Chocolate Mousse Balls Food

CHOCOLATE MOUSSE BALLS

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!

CREAMIEST CHOCOLATE MOUSSE

Steps:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

NO-BAKE CHOCOLATE MOUSSE BARS

Steps:

• Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
• Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
• In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• In a microwave, microwave the chocolate, 1/4 cup water and butter until the chocolate and butter are melted; stir until smooth. Cool for 10 minutes. , In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; whisk in chocolate mixture. , Set saucepan in ice and stir until cooled, 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate 4 hours or overnight.

CHOCOLATE MOUSSE BALLS

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.

CHOCOLATE MOUSSE BALLS

Steps:

• In a saucepan over low heat, melt candy bars (or you can use a double boiler or microwave if preferred).
• Cool chocolate for 10 minutes.
• Placed whipped topping in a bowl and then fold in cooled melted chocolate.
• Cover and chill for 3 hours.
• Shape into 1 inch balls and then roll in the vanilla wafer crumbs.
• Store in a covered container in the refrigerator or freeze.

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 MOUSSE TRUFFLES

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.

GERMAN CHOCOLATE MOUSSE - COOKING LIGHT

Steps:

• 1. Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
• 2. Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover at least 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.

CHOCOLATE MOUSSE ICE CREAM BALL

Steps:

• Line an 8 cup bowl with plastic wrap (don't worry about wrinkles).
• Melt the chocolate in double boiler or microwave, stirring occasionally, until smooth.
• Whisk in egg yolks and creme de cacao.
• In a large mixing bowl with an electric mixer on low speed, beat egg whites until foamy.
• Increase speed to hight and beat until soft peaks form.
• Add the sugar, 1 tbsp.
• at a time, beating until stiff but moist peaks form.
• Stir one third of the whites into the chocolate/yolks mixture, then fold the chocolate into the rest of the whites until blended.
• Spoon the mousse into the 8 cup bowl and freeze for 1 hr.
• ,or until the mousse is firm enought to spread over the bottom and sides fo the bowls, forming a thin shell.
• Return the bowl to the freezer untilt he chocolate is firm.
• Soften vanilla ice cream slightly in refrigerator and spread it over the chocolate mousse.
• Return the mold to the freezer until firm.
• Soften the peppermint ice cream slightly in the fridge and spread it in the center of the mold, smooth the top.
• Cover the ball with foil and freeze until solid.
• (it can be frozen several months in advance!) Several hours before serving, invert the bowl onto a serving platter and remove the bowl and plastic wrap.
• Smooth the outside of the chocolate with a spatula, and decorate the top with crushed candy canes and line the bottom rim with vertical candy canes.
• Return to the freezer until firm.
• Remove the mold fromt he freezer 20- 30 minutes before serving to soften enought to cut wedges.

WHITE-CHOCOLATE SPHERES FILLED WITH CHOCOLATE MOUSSE

Steps:

• Place 2/3 of the chocolate in a large heatproof bowl. Bring a saucepan with 1 to 2 inches of water to a simmer; turn off. Set bowl of chocolate over saucepan; melt. Stir gently with a rubber spatula until it reaches 118 degrees on an instant-read thermometer. Remove bowl from saucepan; add remaining 1/3 chocolate to melted chocolate. Stir with a rubber spatula until melted chocolate cools to 84 degrees; remove unmelted pieces. Place bowl over pan; stir until thermometer reaches 88 degrees to 90 degrees.
• Using a very small pastry brush, brush a streak of red cocoa butter on each half of four 2-part 2 1/2-inch sphere-shaped molds. Repeat process with white cocoa butter. Using a larger pastry brush, brush entire mold with chocolate. Transfer mold to freezer until chocolate is firm, 3 to 5 minutes. Carefully remove chocolate from molds, and place the bottom half of each mold onto a plate.
• Fill a disposable pastry bag with mousse; cut tip off bag. Pipe mousse into the bottom half of each chocolate mold. Add 2 quince balls to mold and top with a tuile.
• Working with one chocolate mold at a time, hold the top half of the mold, bottom side down, over a warm surface to soften slightly, about 10 seconds. Top bottom half of chocolate molds with top halves.
• Pipe two small dots of mousse on the top of each mold; attach a heart tuile to each. Heat poaching liquid from quince and drizzle over chocolate molds; serve immediately.

BAILEY'S CHOCOLATE MOUSSE

Steps:

• Melt chocolate, Irish cream and espresso over low heat.
• In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).
• Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.
• Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.
• Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

CHOCOLATE MOUSSE II

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.