Easy Basic Chocolate Mousse Food

SIMPLE CHOCOLATE MOUSSE

Steps:

• Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
• Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
• Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

EASY CHOCOLATE MOUSSE

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

EASY CHOCOLATE MOUSSE

Steps:

• Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended. Refrigerate until chilled and serve.

EASY CHOCOLATE MOUSSE WITHOUT EGGS

Steps:

• Place chocolate chips in a large bowl.
• Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
• Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
• Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
• Spoon into glasses and refrigerate until firm, at least 3 hours.

EASY CHOCOLATE MOUSSE

Steps:

• In large bowl, beat whipping cream at medium speed just until stiff peaks form.
• In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.

EASY BASIC CHOCOLATE MOUSSE

Steps:

• Prepare mousse by beating all ingredients together in the small bowl of a mixer until thick and holding peaks.
• Cover with plastic and refrigerate until ready to serve.

EASY CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350°F.
• Use a 9 inch springform pan.
• With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
• This step will prevent batter from leaking during baking.
• In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
• Remove from heat.
• In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
• Stir in chocolate and mix to a uniform color.
• Pour in pan and bake for 50 to 60 minutes.
• Cake will fall slightly as it cools.
• When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
• Serve at room temperature.
• Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
• For Christmas, decorate center with holly leaves and cranberries.

EASY CHOCOLATE MOUSSE

Steps:

• Position knife blade in food processor bowl; add chocolate morsels, vanilla, and salt. Process 30 seconds.
• In a small saucepan, heat 3/4 cup whipping cream to just boiling. With processor running, add hot cream through food chute; process 30 seconds or until chocolate completely melts. Add egg yolks; process 5 seconds or until smooth. Transfer mixture to a large mixing bowl; cool completely.
• Beat egg whites (at room temperature) until stiff peaks form. Gently fold into chocolate mixture. Spoon into a 1 quart serving bowl or individual bowls. Cover and chill thoroughly.
• To serve, garnish mousse with whipped cream and chocolate fans.

EASY CHOCOLATE MOUSSE

Steps:

• Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water.
• Cool and then add beaten eggs.
• Add Grand Marnier.
• Carefully fold in whipped cream.
• Chill and serve.