Does anyone know a good chocolate mousse recipe?

Question

Need a good one for tomorrow's lunch at work....

Answer 1

Chocolate Silk Mousse in Crispy Shells

1 package (5 ounces) 9-inch crepes (10 crepes)
4 ounces cream cheese, softened
2 tablespoons powdered sugar
¼ teaspoon Pantry Double Strength Vanilla
½ cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped
topping, thawed, divided
Toppings such as strawberry ice cream
topping, sliced strawberries and finely
grated chocolate (optional)


1.Preheat oven to 325ºF. Arrange five 4-inch balls of aluminum foil on Large Round Stone. Fold each crepe into eighths and cut outside edge using Kitchen Shears to form a heart shape. Unfold crepes and drape over foil.
Bake 4-5 minutes or until crepes are golden brown. Remove from oven. Repeat with remaining crepes; cool completely.

2.In large bowl, combine cream cheese, powdered sugar and vanilla; whisk until smooth. Place chocolate in Small Micro-Cooker®; microwave, uncovered, on HIGH 40-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval. Cool slightly; stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.

3.Attach open star tip to Easy Accent® Decorator; fill with mousse. If desired, spoon about 2 tablespoons ice cream topping onto each plate. Place one shell onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chocolate over dessert. If desired, slice strawberries using Egg Slicer Plus®. Fan out strawberry slices and place into top of mousse.
Yield: 10 servings
Cook’s Tip: Pre-made crepes can be found in the produce section of most grocery stores, usually near the berries.

Answer 2

4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar

(Optional) Raspberries and extra whipped cream


1 Whip the cream to soft peaks, then refrigerate.

2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Answer 3

This is utterly delicious and yet very simple. You can substitute the liqueur for coffee essence if you prefer:

http://www.gourmet-food-revolution.com/chocolate-mousse-recipe.html

Enjoy!

Answer 4

http://www.cooking.com/recipes/researre.asp?Keywords=chocolate+mousse

Answer 5

epicurious.com

Answer 6

allrecipe.com