Is there a easy way to make chocolate mousse?

Answer 1

Chocolate Mousse
...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone.
8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar
8-10 servings

1. Melt chocolate and water in saucepan.
2. Whisk in the vanilla.
3. Allow to cool.
4. Whip the cream.
5. Add the confectioner's sugar.
6. On low beater, blend in the chocolate.
7. Scoop the Chocolate Mousse into a clear, glass bowl.
8. Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

Answer 2

Easy Chocolate Raspberry Mousse
Yield: 4 Servings

Ingredients

6 oz semisweet chocolate, chopped
- or bit; tersweet
1/3 c fresh raspberries, packed or
- thawed
3/4 c whipping cream
1 icing sugar

Instructions

In top of double boiler over hot (not boiling) water, melt chocolate;
transfer to large bowl and let cool completely. Stirring occasionally.

In food processor, pure raspberries; press through fine mesh sieve to
make about 1/4 cup pure. Stir into cooled chocolate.

In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in
remaining whipped cream.

Lightly grease and line bottom of four 1/2-cup ramekins or custard
cups, or one 2-cup pt mould, with parchment-paper rounds. Spoon in
mousse. Cover and refrigerate for about 2 hours or until firm.

[Mousse can be refrigerated for up to 2 days.]

Turn mousse out onto dessert plates; remove paper and dust lightly
with icing sugar.

For classy presentation, add a few fresh or barely thawed unsweetened
berries and whipped cream mixture with yogurt, or a sauce made from
pured strained raspberries, sweetened if you wish.

Answer 3

Frozen Chocolate Mousse
This three-ingredient chocolate dream takes a mere 15 minutes to put together.

1/2 cup whipping (heavy) cream
1 tablespoon almond-flavored liqueur or Italian syrup
2 tablespoons chocolate-flavor syrup
Cocoa, if desired


1 . Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
2 . Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

Answer 4

EASY (BUT GOOD) CHOCOLATE MOUSSE

1 pkg. (4 oz.) Baker's German sweet chocolate
3 tbsp. water
2 c. thawed Cool Whip
1 tsp. vanilla

Heat chocolate and water in saucepan over low heat, stirring until chocolate is melted and mixture is smooth. Cool and add vanilla. Fold into whipped topping. Spoon into glasses. Chill. Makes about 2 cups or 4 servings.

Answer 5

Super easy version, is mix up chocolate instant pudding, using only 1 3/4 c. milk and a small container of whipped topping. I have made this with all kinds of flavors of puddings

Answer 6

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CHOCOLATE MOUSSE
Many of the fine-quality bittersweet chocolates sold at supermarkets typically contain 50 to 60 percent cocoa solids. If you choose chocolate with a higher percentage, your mousse may be slightly denser.

Active time: 45 min Start to finish: 7 hr (includes chilling)

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer




Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Cooks' notes:
• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).

Makes 8 servings.

Answer 7

Dip the mouse in chocolate and then deep fry him at about 470 degress, oh sorry you said mousse, it works for mars bars.

Answer 8

YES!.. Jello brand has an instant chocolate mousse mix.

It's made very fast and it is GOOD!

You can find it in the box cake mixes in the store.

I don't even MAKE it from scratch anymore.

It tastes like it was made from scatch to me! ME!

Answer 9

You can pick up the mix at a restaurant supply co. Add milk an whip

Answer 10

heavy cream and chocolate syrup, just use an electric mixer