Chocolate Mousse?

Question

I found a recipe a long time ago for Chocolate truffle mousse. I haven't been able to find it again. Anyone have a good easy recipe for this?

Answer 1

Chocolate Truffle Mousse

Yield: Makes 6 servings


Ingredients

1 cup whipping cream, divided
1 egg yolk
2 tablespoons corn syrup
2 tablespoons butter
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 squares (1 ounce each) milk chocolate, coarsely chopped
5 teaspoons powdered sugar
1/2 teaspoon vanilla
Sweetened whipped cream, fresh raspberries and mint leaves (optional)


Preparation


1) Whisk 1/2 cup cream, egg yolk, corn syrup and butter in medium heavy saucepan over medium heat until mixture simmers. Continue whisking while mixture simmers 2 minutes. Remove from heat; add chocolates, stirring until smooth. Cool to room temperature.

2) Beat remaining 1/2 cup cream in medium bowl with electric mixer at high speed until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.

3) Stir whipped cream into chocolate mixture. Pour into medium serving bowl. Chill 4 hours or overnight. Garnish with sweetened whipped cream, fresh raspberries and mint leaves, if desired

Answer 2

Chocolate Mousse Recipe courtesy Alton Brown


1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Answer 3

I make mine from a mix. Foolproof and delicious every time. I apologize to the gourmet chefs out there, I love to cook but, after preparing a meal that deserves a mousse for dessert the last thing I want to do is make one.

Answer 4

I just posted a simple chocolate mousse recipes here: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=17

yesterday and it's really great, hope you have fun!