Best Molded Chocolate Mousse Recipes

MOLDED CHOCOLATE MOUSSE

Steps:

• Melt chocolate (see Micro Tip). Set aside to cool.
• Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
• Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
• Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
• Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
• With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
• Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
• To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.

MOLDED CHOCOLATE MOUSSE

Steps:

• Use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler).
• Break up the chocolate and add to the butter. Let the chocolate melt in the butter, and add the liqueur and the vanilla.
• (If you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start).
• When melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition.
• Stir until thick, i.e. near boiling point -- do NOT boil -- and then remove from heat.
• Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well.
• Add the rest of the butter bit by bit, whisking inches.
• With clean beaters, beat egg whites until stiff. Add the salt and the superfine sugar, 1 tablespoon at a time.
• Then fold the chocolate mixture very thoroughly into the meringue.
• Pour into a greased mold (no, I don't know how large or which one: choose anything. A bread tin will do just fine).
• Chill overnight.
• Turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.