Chocolate Mousse Recipe?

Question

I found a recipe (now I can't find it) that had these ingredients: Heavy Whipped Cream, Baker's Chocolate squares, Vanilla Extract, and Sugar. Now how do I make it? What are the measurements. I have no eggs.....cause I tried looking this up online. So I need a recipe without eggs.

Answer 1

This may not be the recipe you're thinking of, but it's worth a try .
(I looked through to make sure there's no eggs) It's tough to find a chocolate mousse recipe without eggs!
Good Luck!

Here it is...
CHOCOLATE "MOUSSE"
Bookmark or print this recipe only
Hands-on time: 10 minutes
Time to table: 30 minutes
Serves 6

12 ounces chocolate (to my dismay, chocolate contains more sugar than I knew and didn't actually meet my sick neighbor's diet requirement)
16 ounces soft silk tofu
4 tablespoons honey (substituted for maple syrup)
1 teaspoon vanilla

Melt the chocolate. Mix it with the remaining ingredients in the food processor until very smooth. Transfer to serving dishes and let chill for at least 20 minutes.

Answer 2

Chocolate Mousse

Ingredients for 4 People :

- 3.5 ounces (100 g) dark chocolate (70% chocolate)

- 5 ounces (150 ml) heavy (thick) cream

- 1 ounces (25 g) sugar


Break the chocolate into pieces and then melt it, using just enough heat to gently melt the chocolate (see note 1). Stir the chocolate with a wooden spoon as it is melting.

While the chocolate is melting, add the sugar to the cream and then whip the cream until it is foamy.

Once the chocolate is melted, "fold" in the whipped cream.

Spoon the mixture into attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool.

Answer 3

White chocolate mousse Serves 1-2 Preparation time less than 30 mins Cooking time less than 10 mins Ingredients 110g/4oz white chocolate 110ml/4fl oz double cream Method 1. Bring a medium pan of water to the boil. 2. Place a non-metallic bowl over the water. 3. Break the chocolate into the bowl and stir until it melts. 4. Whip the cream. 5. Remove the chocolate from the heat when melted. 6. Gently fold the whipped cream into the chocolate. 7. Transfer the mousse mixture to the freezer and freeze until solid, but not frozen. 8. Remove mousse from freezer, scoop into glasses and serve.

Answer 4

i'm not to sure about the amounts but just using some logic, i'd say a tub of cream whipped up thick with the three tablespoons of icing sugar and two teaspoons of vanilla extract you'll also need to add three tablespoons of rich chocolate powder. crush or shave the chocolate with a potato peeler into flakes and fold the flakes through the cream.

Answer 5

This sounds really strange but when I want a chocolate moose type dessert I just take a tub of Cool Whip and bit in a packet of hot cocoa mix or some chocolate syrup. You have to beat it till it is very stiff but the out come is amazing.

Answer 6

Chocolate Mousse with Orange Crème Anglaise

1 cup whole milk
1 cup heavy cream
1/2 cup sugar, divided
1 vanilla bean, split lengthwise
6 egg yolks
1 tablespoon Grand Marnier
For the chocolate mousse:

4 egg yolks
1/4 cup sugar
4 ounces dark chocolate, melted
1/2 cup heavy cream, whipped to soft peaks
For garnish:

4 ounces chocolate, melted
1 cup sugar
1/4 cup corn syrup
1 cup mixed berries
pre-made raspberry sauce
candied citrus slices
confectioners' sugar for dusting
Prepare the crème anglaise: Place the milk and cream in a saucepan with half of the sugar and the vanilla bean. Warm over medium heat, just until it starts to bubble around the edges. In a bowl, whisk together the remaining sugar and the egg yolks until pale yellow. Whisk 1/4 cup of the hot milk mixture into the egg mixture, then pour back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 6 minutes. Transfer to a bowl, and place it in a larger bowl filled with ice water. Stir occasionally until cool, then fold in the Grand Marnier. For the chocolate mousse: In a metal bowl, combine the egg yolks, sugar and 2 tablespoons of water. Place over a pot of simmering water, and whisk until thick, about 2 to 3 minutes. Place the melted chocolate in a mixing bowl, and fold in the egg yolk mixture and whipped cream. Refrigerate for 2 hours, or freeze.

Prepare the garnish: On a sheet of greased waxed paper, spread melted chocolate into 4 thin, free-form designs (see picture, below). Refrigerate to harden.

Make the spun sugar: In a heavy saucepan, heat 1 cup sugar with the corn syrup and 1/4 cup water. Without stirring, let the mixture boil until it turns an amber color, about 8 minutes. Remove from heat, and place on a cold surface to cool slightly, about 5 minutes. Dip a spoon or fork into the caramel and drizzle it onto a tray lined with waxed paper. Rewarm caramel if it becomes too hard.

To serve: Spoon a serving of mousse onto each plate. Decorate with the chocolate, spun sugar, berries and candied citrus slices. Spoon crème anglaise around the plate and decorate with more berries and raspberry sauce. Dust with confectioners' sugar. Serves 4

Answer 7

http://query.nytimes.com/gst/fullpage.html?sec=health&res=9B07E2DB153BF934A35750C0A964948260

Answer 8

go to allrecipes.com!