Best Worlds Easiest Chocolate Mousse In A Cookie Bowl Recipes

SEMISWEET CHOCOLATE MOUSSE

Steps:

• In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled. , In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

QUICK AND EASY CHOCOLATE MOUSSE

Steps:

• In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill for 5 minutes. , Fold in whipped cream. Spoon into individual serving dishes. Garnish with additional whipped cream.

CHOCOLATE MOUSSE COOKIES TWO WAYS

Steps:

• TO MAKE THE MOUSSE: In a large metal bowl set over a saucepan filled with 2 inches of simmering water, melt the chocolate and the 2 tablespoons butter. Set the chocolate mixture aside to cool. Using an electric mixer fitted with the paddle attachment, beat the egg yolks until thick and pale, about 5 minutes; stir in the vanilla.
• In a small saucepan, combine the water and sugar and simmer over medium heat until the mixture reaches a soft ball stage, 234°F on a candy thermometer. In a slow, steady stream, add the sugar mixture to the egg yolk mixture, beating on low speed until combined. Increase the speed to medium and beat until thickened and cooled, about 5 minutes.
• Using a large rubber spatula, fold the egg yolk mixture into the chocolate mixture, one-third at a time. Using an electric mixer fitted with the whisk attachment, whip the cream at high speed until soft peaks start to form. (If you continue to beat the cream beyond this point, the mousse will get lumpy.) Gently fold the whipped cream and amaretto, if desired, into the chocolate mixture.
• TO MAKE THE TUILES: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
• In a saucepan set over medium heat, melt the 1/2 cup butter and stir in the 1/2 cup sugar and almonds until combined. Stir in the corn syrup, flour, and salt; remove from the heat and let cool 15 minutes.
• Drop teaspoonfuls of dough at least 2 inches apart onto the prepared baking sheets. Bake until golden, 12 to 15 minutes. Remove from the oven and cool for 2 minutes. Roll the warm cookies into cones. If the cookies get too hard, return to the oven for 1 or 2 minutes. Cool completely and store in airtight containers, with waxed paper between layers.
• TO MAKE THE MERINGUES: Preheat the oven to 300°F. Line 2 baking sheets with parchment paper or silicone liners.
• Using an electric mixer fitted with the whisk attachment, beat the 4 egg whites, cream of tartar, and pinch of salt on high speed until soft peaks form, about 2 minutes. Add the 1 1/4 cups sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Spoon the meringue into a pastry bag fitted with a medium round tip. Pipe 2-inch rounds onto the prepared baking sheets. Bake the meringues for 1 hour. Turn off the oven and leave them inside the closed oven for 1 hour more, or overnight if that is easier.
• TO ASSEMBLE: Spoon the mousse into a pastry bag fitted with a medium star tip. For the tuiles, pipe about 1 tablespoon of mousse into each cone. For the meringue, pipe it on top of each meringue disk.
• The mousse must be made the day it is served. Pipe the mousse into the cookies about 2 hours before serving and keep at room temperature. The tuiles and the meringues can be made up to 1 day in advance and kept in airtight containers. (Be sure to separate the tuiles with waxed paper as they tend to stick together.) If the weather is very humid, it is best make both cookies the day you plan to serve them.