simple mousse recipe?

Question

does anyone know a simple,easy to make mousse recipe,any flavour,thank you.

Answer 1

Fruit Mousse

Gelatin --- 3/4oz.
Water ---6 oz.
Fruit puree --- 12 oz.
Heavy Cream --- 1qt.
Egg White ---9oz.
Sugar ---4oz.
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Total amount --- 3lb.- 9 3/4oz.

Method.

1-Bloom and melt gelatin in water.
2-Liaison gelatin into the fruit puree.
3-Under-whip the heavy cream
4-Combine egg whites and sugar to make a stiff peak Swiss meringue.
5-Fold the puree into the meringue.
6-Fold in the under-whipped cream.
7-Deposit immediatly into molds.


Easy Chocolate Mousse-

1 qt. Heavy whipping cream.
1 bag Chocolate chips.
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Method.

1- Melt chocolate chips into a double pot cooker. ( 1in. water in bottom half. put other half on top, heat on medium or low.)
2- Take beater and whip heavy cream until it becomes a soft fluffy mousse.
3- Fold melted chocolate into mousse.

Answer 2

Chocolate Mousse

1 (14 oz. can) sweetened condensed milk
2 (1 oz. ) squares unsweetened chocolate, melted
½ cup cold water
1 (4 serving size) box instant chocolate pudding mix
1 cup whipping cream, stiffly whipped

Prepare and bake two 9” chocolate cake layers according to package directions on cake mix box.

In a large bowl, beat sweetened condensed milk and melted chocolate until well blended. Gradually beat in water and pudding mix until smooth. Fold in whipped cream. Chill at least 1 hour.

This can be served as-is for dessert, used to frost cakes, or layered in trifles.

--Eagle brand site

Answer 3

Raspberry White Chocolate Mousse
8 servings

5 oz package frozen raspberries, thawed
1 tablespoon white sugar
1 tablespoon orange liqueur
3/4 cup and 2 tablespoons heavy whipping cream
3 ounces white chocolate, chopped
1/2 drop red food coloring

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Strawberry Chocolate Mousse Cake

1 1/2 cup crushed - Oreo Cookies or chocolate graham crackers
4 1/2 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups heavy whipping cream
1 tablespoon white sugar

In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.

In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Add chocolate chips and stir until smooth. Cool to room temperature.

While chocolate cools, in a large mixer bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.