Chocolate Truffle Mousse Food

CHOCOLATE TRUFFLE MOUSSE

Steps:

• Place the chocolate, corn syrup and butter in a saucepan and cook over low heat, stirring until chocolate is melted and mixture is smooth. In a medium bowl, whisk together the egg yolks and 1/4 cup of the heavy cream. Carefully add 1/2 cup of the chocolate mixture into the yolks while whisking until combined. While whisking, pour the yolk mixture back into the saucepan and cook, while whisking, until the mixture reaches 160 degrees. Let cool to room temperature. Beat the 3/4 cup of cream with powdered sugar and vanilla until soft peaks form. Fold 1/2 cup o the whipped cream into the chocolate mixture to lighten, then add the rest of the cream and fold gently until incorporated. Divide among serving dishes. Will make four 1/3 cup servings.

CHOCOLATE TRUFFLE MOUSSE BARS

Steps:

• Heat oven to 325°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into prepared pan.
• Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 oz. chocolate as directed on package; cool.
• Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate; drizzle over bars.

CHOCOLATE MOUSSE TRUFFLES

Steps:

• Place cream and butter in saucepan and bring to rolling boil. Remove from heat and let cool.
• Melt chocolate in double boiler.
• Stir melted chocolate into cream. Mix with beater until smooth.
• Add vanilla and mix again until smooth.
• Refrigerate until mixture is 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 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.

CHOCOLATE TRUFFLE MOUSSE BARS

Steps:

• HEAT oven to 325. Line 8-inch sq. pan with greased foil. Microwave 3 chocolate squares and cream in microwaveable bowl on HIGH 1 minute Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into pan.
• BAKE 20 minute or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 chocolate squares as directed on package; cool.
• STIR COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate square; drizzle over bars.

CHOCOLATE MOUSSE TRIFLE

Steps:

• Melt the choc and water together in a double boiler or microwave.
• Separate the eggs.
• Add Yokes and Sherry or Brandy to the choc mixture.
• Whisk egg white until stiff. Carefully Fold the egg whites into the chocolate mixture.
• Layer the sponge pieces and choc mix in a large bowl. Leave in refridgerator to chill and set.
• Top with whipped cream or for different flavour use cream made from unsalted butter.