavy cream and a pinch of salt in a medium 2-quart curved bottom saucepan. Place over medium heat and stir constantly until the mixture is thick, about 3 minutes. Whisk in the chocolate and vanilla. Strain the mixture into a large bowl using a fine mesh sieve and place in the refrigerator until chilled, at least 30 minutes.
• Beat the remaining 1 cup heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Gently fold the whipped cream into the chilled chocolate. Divide the mousse evenly among 4 individual serving dishes and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate.