Easy Breezy Chocolate Mousse Recipes

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.

EASY BREEZY CHOCOLATE MOUSSE

Steps:

• Heat 1/3rd of the whipping cream in a heavy bottomed sauce pan but don't let it boil, turn off the heat. Add the chocolate chips and stir until melted, add 1 tsp cinnamon and the grated orange zest und mix well.
• In a large mixing bowl whip the rest of the cream to stiff peaks, pour the chocolate mixture into the whipped cream and and carefully fold in with a spatula, do not stir.
• Pour the mixture in 4 dessert bowls, put the rest of the cinnamon and the cocoa in a tea strainer and sieve over the dishes.
• Put in the fridge and let set for at least 2 hours or over night.
• When ready to serve, garnish with a swirl of orange zest and some fresh mint.