Easy Chocolate Mousse Crunch Food

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 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.

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.

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

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:

• 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.

GORDON RAMSAY CHOCOLATE MOUSSE

Steps:

• Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
• Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
• Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.

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.