Cocoa Powder Chocolate Mousse Food

CHOCOLATE MOUSSE WITH COCOA POWDER

Steps:

• Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
• Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
• Spoon or pipe mousse into small serving dishes. Top with grated chocolate.

COCOA POWDER CHOCOLATE MOUSSE

Steps:

• Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
• Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

COCOA CHOCOLATE MOUSSE WITH EGG WHITES

Steps:

• In a bowl of electric mixer beat egg whites 2 minutes or until they're fluffy and cling to bowl when tilted.
• In a separate bowl, whisk together sour cream, sugar, cocoa, coffee and vanilla.
• Using spatula, fold egg whites into sour cream mixture in 3 batches.
• Divide among four 6 ounce ramekins.
• Cover and chill 1 hour.

CHOCOLATE MOUSSE

Steps:

• Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
• Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
• Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
• Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
• Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
• Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
• Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
• Pour mousse into small ramekins or glasses.
• Refrigerate over night.
• Serve with berries and chocolate curls if desired.