Silky Simple Chocolate Mousse Recipes

SILKY CHOCOLATE MOUSSE

Steps:

• Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat.
• Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool.
• Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches.
• Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.

SILKY CHOCOLATE MOUSSE

Steps:

• In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
• Fill a saucepan about a third of the way with water, then bring to a simmer.
• Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
• In a small bowl, stir the espresso powder into the rum or water, to dissolve.
• Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
• Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon".
• Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 serving dishes and refrigerate for at least 2 hours.

SILKY SIMPLE CHOCOLATE MOUSSE

Steps:

• Combine in food processor or blender the sugar, cocoa powder, coffee granules, and chocolate chips.
• Add the boiling water and blend until smooth.
• Then add the vanilla and eggs and blend for 15 seconds more.
• Pour into a pretty bowl or individual dishes.
• Chill for at least 3 hours and serve with whipped cream!

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.