Melted Ice Cream 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 CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

MELTED ICE CREAM MOUSSE

Steps:

• Place ice cream in a medium saucepan.
• Heat over low heat until melted.
• Transfer to an extra large mixing bowl; cover and chill about 1 hour or until cold.
• Add whipping cream to melted ice cream.
• Beat with an electric mixer on high speed for 5-6 minutes or until soft peaks begin to form.
• Sift cocoa powder into the chocolate mixture.
• Beat on low speed for 1 minute or until combined, scraping sides of bowl twice.
• Pour into serving bowl.
• Cover and chill for 1-6 hours until ready to serve.

CHOCOLATE MOUSSE

Steps:

• In a bowl, whip the heavy cream to soft peaks--not too stiff.
• In a large bowl, using a hand-held mixer, whisk the eggs until thick, about 2 minutes
• Combine the sugar and water and bring to a boil for 1 minute. Pour the sugar mixture over the yolks, and beat mixture again.
• In a bowl set over a saucepan of simmering water (the water should not touch to bottom of the bowl), melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm.
• Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the chocolate mousse until set, about 2 hours.
• To serve: Set an ice cream scoop in a bowl of hot tap water for a few minutes.
• Lay a stencil cut from a piece of parchment paper (heart, snowflake, Easter egg, or Santa's boot), on a plate and sprinkle cocoa powder over the top. Remove the stencil and repeat on the remaining plates.
• Using the hot ice cream scoop, smoothly scoop the chocolate mousse and center a scoop on each plate. Decorate each plate with orange segments and mint.

CHOCOLATE MOUSSE

Steps:

• Place chocolate and hot water in the top of a double boiler, set over simmering waster, and heat and stir until chocolate is melted. Lightly beat yolks, add a little hot mixture, then stir back into pan and heat and stir over simmering water 1-2 minutes until no raw taste of eggs remains. Off heat, mix in vanilla. Beat cream until very thick and glossy (it should almost form soft peaks)and fold into chocolate mixture. Beat egg whites until soft peaks form and fold in, a little at a time, until no flecks of white show. Spoon into a serving dish, cover and chill at least 12 hours. Scatter with chocolate curls, if you like, just before serving.

CHOCOLATE MALTED ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.