60 Second Chocolate Mousse
1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 ts Vanilla
Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolateis melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.
Almond Mousse au Chocolate
1 Envelope Unsweetened Gelatin powder
1/4 c Cold Water
2 Unsweetened Baking Chocolate Squares
1 Semisweet Chocolate Square
1/2 c Milk
1/2 c Sugar
1 pt Heavy Cream
1/4 ts Almond Extract
1/2 c Blanched Almonds -- toasted & chopped
Soften gelatin in water. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream. Pour into an attractive serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight. Decorate with whipped cream, candied violets, grated sweet chocolate or toasted almonds before serving.
Serves 6.
Best Chocolate Mousse
12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping
Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture. Now fold the whipped topping, then the egg whites....GENTLY....If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts. Refrigerate at least 2 hours before serving.
Chocolate Banana Mousse
1 oz square chocolate unsweetened
1 c (250 mL) evaporated skim milk
3 tb (45 mL) granulated sugar replacement
2 Egg yolks
1/4 ts (1 mL) salt
1 ts (5 mL) vanilla extract
2 Bananas (sliced)
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm.
Chocolate Cream Mousse
1 pk (1-oz) Low cal chocolate pudding
1 1/2 c Skim milk
1/2 ts Grand mariner
1/2 ts Butter flavoring
1 Egg white
2 ts Fructose
4 Tb Prepared low calorie topping
In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool. In small bowl combine egg white and fructose. Whip until egg whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill. Serve with low-calorie whipped topping.
Chocolate Mousse
7 Squares Semi-Sweet chocolate, melted and cooled
3 Eggs
2 tb Of your favorite liqueur
3 tb Icing sugar
2 c Whipped cream
1 Square semi sweet chocolate, grated
Icing sugar
Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours. Unmould onto serving plate. Remove plastic wrap. Decorate with grated chocolate and icing sugar.
Chocolate Mousse W/strawberries
1 pk Pudding mix, instant choc. fudge, sugar-free
1 c Milk, skim; cold
1 3/4 c Whipped topping, light
Strawberries, fresh; whole
In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Can also be served over slices of angel food cake.
Chocolate Orange Mousse
8 oz Plain Chocolate, broken into cubes
Juice and Grated Rind of 1 orange
1/2 oz Butter
1 tb Orange-Flavoured Liquer
4 lg Eggs, Separated
1/2 pt Double Cream, whipped
2 oz Plain Chocolate, Grated
Place chocolate in a heatproof bowl over a pan of simmering water. Add juice of orange and stir occasionally until chocolate has melted. Remove from heat and stir in butter, orange liquer and egg yolks. Whisk egg whites until they form stiff peaks and gently fold into the chocolate mixture. Pour into a glass serving bowl. Chill for at least two hours until set.
Spoon whipped double cream into a piping bag fitted with a star nozzle. Pipe around top of mousse and arrange orange rind and grated chocolate alternately around the cream to decorate.
Coffee Liqueur Chocolate Mousse
1/4 c Sugar
4 oz Semi-sweet chocolate chips
2 Egg whites, beaten stiff
1/4 c Coffee liqueur
3 tb Cream
1 c Whipped cream, beaten
In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved. Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes. Stir chocolate into coffee liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill 3 hours before serving.
Mint White Chocolate Mousse
4 oz Chocolate, white
3 tb Creme de menthe, green
1 c Cream, heavy
2 Egg whites (at room temperature)
Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let cool.
Beat the egg whites until stiff, but not dry. Fold the chocolatecreme-cream mixture into the beaten egg whites. The more carefully you fold, the lighter will be the mousse.
Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. Spoon carefully into small bowls or cups and chill for about two hours.
Mousse au Chocolat
400 ml Heavy cream
2 Egg yolks
2 Egg whites
125 g Whole milk chocolate
125 g Bitter chocolate
1 tb Sugar
Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat until they are creamy. Whip the heavy cream until stiff. Melt carefully both kinds of chocolate, the chocolate shouldn't be warmer than 20 C. Stir carefully the melted chocolate under the whipped cream. Add the egg yolks, stir the eggwhites spoon by spoon under the cream. Put the Mousse au Chocolat for at least two hours in the refrigerator.
Old Fashioned Chocolate Mousse
4 oz Good quality bittersweet chocolate
5 lg Eggs -- separated
2 ts Instant espresso dissolved in 1 teaspoon Or two of boiling water so It makes a Paste -- cooled
Slivered toasted almonds
Whipped cream -- optional
Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture.
Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.
Orange Chocolate Mousse
1/2 c Brown rice syrup
2 ts Vanilla
1 lb Firm tofu, cut into chunks
1/4 c Unsweetened cocoa powder
1/2 ts Grated orange zest
Water as needed
Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed.
Pour into serving dishes & chill.
Peachy Chocolate Mousse Parfaits
1 pk (1.3 oz. envelope) dry whipped topping mix
1/2 c Cold low-fat milk
1 ts Vanilla extract
1/4 c Sugar or equivalent in sugar substitute
1/4 c Cocoa
10 tb Chopped peaches
5 tb Vanilla wafer crumbs
In a small mixer bowl, combine whipped topping mix, milk and vanilla; beat until stiff.
Stir together sugar (or sugar substitute) and cocoa; gradually add to whipped topping, beating until smooth. Spoon mousse into 1/3 cup measure; place half of this amount into bottom of parfait glass or wine glass.
Layer 2 tablespoons peaches, then 1 tablespoon vanilla wafer crumbs over mousse. Top with remaining mousse. Repeat procedure in four glasses. Cover; refrigerate until serving time. Makes 5 servings.
Rich Chocolate Mousse
8 oz Semisweet chocolate
3 tb Powdered sugar
3 tb Hot strong coffee
3 Egg yolks
8 oz Frozen whipped topping; Thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. spoon into dishes. Top with whipped topping.
Rich Chocolate Mousse
8 oz Semisweet chocolate
3 tb Powdered sugar
3 tb Hot strong coffee
3 Egg yolks
8 oz Frozen whipped topping; Thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. spoon into dishes. Top with whipped topping.
Soft Chocolate Mousse
10 oz Extra bittersweet chocolate
4 Eggs, separated
2/3 c Powdered sugar
1/3 c Granulated sugar
1 c Extra heavy cream
1 tb Blackberry brandy or rum
Melt chocolate over simmering water of a water bath. Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer. While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Remove whites, spoon whites on top of yolks but do not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold. Store in refrigerator until ready to use (should be used as soon as possible).
Solid Chocolate Mousse
10 oz Extra bittersweet chocolate
12 oz Extra heavy cream
Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set. To serve, place the two mousses in composition to contrast each other. Garnish with berries and crisp a cookie, if desired