how to make chocolate mousse quickly????

Answer 1

Serves one to six people
4 oz
(125 g) semisweet chocolate

2 oz
(60 g) bittersweet chocolate

2 cups
(500 ml) heavy cream, well chilled. Whipping cream will do nicely.

1 tsp
(5 ml) almond extract (optional)


1
Melt the chocolate together in the top of a double boiler. Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot. Let the chocolate cool for five minutes.
2
While the chocolate cools, whip the cream and almond extract together until very stiff.
3
Gently fold the cooled chocolate into the whipped cream. There will be many flecks of chocolate in the mixture.
4
If you're not going to eat it all yourself, spoon into six large wine glasses. Chill one hour.
If you're careful, you can also melt the chocolate in a microwave oven, in its wrapper. If you try this, be especially mindful of the semisweet chocolate, as the sugar therein caramelizes very quickly, leading to an awful mess (and ruined chocolate)

Answer 2

Chocolate Espresso Mousse

Ingredients
3 1/2 tablespoons strong espresso, freshly brewed
5 oz bittersweet chocolate
3 tablespoons granulated sugar
4 egg whites
3 egg yolks

Method
Brew the espresso – make it strong!

Melt the chocolate in the top of a double boiler or in a large stainless steel mixing bowl [or any heatproof mixing bowl] over simmering water until the temperature of the chocolate is that of a warm bath, but nowhere near boiling.

In a clean, dry mixing bowl [a copper one if you have it], whip the egg whites until frothy. Add the 3 tablespoons granulated sugar and beat until they hold a soft peak – but not until it forms a hard peak.

Tip: A softer consistency folds easier and rises better, so don’t over beat.

As soon as you’ve finished the whites, beat the yolks into the melted chocolate. Continue to stir while adding the hot espresso.

Immediately fold the beaten whites into the chocolate, gently but thoroughly, a good dozen and a half strokes should do it.

Pour the mixture into a bowl or into individual ramekins, wine glasses or small bowls. Cover and refrigerate 1 hour.

Answer 3

This is a very good and easy one.

1 1/3 cups heavy cream
1/2 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Imitation Rum Extract

1. Beat all ingredients in large bowl with electric mixer on medium speed mixture mounds softly.
2. Spoon into dessert dishes. Chill about 2 hours and serve.

Answer 4

Take a box of instant chocolate pudding (serving size is unimportant). Make it up according to the package directions.

After it is partially set add a small bowl of a whipped topping (such as Cool Whip). Stir it together and refrigerate it until it is set again and then serve.

Answer 5

This is a favorite recipe of mine - very quick and very easy!
http://www.gourmet-food-revolution.com/chocolate-mousse-recipe.html

Answer 6

the one that comes from a box.