Best Wow That Was Easy Chocolate Mousse Recipes

EASY CHOCOLATE MOUSSE RECIPE

Steps:

• Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl, and microwave in short, 30-second bursts, stirring after each interval, until the mixture is melted and smooth (this can also be done over a double boiler).
• Fold in the whipped cream and vanilla extract.
• Divide the mixture evenly between 6 dessert glasses, cover, and chill in the refrigerator until set (about 1 hour).
• Top with sweetened whipped cream and sprinkle with cocoa powder (optional).

3-INGREDIENT CHOCOLATE MOUSSE

Steps:

• In a chilled mixing bowl, begin whipping cream. Whip until frothy and slightly thicken.
• Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.
• Add almond extract if desired. Whip until stiff peaks form.
• Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.
• Enjoy immediately or refrigerate until ready to serve.

EASY CHOCOLATE MOUSSE

Steps:

• Beat the egg yolks and granulated sugar in a medium bowl with an electric mixer on medium-high heat speed until thick and bright yellow.
• Heat 1 cup cream in a medium saucepan until just at a simmer, then slowly whisk about half of the hot cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream, then transfer the mixture back to the saucepan and cook, stirring, until thickened, about 5 minutes (do not boil).
• Add the semisweet chocolate to a bowl and slowly pour the egg-sugar-cream mixture over it. Stir until the chocolate is smooth and melted, then add the vanilla and salt. Cover with plastic wrap and refrigerate until cold, about 2 hours.
• Beat the the confectioners' sugar with the remaining 1 1/2 cups cream in a bowl with an electric mixer on medium-high speed until it just holds stiff peaks. Reserve 1/2 cup for garnish. Gently but thoroughly fold the remaining whipped cream into the chocolate mixture. Spoon the mousse into a piping bag, then pipe the mousse into 6 teacups. Dollop the reserved whipped cream on top and refrigerate until set, about 1 hour. Sprinkle with chopped chocolate covered almonds and serve.

WOW THAT WAS EASY CHOCOLATE MOUSSE!

Steps:

• Combine the milk, sugar, and espresso powder in a small sauce pan.
• Heat until the milk is hot but do not to a boiling.
• Place the chocolate in a blender and pour in the hot milk and blend for 10 seconds.
• Add the egg whites and blend for 1 minute.
• Pour into 4 small serving dishes and chill for at least 3 hours before serving.

EASY CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).
• Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn't cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.