Chocolate Mousse Foolproof Version Food

CHOCOLATE MOUSSE

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

3-INGREDIENT CHOCOLATE MOUSSE

Steps:

• In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
• Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
• Add almond extract if desired. Whip until stiff peaks form.
• Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
• Enjoy immediately or refrigerate until ready to serve.

VEGAN CHOCOLATE MOUSSE

Steps:

• You can watch the video in the post for visual instructions.Melt the chocolate in a double boiler on the stove (or in the microwave).
• Blend the drained silken tofu and maple syrup first, then add the melted chocolate and blend again until super creamy. No need to press the tofu.
• Pour the chocolate cream into small jars, refrigerate for about 1 hour, and enjoy!

CHOCOLATE MOUSSE (FOOLPROOF VERSION!)

Steps:

• Grind chocolate chips in a food processor or blender, using short pulses.
• Add boiling water and blend to melt the chocolate.
• Add egg yolks, one at a time, blending well after each one is added.
• 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 top with Cool Whip and a maraschino cherry.
• Chill in refrigerator until set.

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

QUICK FOOLPROOF CHOCOLATE MOUSSE

Steps:

• Combine all ingredients in a blender at high speed for 2 solid minutes.
• Pour the mousse into dessert cups and chill until firm.