Chocolate Mousse?

Question

Can anyone tell me a quick recipe for chocolate mousse? I prefer a recipe using chocolate chips.

Answer 1

Lover's Chocolate Mousse



Serving Size : 4

1 cup semisweet chocolate chips
2 large eggs
2 teaspoons brandy
3/4 cup 2% lowfat milk, heated to just below boiling point (microwave about 45 secs on high)

Place the chocolate chips, eggs and brandy in blender; blend 30 seconds at high speed. With blender running, add hot milk, continue blending another 30 seconds. (If you really want to, fold in 1/2 cup whipping cream, whipped - but it really isn't necessary) Pour into dessert dishes, refrigerate at least 4 hours or overnight. Or, pour into lightly sprayed fancy tart tins and freeze, let stand at room temperature about 30 minutes before serving.

You can replace the brandy with 1 teaspoon vanilla if you wish, or substitute 2 teaspoon of a coffee, orange or mint liqueur to subtly enhance the chocolate flavor.

Answer 2

That first recipe sounds like a disaster waiting to happen. You need to temper those eggs before you just pour boiling milk on them- you'll end up ith chunks of scrambled egg in your mousse. Try using that recipe, but beat the eggs and the sugar in a metal bowl with a mixer first, then add a little of the boiling milk at a time, beating well with each addition. Do it until all the milk is in there and has begun to cook the eggs, then add the chocolate chips and place the whole thing over a pot of simmering water- beat constantly for about 5-10 minutes until the chocolate is melted and the eggs have thickened up. Then you can let it cool, toss it in a blender with the brandy.

Answer 3

Light and delicious chocolate mousse

Serves 4
100 grams of dark chocolate
A teaspoon of butter
4 eggs
Pinch of salt
Optional: 1 table spoon of Tia Maria, rum, brandy or other liquor if you like.

If you use chocolate in a bar, break it into pieces and put it in a bowl, add the butter (and the liquor) and melt “au bain marie”*) or simply in the microwave**)
Split the eggs and put the egg yokes into the chocolate mixture, stir until smooth. Put the whites in a big bowl, add a pinch of salt and beat them until you get a firm mousse. Add the chocolate mixture and mix carefully with a wooden spoon until the colour is uniform (it is almost like you “fold” the chocolate mixture around the egg white mousse). Pour into cups and put in the fridge for about 2 hours. Original French recipe, delicious and light.

*) Au bain Marie means “in Mary’s bath”: fill a pan with water which you bring to boil. Place on top of the pan the bowl with chocolate, butter, liquor. Make sure the bowl touches the water but not the bottom of the pan and stir until chocolate and butter is melted and smooth
**) 5 minutes on very low “defrost” wattage, stir until smooth

Answer 4

CHOCOLATE MOUSSE

Place in a blender:

2 cups chocolate pieces
1/2 cup sugar
3 eggs
3 tablespoons brandy
1 cup boiling milk

Blend until smooth, about 30 seconds. Pour into 8 dessert dishes and chill until ready to serve, at least 1 hour. And if you like, top with whipped cream, fruit, coconuts, nuts, etc.

Answer 5

my way for chocolate mousse is
2 boxes of pudding mix, follow directions, let set up about 5-10 minutes, large bowl of thawed coolwhip, combine both in a large bowl and whip with electric mixer until well blended, put desired amount in prefered desert dishes, garnish with a dollop of whipped topping, a few cocholate chips, and voila!!
in les than 20 minutes you have an elegant dessert that tastes like you slaved for hours.

Answer 6

go to allrecipes.com!