Chocolate Truffle Mousse Bars Recipes

CHOCOLATE TRUFFLE MOUSSE

Steps:

• Place the chocolate, corn syrup and butter in a saucepan and cook over low heat, stirring until chocolate is melted and mixture is smooth. In a medium bowl, whisk together the egg yolks and 1/4 cup of the heavy cream. Carefully add 1/2 cup of the chocolate mixture into the yolks while whisking until combined. While whisking, pour the yolk mixture back into the saucepan and cook, while whisking, until the mixture reaches 160 degrees. Let cool to room temperature. Beat the 3/4 cup of cream with powdered sugar and vanilla until soft peaks form. Fold 1/2 cup o the whipped cream into the chocolate mixture to lighten, then add the rest of the cream and fold gently until incorporated. Divide among serving dishes. Will make four 1/3 cup servings.

CHOCOLATE TRUFFLE MOUSSE BARS

Steps:

• Heat oven to 325°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into prepared pan.
• Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 oz. chocolate as directed on package; cool.
• Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate; drizzle over bars.

CHOCOLATE MOUSSE TRUFFLES

Steps:

• Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated.

CHOCOLATE MOUSSE TRUFFLES

Steps:

• Place cream and butter in saucepan and bring to rolling boil. Remove from heat and let cool.
• Melt chocolate in double boiler.
• Stir melted chocolate into cream. Mix with beater until smooth.
• Add vanilla and mix again until smooth.
• Refrigerate until mixture is solid enough to scoop, at least 4 hours.
• Scoop out small balls and roll in cocoa powder.
• Place in candy cups to serve.
• Keep refrigerated.

DECADENT CHOCOLATE MOUSSE BARS

Steps:

• To make crust:.
• Line a 9 x 13" cake pan with parchment paper.
• Melt milk chocolate in a double boiler.
• Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
• Spread mixture evenly into prepared pan and cool in refrigerator.
• To make Mousse:.
• Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
• Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
• Continue mixing and add egg yolks, one at a time, beating well after each addition.
• Fold in heavy cream that has been beaten to firm peak.
• Mix well to incorporate, leaving no white streaks in the chocolate.
• Spread mousse over crust.
• Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
• Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
• If bars are soft, place rack in freezer until ganache is ready.
• To make ganache:.
• Melt chocolate in double boiler.
• Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
• Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
• Strain mixture to remove any pieces of unmelted chocolate.
• Let cool for about 1 hour.
• Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
• The bars should be stored in the refrigerator.