How do you make chocolate mousse?

Answer 1

You can do a pie instead. Buy a graham cracker pie shell and make a chocolate mousse to place in the shell and chill for 4-6 hours. To make the mousse, whip some heavy cream until you have medium stiff peaks. Make a ganache by boiling some half and half in a pot and pour over chocolate chips and whisk well. You need a ratio of 2:1 in favor of chocolate, and I would make about 3 ounces of the ganache, so you would need 1 ounce of 1/2 and 1/2 and 2 ounces of chocolate. Add the ganache to the whipped cream and fold the ganache into it.

Answer 2

300 g (1 1/2 cups) dark chocolate, chopped
2 tablespoons milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve

Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.

Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.

Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.

Serves - 12 Preparation Time - 15 minutes Cooking time - 5 minutes Chilling time - 4 hours

Answer 3

Chocolate Mousse:

This recipe goes with Double Chocolate Bombe

1 cup whipping cream, divided
1 (8-ounce) package semisweet chocolate squares
1/4 cup light corn syrup
1/4 cup butter
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Cook 1/4 cup cream, chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until chocolate melts. Cool.

Beat remaining 3/4 cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Cover and chill at least 30 minutes.

Yield: 2 1/2 cups

Answer 4

8 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup espresso or very strong coffee
2 tablespoons Grand Marnier (optional)
6 tablespoons unsalted butter, softened
2 cups heavy cream, whipped to soft peaks


Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
Boil 3 to 4 minutes.
Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
Gradually add the sugar syrup, beating constantly.
Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
Stir in the melted chocolate.
Beat the egg whites with a rotary or electric beater until stiff and shiny.
As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
Finally, fold in the whipped cream.
Pour into a large serving bowl and refrigerate until serving time.

Answer 5

60 Second Chocolate Mousse
Servings [Reset]
Keys : Mousses Chocolate Desserts
Ingredients :

1cupChocolate chips
1cupHeavy cream
1xEgg
Whipped cream
1tspVanilla

Method :

* 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
Servings [Reset]
Keys : Chocolate Mousses Nuts
Ingredients :

1envUnsweetened Gelatin
Powder
1/4cupCold Water
2xUnsweetened Baking Chocolate
Squares
1xSemisweet Chocolate Square
1/2cupMilk
1/2cupSugar
1ptHeavy Cream
1/4tspAlmond Extract
1/2cupBlanched Almonds -- toasted
& chopped

Method :

* 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.

Answer 6

CHOCOLATE MOUSSE

3 tbsp. powdered sugar
3 tbsp. strong brewed coffee
2 to 3 egg yolks
1 1/4 c. whipping cream

Melt chocolate in a double boiler or in a pan with hot water. Add sugar, coffee and egg yolks, one at a time. Stir until mixture has thickened. Remove from heat. Let cool. Whip cream. Add to slightly cooled chocolate mixture. Spoon mousse into individual serving dishes. Cover. Let cool in refrigerator for 1 hour. Garnish each serving with a spoonful of whipped cream. Good served with: Sherry or other dessert wine.
Any nutritional information is per single serving: Calories: 596. Protein: 5 g. Carbohydrates: 40 g. Sodium: 33 mg. Fat: 50 g. Cholesterol: 211 mg.

Tips: Don't let the water boil when melting the chocolate. It will scorch.

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

WHITE CHOCOLATE MOUSSE

8 ounces imported white chocolate, chopped
1 3/4 cups whipping cream
4 tablespoons light corn syrup
3 ounces semisweet chocolate (or bittersweet), chopped

Stir white chocolate, 1/4 cup cream and 2 tablespoons syrup in saucepan over very low heat until chocolate is melted and smooth.
Pour into a bowl and allow to cool to lukewarm.

Beat 3/4 cup cream with electric mixer to firm peaks.

Fold cream into the white chocolate mixture in 2 batches.

Divide mousse among 4 custard cups.

Cover and refrigerate until firm, about 4 hours.

Can be prepared up to 2 days ahead.

Bring remaining 6 tablespoons cream and remaining 2 tablespoons corn syrup to simmer in heavy saucepan over high heat.

Reduce heat to low, add bittersweet or semi-sweet chocolate and stir until melted and smooth.

Cool to room temperature. Spoon enough sauce over each mousse to cover completely.

Garnish with mint leaves, chocolate leaves, or chocolate curls, if desired. Or serve with berries, such as rasberries or strawberries.

Serve with a dollop of chocolate whipped cream

Answer 7

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 8

whip your own whipping cream and add a good tasting chocolate syrup (add sugar to taste)