Best Death By Chocolate Mousse Recipes

DEATH BY CHOCOLATE MOUSSE

Steps:

• Heat water in the bottom half of a double boiler over medium heat. Place semisweet chocolate in the top half of the double boiler. Allow the chocolate to melt slowly, about 9-10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
• Chill the bowl and balloon whip for mixer. Place the cream in chilled bowl and whisk on high speed until peaks form, about one minute. Set aside.
• Whisk 3 eggs in a large stainless-steel bowl until soft peaks form, about 3 minutes. Add sugar and combine to whisk until stiff peaks form, about 2-3 minutes. Add 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously and thoroughly. Gently fold in egg whites, then add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate until served.

DEATH BY CHOCOLATE: CHOCOLATE MOUSSE

Steps:

• While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed.
• Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
• Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.

VEGAN DEATH BY CHOCOLATE MOUSSE CAKES

Steps:

• Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin.
• In a medium bowl, mix flour, baking powder, sugar and cocoa powder.
• In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.
• Pour the wet ingredients into the dry and mix well.
• In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust. continue until all batter is used up.
• Bake for 10-18 minutes, than let cool.
• Mousse: Melt chocolate chips in microwave,
• In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.
• Put mousse in the crusts, than let chill for 2 or more hours.
• Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.
• Pour over Mousse Cakes.

DEATH BY CHOCOLATE

Steps:

• Make cake according to directions.
• Let cool completely.
• Mix up both boxes of chocolate mousse mix according to directions.
• Crumble cake in small pieces.
• Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer.
• Repeat all again ending up with the Heath Bar pieces on top.

DEATH BY CHOCOLATE: MOCHA MOUSSE

Steps:

• Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
• Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
• Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.