How do u make chocolate mousse?

Answer 1

MARVELOUS CHOCOLATE MOUSSE

300 g (1 1/2 cups) dark chocolate, chopped
2 tablespoons milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) thickened cream
Fresh berries (optional) to serve

Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.

Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.

Spoon into 12 x 1/2 cup capacity dishes and chill for 4 hours, until set. Serve with fresh berries if desired.

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.)

Serves 5-8, depending on the size of the servings.

the link below has many different styles have fun and when u make it will u send me some :) lol

Answer 3

Chocolate Mousse Recipe
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.)

Serves 5-8, depending on the size of the servings.

Answer 4

I'd use Julia Child's chocolate mousse recipe which you should be able to find at your local bookstore. A chocolate mousse is made of egg-whites, chocolate, whipped cream, and coffee. There are some other ingredients but not very much of them. This is a very fancy recipie and its a little tricky to make but its not to hard.

Answer 5

INGREDIENTS:
1 (3.9 ounce) package instant
chocolate pudding mix
1 1/2 cups milk 1 (16 ounce) container frozen
whipped topping, thawed

DIRECTIONS:
1. Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
2. Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Answer 6

Chocolate Mousse Recipe

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.)

Serves 5-8, depending on the size of the servings.

------------- Easy Chocolate Mousse

INGREDIENTS

* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 1/2 cups milk
* 1 (16 ounce) container frozen whipped topping, thawed

DIRECTIONS

1. Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
2. Fold in the whipped topping until blended. Refrigerate until chilled and serve.

--------------- Chocolate Mousse I

INGREDIENTS

* 6 ounces bittersweet chocolate, chopped
* 6 eggs, separated
* 6 teaspoons rum

DIRECTIONS

1. Melt the chocolate slowly, over, not in, simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer. Beat in alcohol, if desired. In a separate bowl, beat egg whites to a stiff peak. Stir a large spoonful of egg whites into chocolate mixture to loosen. Then gently fold remaining egg whites into chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator.

---------- The Best Ever Chocolate Mousse Recipe Ever

INGREDIENTS

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

DIRECTIONS

1. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
2. 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.

--------- Polly Welby's Excellent Chocolate Mousse

INGREDIENTS

* 8 ounces bittersweet chocolate
* 10 fluid ounces heavy cream

DIRECTIONS

1. Chop chocolate and place in top of a double boiler, or in a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Allow to cool slightly.
2. Whip cream in large bowl with electric mixer until soft peaks barely form.
3. Fold chocolate into cream and spoon into serving dishes. Chill 30 minutes in refrigerator, until set.

Answer 7

There are many ways but basically you mix melted chocolate and beaten egg whites. I like mine with added melted marshmallows. I'll dig out the recipe tomorrow and pop it in.

Answer 8

First you take a really big moose.................LOL