Eeeeasy Sinful Rocky Road Chocolate Mousse Food

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

EASY ROCKY ROAD

Steps:

• Line a 9 x 9 inch pan with foil.
• Melt together the chocolate chips and peanut butter over low heat until smooth.
• Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
• Add marshmallows and stir to coat.
• Spread in pan and refrigerate until firm.

ROCKY ROAD CHOCOLATE MOUSSE

Steps:

• Make the chocolate mousse. Put a medium mixing bowl in the refrigerator to chill. Bring about 1 inch of water to a simmer in a saucepan; put the chocolate and butter in a medium heat-proof bowl and set it over the pan, making sure that it doesn't touch the water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let the mixture cool slightly. Then whisk the egg yolks into the chocolate one at a time, beating until smooth after each addition. Set aside. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the 1/4 cup sugar and continue beating until stiff peaks form. In the chilled mixing 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 combine the three mixtures: Stir a spoonful of the egg whites into the chocolate mixture to lighten it; then fold in the rest. Fold in the whipped cream, taking care not to overwork the mousse. Chill in the refrigerator for 1 to 2 hours.
• Prepare the raisins. Reduce the oven temperature to 200 degrees F. Spread the grapes out on a roasting tray and bake them in the oven for 2 hours. Remove and set aside to cool.
• Toast the brioche. Preheat the oven to 350 degrees F. Thinly slice the brioche roll, place the slices on a sheet tray, and drizzle them with olive oil. Bake in the oven until golden brown, 7 to 8 minutes. Set aside and allow to cool.
• Candy the orange slices. In a medium saucepan, combine the sugar and 1 1/2 cups of water and bring to a boil over high heat. Add the orange slices and return to a boil. Then reduce the heat to medium and simmer, turning the oranges occasionally, until the liquid has reduced to a thin syrup and the oranges have turned translucent, about 25 minutes. When done, the orange slices will be tender and the sauce will be thick like a glaze. Transfer the oranges to a tray lined with waxed paper and allow to cool.
• To assemble the rocky road, smear chocolate mousse on the center of each plate. Top with raisins, popcorn, cashews, and brioche toast. Garnish with mint buds and orange slices, and season with fleur de sel and olive oil.

EEEEASY, SINFUL, ROCKY ROAD CHOCOLATE MOUSSE

Steps:

• Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
• Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
• Add the rest of your ingredients.
• Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
• Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
• Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
• Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.