Your Favorite Kind Of Chocolate Chocolate Mousse Recipes

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

PAT'S FAVORITE CHOCOLATE MOUSSE

Steps:

• Melt the chocolate by adding to a bowl placed over simmering water and stirring until melted and smooth. Remove from the heat.
• Whisk together the egg yolks, 4 tablespoons sugar, 3/4 cup heavy cream and a pinch of salt in a medium 2-quart curved bottom saucepan. Place over medium heat and stir constantly until the mixture is thick, about 3 minutes. Whisk in the chocolate and vanilla. Strain the mixture into a large bowl using a fine mesh sieve and place in the refrigerator until chilled, at least 30 minutes.
• Beat the remaining 1 cup heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Gently fold the whipped cream into the chilled chocolate. Divide the mousse evenly among 4 individual serving dishes and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate.

FAVORITE CHOCOLATE MOUSSE RECIPE

Steps:

• Sprinkle gelatine over milk in medium saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Add chopped chocolate; continue cooking until chocolate is completely melted and mixture is well blended, stirring constantly. Blend in vanilla.
• Place saucepan in large bowl of ice water. Stir chocolate mixture 3 min. or until slightly thickened. Pour into large bowl. Gently stir in whipped topping. Spoon evenly into 12 dessert glasses.
• Refrigerate 4 hours or until chilled. Store leftovers in refrigerator.

YOUR FAVORITE KIND OF CHOCOLATE, CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in a glass bowl in the microwave. (In my microwave, I heat for 1 minute on high, then stir the chocolate. If it is mostly melted, I let it sit during the next step and it will finish melting on its own. If it seems like it needs some helping along, I heat for 30 more seconds at a time until it is about 2/3 melted. Then I let it sit and finish melting during this next step.).
• Whisk together the egg yolks, sugar, and 3/4 cup of the cream in a medium sized pot, on the stove.
• Cook, whisking constantly, at medium-low heat for 4 or 5 minutes, just until the mixture begins to thicken, but before it starts to simmer. Do not let it boil! The mixture will thicken all at once, so be ready to remove it from the heat immediately.
• Whisk the melted chocolate and the vanilla into the custard.
• Strain into a bowl. (This will remove the tough little lumps from the bits of egg white that clung to the yolks after you separated them.) Chill until cooled.
• When the mixture is cooled, whip the rest of the cream (1 1/2 cups) until stiff peaks form.
• Stir 1/3 of the whipped cream into the chocolate custard mixture.
• Fold the chocolate back into the remainder of the whipped cream.
• Dish up in individual portions and chill at least 30 minutes, or up to 3 days.