Chocolate Chip Mousse Recipes

CHOCOLATE CHIP MOUSSE

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool for 20 minutes. , Meanwhile, in a small bowl, beat cream cheese and vanilla until smooth; beat in melted chocolate. Fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

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.

CHOCOLATE CHIP MOUSSE

Steps:

• In a double boiler or metal bowl over simmering water, gently melt the chocolate chips and butter.
• Whisk in the egg yolks and cook 2 minutes.
• Pour the chocolate mixture into a large bowl and allow to cool.
• Meanwhile, whip the cream. If you are using vanilla extract, add it to the cream while whipping. Set aside.
• Whip the egg whites, adding the sugar 1 tbsp at a time. Allow the sugar to dissolved between spoonfuls. Beat until stiff peaks form.
• Fold the whipped cream and egg whites into the cooled chocolate mixture. Spoon mousse into dishes and chill 2 hours.
• Serve cold with extra whipped cream on top, if desired.

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.)

CHOCOLATE MOUSSE II

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.

CHOCOLATE COOKIE MOUSSE

Steps:

• Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature. , Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.