Heavens Chocolate Mousse Recipes

OREO CHOCOLATE MOUSSE (HEAVEN)

Steps:

• Melt butter.
• Mix Oreo cookie crumbs with melted butter in small bowl.
• In another bowl, whip cream until stiff. Keep chilled.
• In another bowl, whip egg whites until stiff, adding sugar gradually.
• Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
• Add whipped cream into mixture gradually, until completely mixed.
• In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
• You can dust the top with extra cookie crumbs or add shaved chocolate.
• Refrigerate until ready to serve. I find it is even better the second day.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• Beat 4 eggs with 120 gr sugar until it starts turning white (= ruban)over a hot water bath.
• Take off the heat and beat until it's cold in a cold water bath.
• Melt the chocolate and carefully mix with the ruban.
• Beat the egg whites until they are half stiff and add the other 120 gr sugar, beat until it's stiff.
• Beat the cream until it's stiff.
• Carefully add the cream and the egg whites to the chocolate mixture.
• Pour into small bowls and refrigerate for at least 2 hours.
• Enjoy!

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.)

HEAVENS CHOCOLATE MOUSSE

Steps:

• In a microwave or a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted.
• Cool for 10 minutes.
• In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
• Cook and stir over low heat until mixture reaches 160°F, about 1-2 minutes.
• Remove from the heat; whisk in chocolate mixture.
• Set saucepan in ice and stir until cooled, about 5-10 minutes.
• Fold in whipped cream.
• Spoon into dessert dishes.
• Refrigerate for 4 hours or overnight.

HEAVENLY CHOCOLATE MOUSSE

Steps:

• 1. Melt chocolate with 1/4 cup heavy cream in a pan. Then put into a larger-sized bowl. Set aside.
• 2. Whisk together yolks, sugar, and salt in another bowl. Set aside.
• 3. Warm 3/4 cup of heavy cream in heavy pan until bubbles just start to form around edges.
• 4. Temper egg yolks mixture into warm cream by slowly pouring the cream into egg yolks, gently stirring. Then pour the eggs & cream mixture back into the pan.
• 5. Return mixture to medium heat and stir continuously until custard just thickens to a slight boil & a wooden spoon dragged through the custard leaves a trail that stays in place.
• 6. Pour into the chocolate and whisk together until smooth. Let chocolate mixture cool to room temperature.
• 7. Whip the 2 cups of heavy cream & powdered sugar with a mixer until stiff peaks form.
• 8. Gently fold the whipped cream into the chocolate mixture in 3 additions. Mix gently to a uniform consistency.
• 9. Spoon into dessert dishes (or a pie shell). Chill until ready to serve.