Chocolate Cups With Decadent Chocolate Mousse Food

CHOCOLATE MOUSSE CUPS

Steps:

• Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
• Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
• Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

CHOCOLATE CUPS WITH DECADENT CHOCOLATE MOUSSE

Steps:

• 1. Blow up 8-10 balloons.
• 2. Line a baking sheet with parchment paper. Set aside.
• 3. Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
• 4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip off. Repeat step one additional time.
• 5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.
• 6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes).
• 7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed.
• 8. Return the bowls to the refrigerator.
• 9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until smooth.Set aside.
• 10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
• 11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
• 12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.
• 13. Chill until set (at least 2 hours).
• 14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit if desired. Enjoy!

DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM

Steps:

• Heat milk in a small pan over moderate heat until it comes to a boil.
• In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
• Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
• Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

DECADENT CHOCOLATE MOUSSE

Steps:

• 1. In a blender, add all ingredients EXCEPT Cool Whip.
• 2. Blend until all chocolate chips are melted.
• 3. Fold chocolate mixture into Cool Whip slowly.
• 4. Chill for 2-3 hours.....wait until done even though it begs you to try early!
• 5. Scoop into fluted cups or tall wine glasses.

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

DECADENT CHOCOLATE MOUSSE BARS

Steps:

• To make crust:.
• Line a 9 x 13" cake pan with parchment paper.
• Melt milk chocolate in a double boiler.
• Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
• Spread mixture evenly into prepared pan and cool in refrigerator.
• To make Mousse:.
• Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
• Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
• Continue mixing and add egg yolks, one at a time, beating well after each addition.
• Fold in heavy cream that has been beaten to firm peak.
• Mix well to incorporate, leaving no white streaks in the chocolate.
• Spread mousse over crust.
• Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
• Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
• If bars are soft, place rack in freezer until ganache is ready.
• To make ganache:.
• Melt chocolate in double boiler.
• Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
• Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
• Strain mixture to remove any pieces of unmelted chocolate.
• Let cool for about 1 hour.
• Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
• The bars should be stored in the refrigerator.