Simplest Chocolate Honey Mousse Recipes

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SIMPLE CHOCOLATE MOUSSE



Simple Chocolate Mousse image

This amazing dessert is made with just 3 ingredients and comes together in minutes. A word of warning - once you've tasted this simple chocolate mousse, you will never eat regular chocolate mousse again. I know you've been told not to mix water and chocolate, but trust me, this works.

Provided by Chris D. Williams

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 1h40m

Yield 6

Number Of Ingredients 3

9 ounces good-quality chocolate
5 tablespoons water
1 ½ cups cold heavy whipping cream

Steps:

  • Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
  • Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
  • Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 28.2 g, Cholesterol 81.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 21.2 g, Sodium 27.6 mg, Sugar 23 g

SIMPLEST CHOCOLATE HONEY MOUSSE



Simplest Chocolate Honey Mousse image

Provided by Marilyn Hill

Categories     Milk/Cream     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Quick & Easy     Chill     Honey     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 3

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey

Steps:

  • Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
  • In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
  • Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

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