Any recipies for chocolate mousse?

Question

Especially ones with marshmallows!

Answer 1

* 9 ounces bittersweet chocolate, chopped
* 3/4 cup miniature marshmallows
* 4 eggs, separated
* 1/2 pint heavy cream
* 1 dash peppermint extract

In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside. Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.

Answer 2

(1-ounce) squares semisweet baking chocolate, coarsely chopped
1/2 cup water, divided use
2 tablespoons butter
3 large egg yolks
2 tablespoons granulated sugar
1 1/4 cups heavy cream, whipped
In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.
Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes.
Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Makes 6 to 8 servings.

Answer 3

Ingredients
200g bitter dark chocolate

6 eggs

2 tbsp strong black coffee

1 tbsp cognac (or Armagnac, rum or whisky)

3 tbsp caster sugar

Method
Serves 4

Break or chop the chocolate into small pieces. Set a heatproof bowl snugly over a pot of simmering water. Remove the pan from the heat and add the chocolate. Stir occasionally with a wooden spoon while the chocolate melts, then allow the chocolate to cool for 10 minutes.

Separate the eggs, placing yolks in one large bowl, and whites in another. Beat the egg yolks until well mixed. Add the coffee and cognac, mixing well. Scrape the melted chocolate into the egg yolks, beating well.

Whisk the egg whites until stiff and softly peaky, but not dry. Sprinkle the sugar on top and beat well until glossy. Add a large spoonful of egg whites to the chocolate mixture and mix well, then gently fold in the remaining egg whites.

Pour the mixture into a serving bowl, and chill for two or three hours until set.

Chocolate Mousse

200 gr dark chocolate

100 gr milk chocolate

1 egg yolk

4 egg whites

1 dl milk

3 dl cream

Melt the chocolate au bain Marie together with the egg yolk and the milk. Once all the chocolate has melted, put it in a bowl and let it cool down for about 5 min. Whip the cream and when the chocolate is almost cold slowly mix it together. Whip the 4 white

eggs to be like snow and VERY slowly and by small portions mix it with the chocolate. Put the bowl with the chocolate in a very cold refrigerator. It must stay there for about 6-8 hours, and try to NOT open the door of the refrigerator. Take out of the refrigerator and only when you are going to serve it.

Up


Espresso Chocolate Mousse

6 ounces of semisweet chocolate
1/3 cup of espresso or 1/2 teaspoon instant coffee
1/3 cup of boiling water
4 large eggs (separated)
3 tablespoons of sgr.

Put the choc. & espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until choc. is finely chopped. With the machine running, pour boiling water in through the top, & continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process till well mixed.
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar & continue beating until stiff. Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.

Up


Orange Chocolate mousse

semi-sweet chocolate 8 ounces
milk 1/3 cup
sugar 2Tbl
salt pinch
vegetable oil 2Tbl
Curacao or OJ 1Tbl
vanilla 1Tbl
heavy cream 1 1/2cups

Finely chop the chocolate in a food processor, set aside. Put milk, sugar, & salt in pot, heat till sugar dissolves. Add chocolate and stir gently let chocolate melt. Add vegetable oil and stir in gently (don't want to make bubbles). Add Curacao/OJ and vanilla again, gently stir in. Set aside to cool a bit while you whip the cream. Gently fold together.

You must be a serious chocaholic to eat these!

Answer 4

Check out Gordon Ramsay's four minute mousse on channel4.co.uk - easy to make and yum!

Answer 5

This is my favorite.......and so easy:
http://www.gourmet-food-revolution.com/chocolate-mousse-recipe.html

Answer 6

take one moose, remove antlers,
skin it (cure skin, make nice coat)
fillet moose particularly the haunches and puree in blender for 3 mins add chocolate puree for further 2 mins and decant into individual oven dishes put in oven on gas4 for 20 mins remove and add marshmellow, leave mallows to melt for 10 min then serve

perfect chocolate moose

Answer 7

Try this website, allreceipes.com