any good chocolate mousse recipes?

Answer 1

easy recipe i use
Chocolate Mousse

8 (1-ounce) squares semisweet baking chocolate, coarsely chopped
1/2 cup water, divided use
2 tablespoons butter
3 large egg yolks
2 tablespoons granulated sugar
1 1/4 cups heavy cream, whipped
In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.
Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes.
Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Makes 6 to 8 servings.

Answer 2

i have a really good recipe with chocolate mousse in it. it is called death by chocolate.first take a box mix of brownie cook as directed on package,let cool and the poke holes in cooled brownies and pour in a quarter cup of strong coffee or for alcohol lovers use kahlua,set aside for 10 mins or so. meanwhile you can mix two i believe that are 8 ozs packages of chocolate mousse as directed on box set in refrigerator to chill and set,for this recipe you will also need two heath bars crushed real fine and cool whip topping.in a large trifle bowl start by crumbling half of the brownies and placing on bottom of bowl followed by half of the mousse then half heath bars and half of the cool whip continue with layers,brownies,mousse,heath bars,cool whip. on the top you can use chocolate sprinkles or chocolate shavings or whatever you prefer. very rich delicious recipe please try.

Answer 3

Soft Chocolate Mousse and Solid Chocolate Mousse

Soft chocolate mousse:
10 ounces extra bittersweet chocolate
4 eggs, separated
2/3 cup powdered sugar
1/3 cup granulated sugar
1 cup extra heavy cream
1 tablespoon 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 ounces extra bittersweet chocolate
12 ounces 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

Answer 4

go to allrecipes.com!