how do you make chocolate mousse?

Answer 1

Chocolate Mousse

Easy to do and soooo good!

8 ounces semisweet baking chocolate, chopped
1/2 cup water, divided
2 tablespoons butter (no subs)
3 egg yolks
3 tablespoons sugar
1 1/4 cups whipping cream, whipped

4 servings
35 minutes (30 min. prep)



1. Have your cream whipped and chilling in the fridge.
2. Melt chocolate with 1/4 cup water and butter on low, stirring until smooth.
3. Cool for 10 minutes.
4. In heavy saucepan, whisk yolks, sugar and remaining water.
5. Cook and stir on med heat until mixture reaches 160*, about 2 minutes.
6. Remove from heat; whisk in chocolate.
7. Set saucepan in ice and stir until cooled.
8. Fold in whipped cream.
9. Spoon into dessert bowls.
10. Chill.

Answer 2

Dark Chocolate Mousse

1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup plus 1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons shaved chocolate

In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)

Answer 3

Separate the whites and yolks from 10 eggs. In a double boiler melt 10 ounces of semi sweet chocolate. Whip the whites until light and fluffy, reserve, whip the yolks with 10ounces granulated sugar. 1 1/4 cups, until the yolks are pale in color
you can add a drop of vanilla. fold the chocolate into the yolks. If the chocolate is to hot to your hand, its to hot to add to the yolks, so cool the chocolate first. After the chocolate has been folded into the eggs, fold the whites into the chocolate, Place in frig. Whip up 2 cups of heavy cream until it comes to a stiff peak, fold the whipped cream into the mousse, this recipe will yield about a gallon of mousse.

Answer 4

Chocolate Mousse

Easy to do and soooo good!
8 ounces semisweet baking chocolate, chopped
1/2 cup water, divided
2 tablespoons butter (no subs)
3 egg yolks
3 tablespoons sugar
1 1/4 cups whipping cream, whipped

Have your cream whipped and chilling in the fridge.
Melt chocolate with 1/4 cup water and butter on low, stirring until smooth.
Cool for 10 minutes.
In heavy saucepan, whisk yolks, sugar and remaining water.
Cook and stir on med heat until mixture reaches 160*, about 2 minutes.
Remove from heat; whisk in chocolate.
Set saucepan in ice and stir until cooled.
Fold in whipped cream.
Spoon into dessert bowls.
Chill.

Answer 5

Classic Chocolate Mousse
There are a lot of mousse recipes out there. This is the one I prefer. Easy to make and so good. It makes me happy!
Mousse
6 ounces semisweet chocolate, chopped
3/4 cup whipping cream
2 large egg yolks
2 teaspoons brandy (optional)
1/3 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
Cream
1/2 cup chilled whipping cream
2 teaspoons sugar
2 teaspoons brandy (optional)
4 servings

1. For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
2. Remove from heat and add chocolate.
3. Stir until the chocolate has completely melted.
4. Whisk in the egg yolks and brandy.
5. Set aside to cool completely.
6. Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
7. Fold into cooled chocolate mixture.
8. Spoon into wineglasses.
9. Cover with plastic wrap and refrigerate until firm, about 3 hours.
10. For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
11. Top mousse with dollops of cream.

Answer 6

i have the simplest, most delicious recipe. it only requires 3 ingredient and it's absolutely yummmmm and gosh it's easy too

125g good quality dark chocolate, chopped
4 eggs separated
185ml cream, lightly whipped

melt the chocolate in a double boiler only stirring occasionally. once it's melted let it cool slightly. lightly beat the egg yolks and mix them into the chocolate. next gently fold in the lightly whipped cream.

beat the egg whites to a soft peak. fold in one teaspoon of the egg whites into the chocolate with a metal spoon and combine well. then gradually add the rest of the eggs spoon by spoon. the trick is to use a light quick touch.

pour into desired serving dish or individual wine glasses and cover with plastic wrap. they need to be refrigerated for 4 hours, or preferrably overnight. serve with fresh whipped cream and fresh stawberries and chocolate curls.
serves 6.

Answer 7

Easy Chocolate Mousse

1 CAN CONDENSED MILK
1 PACKAGE CHOCOLATE INSTANT PUDDING
1 CUP COLD WATER
1 CARTON COOL WHIP

MIX TOGETHER MILK, PUDDING, AND WATER. CHILL FOR 5 MINUTES. FOLD IN
COOL WHIP. CHILL

Answer 8

There are several really good recipe sites on the internet, perhaps you can find a recipe there. One is Foodnetwork.com the other is Recipezaar.com, you can also use your Yahoo search engine to fine recipes. Good luck!

Answer 9

ez of the ez and fastest too!
get milk or dark choc instant pudding
large cool whip
make pudding..fold in whipped cream.. no white streaks showing....
refridgerate...in lovely glasses..garnish with choco shavings,ground nuts, or confection sug..add fresh berry as garnish..vola!

Answer 10

I just got a really easy recipe for this at allrecipes.com