Chocolate Mousse Balls Food

CHOCOLATE MOUSSE BALLS

Chocolate Mousse Balls image

Oozing with caramel ????

Provided by Chefclub

Categories Original

Time 40m

Yield 3

Number Of Ingredients 5

Ingredients

1/2 cup of dark chocolate
1 cup of heavy whipping cream
1/3 cup of milk
1/2 cup of sugar
6 tsp of caramel sauce

Steps:

Put the stainless steel baking sheet in the freezer. Fill the 2 small bowls with water, place a spoon in each, and put in the freezer until the water freezes. When the stainless steel baking sheet is cold, place it on your work surface, spread the melted dark chocolate thinly with a spatula, let it set for a few seconds, then make chocolate shavings by scraping the chocolate to make the ends of candy wrappers. Keep cold in the fridge.
Separate the 2 small bowls from the ice by running them under water. Dip the frozen half-spheres into the melted chocolate, holding them by the spoon, and let them set on a plate for about 1 minute. Remove the ice to reveal the chocolate shells and repeat until you have obtained 6 half-spheres. Keep cool.
Whip 2/3 cup heavy cream with an electric mixer until it thickens. Heat the milk in a saucepan, pour it over the melted chocolate, and mix. Gradually stir the whipped cream into the chocolate mixture, pour the chocolate mousse into the chocolate half-spheres, and set aside in the fridge for 1 hour.
In a saucepan, heat the sugar to make a caramel and then add the remaining cream to make a caramel glaze. Place 1 tsp store-bought caramel sauce (not the caramel glaze) in the center of each half-sphere. Melt the other 3 half-spheres for a few seconds on a hot plate and close the 3 spheres. Put the balls in a the fridge to let them set.
Place the 3 balls on a wire rack and pour the caramel glaze over them to coat. Place 1 chocolate candy wrapper end on each side of the balls to obtain 3 giant candies. Serve and enjoy!

CHOCOLATE MOUSSE BALLS

Chocolate Mousse Balls image

I love working with my grandkids in the kitchen. The key is using recipes like this that really let them get involved and have yummy results.-Michael Nye, Upper Sandusky, Ohio

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 3

Ingredients

6 milk chocolate candy bars (1.55 ounces each)
1 container (12 ounces) frozen whipped topping, thawed
1 cup crushed vanilla wafers (about 30 wafers)

Steps:

In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours. , Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.

Nutrition Facts : Calories 156 calories, Fat 9g fat (6g saturated fat), Cholesterol 4mg cholesterol, Sodium 32mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MOUSSE TRUFFLES

Chocolate Mousse Truffles image

Provided by Food Network

Categories dessert

Time 40m

Yield Approximately 2 pounds; 32 pieces

Number Of Ingredients 5

Ingredients

1 pint heavy whipping cream
1/2 tablespoon butter
1 pound dark chocolate, finely chopped
1/4 ounce pure vanilla
Cocoa powder

Steps:

Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated.

CHOCOLATE MOUSSE

Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

Ingredients

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

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.

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