Solid Chocolate Mousse

Solid Chocolate Mousse

Ingredients:

• 10 oz Extra bittersweet chocolate
• 12 oz Extra heavy cream

Instructions:

Melt chocolate hot, over double broiler (do not burn chocolate), heat
until it is warm to the touch. Whip cream until very soft peaks form
(lines show in slightly whipped cream). Very, very quickly add
chocolate to cream and fold in, mixture may look broken but keep
folding until everything is smooth, but do not overmix. Place in bowl,
cover and refrigerate until set. To serve, place the two mousses in
composition to contrast each other. Garnish with berries and crisp a
cookie, if desired

Soft Chocolate Mousse

Soft Chocolate Mousse

Ingredients:

• 10 oz Extra bittersweet chocolate
• 4 Eggs, separated
• 2/3 c Powdered sugar
• 1/3 c Granulated sugar
• 1 c Extra heavy cream
• 1 tb Blackberry brandy or rum

Instructions:

Melt chocolate over simmering water of a water bath. Whip egg yolks
with 1/3 cup powdered sugar until pale and airy, place whipped yolks
in medium sized bowl. Add warm melted chocolate and fold until just
mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated
sugar and 1/4 cup water in small pot, bring to a boil, cook to 230
degrees on a candy thermometer. While sugar is boiling slowly whip
whites to soft peak. When sugar is ready, slowly pour into whites while
beating at a medium speed in a steady stream. Continue to whip until
stiff peaks form. Remove whites, spoon whites on top of yolks but do
not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff
peak, now fold in whites until just mixed. Add cream and fold until
incorporated, do not over fold. Store in refrigerator until ready to use
(should be used as soon as possible).

Rich Chocolate Mousse

Rich Chocolate Mousse

Ingredients:

8 oz Semisweet chocolate 3 tb Powdered sugar 3 tb Hot strong coffee 3 Egg yolks 8 oz Frozen whipped topping; Thawed, divided

Instructions:

In a double boiler over simmering water, melt chocolate. Remove top
pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring
until smooth. Place top pan over boiling water; cook and stir for 3-4
minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups
whipped topping. spoon into dishes. Top with whipped topping.

Peachy Chocolate Mousse Parfaits

Peachy Chocolate Mousse Parfaits

Ingredients:

• 1 pk (1.3 oz. envelope) dry whipped topping mix
• 1/2 c Cold low-fat milk
• 1 ts Vanilla extract
• 1/4 c Sugar or equivalent in sugar substitute
• 1/4 c Cocoa
• 10 tb Chopped peaches
• 5 tb Vanilla wafer crumbs

Instructions:

In a small mixer bowl, combine whipped topping mix, milk and vanilla;
beat until stiff.
Stir together sugar (or sugar substitute) and cocoa; gradually add to
whipped topping, beating until smooth. Spoon mousse into 1/3 cup
measure; place half of this amount into bottom of parfait glass or wine
glass.
Layer 2 tablespoons peaches, then 1 tablespoon vanilla wafer crumbs
over mousse. Top with remaining mousse. Repeat procedure in four
glasses. Cover; refrigerate until serving time. Makes 5 servings.

Orange Chocolate Mousse

Orange Chocolate Mousse

Ingredients:

• 1/2 c Brown rice syrup
• 2 ts Vanilla
• 1 lb Firm tofu, cut into chunks
• 1/4 c Unsweetened cocoa powder
• 1/2 ts Grated orange zest

Instructions:

Water as needed Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed. Pour into serving dishes & chill.

Old Fashioned Chocolate Mousse

Old Fashioned Chocolate Mousse

Ingredients:

• 4 oz Good quality bittersweet chocolate
• 5 lg Eggs -- separated
• 2 ts Instant espresso dissolved in 1 teaspoon Or two of boiling water
  so It makes a Paste -- cooled
• Slivered toasted almonds
• Whipped cream – optional

Instructions:

Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and
stir (take care not to scramble). Add the coffee paste and let cool to
room temperature. Beat the egg whites until stiff and fold into cooled
chocolate mixture.
Refrigerate in a big bowl or in individual wine glasses. Serve garnish
with slivered toasted almonds and whipped cream piped through a
pastry bag.

Mousse au Chocolate

Mousse au Chocolate

Ingredients:

• 400 ml Heavy cream
• 2 Egg yolks
• 2 Egg whites
• 125 g Whole milk chocolate
• 125 g Bitter chocolate
• 1 tb Sugar

Instructions:

Beat the eggwhites until stiff. Stir the sugar under the egg yolks and
beat until they are creamy. Whip the heavy cream until stiff. Melt
carefully both kinds of chocolate, the chocolate shouldn't be warmer
than 20 C. Stir carefully the melted chocolate under the whipped
cream. Add the egg yolks, stir the eggwhites spoon by spoon under
the cream. Put the Mousse au Chocolat for at least two hours in the
refrigerator.

Mint White Chocolate Mousse

Mint White Chocolate Mousse

Ingredients:

• 4 oz Chocolate, white
• 3 tb Creme de menthe, green
• 1 c Cream, heavy
• 2 Egg whites (at room temperature)

Instructions:

Melt the white chocolate in a double boiler. When melted, stir in the
creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream.
Let cool.
Beat the egg whites until stiff, but not dry. Fold the chocolate-cremecream
mixture into the beaten egg whites. The more carefully you
fold, the lighter will be the mousse.
Whip the remaining cream, until soft peaks form. Fold the egg whiteschocolate
mixture into the whipped cream. Again, the more air you
preserve, the lighter the mousse. Spoon carefully into small bowls or
cups and chill for about two hours.

Coffee Liqueur Chocolate Mousse

Coffee Liqueur Chocolate Mousse

Ingredients:

• 1/4 c Sugar
• 4 oz Semi-sweet chocolate chips
• 2 Egg whites, beaten stiff
• 1/4 c Coffee liqueur
• 3 tb Cream
• 1 c Whipped cream, beaten

Instructions:

In saucepan over very low heat, mix coffee liqueur and sugar; stirring
until dissolved. Remove from heat. In top of double boiler, melt
chocolate with cream, cool 20 minutes. Stir chocolate into coffee
liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill
3 hours before serving.

Chocolate Orange Mousse

Chocolate Orange Mousse

Ingredients:

• 8 oz Plain Chocolate, broken into cubes
• Juice and Grated Rind of 1 orange
• 1/2 oz Butter
• 1 tb Orange-Flavoured Liquer
• 4 lg Eggs, Separated
• 1/2 pt Double Cream, whipped
• 2 oz Plain Chocolate, Grated

Instructions:

Place chocolate in a heatproof bowl over a pan of simmering water.
Add juice of orange and stir occasionally until chocolate has melted.
Remove from heat and stir in butter, orange liquer and egg yolks.
Whisk egg whites until they form stiff peaks and gently fold into the
chocolate mixture. Pour into a glass serving bowl. Chill for at least two
hours until set.

Spoon whipped double cream into a piping bag fitted with a star
nozzle. Pipe around top of mousse and arrange orange rind and grated
chocolate alternately around the cream to decorate.

Chocolate Mousse W/strawberries

Chocolate Mousse W/strawberries

Ingredients:

• 1 pk Pudding mix, instant choc. fudge, sugar-free
• 1 c Milk, skim; cold
• 1 3/4 c Whipped topping, light
• Strawberries, fresh; whole

Instructions:

In a mixing bowl, beat pudding and milk until blended, about 2
minutes. Fold in whipped topping. Serve with strawberries for dipping.
Can also be served over slices of angel food cake.

Chocolate Mousse

Chocolate Mousse

Ingredients:

• 7 Squares Semi-Sweet chocolate, melted and cooled
• 3 Eggs
• 2 tb Of your favorite liqueur
• 3 tb Icing sugar
• 2 c Whipped cream
• 1 Square semi sweet chocolate, grated
• Icing sugar

Instructions:

Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well.
Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and
beat until stiff shiny peaks form. Fold whipped cream into egg whites.
Carefully fold chocolate mixture into egg white mixture. Pour into
plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours.
Unmould onto serving plate. Remove plastic wrap. Decorate with
grated chocolate and icing sugar.

Chocolate Cream Mousse

Chocolate Cream Mousse

Ingredients:

• 1 pk (1-oz) Low cal chocolate pudding
• 1 1/2 c Skim milk
• 1/2 ts Grand mariner
• 1/2 ts Butter flavoring
• 1 Egg white
• 2 ts Fructose
• 4 Tb Prepared low calorie topping

Instructions:

In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7
minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand
Mariner and butter flavoring. Cover top of pudding with wax paper. Let
cool. In small bowl combine egg white and fructose. Whip until egg
whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill.
Serve with low-calorie whipped topping.

Chocolate Banana Mousse

Chocolate Banana Mousse

Ingredients:

• 1 oz square chocolate unsweetened
• 1 c (250 mL) evaporated skim milk
• 3 tb (45 mL) granulated sugar replacement
• 2 Egg yolks
• 1/4 ts (1 mL) salt
• 1 ts (5 mL) vanilla extract
• 2 Bananas (sliced)

Instructions:

Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar
replacement in top of double boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount
of hot chocolate mixture over egg yolks and beat well. Pour egg
mixture into chocolate mixture on top of double boiler. Stir in salt.
Cook and stir over hot water until mixture thickens. Cool completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very
stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and
banana slices. Spoon into mould, freezer tray or individual cups and
freeze until firm.

Best Chocolate Mousse

Best Chocolate Mousse

Ingredients:

• 12 oz Semi-sweet chocolate chips
• 4 Eggs -separated
• 1/4 c Confectioners sugar
• 12 oz Whipped topping like Cool Whip
• Ground nuts for topping

Instructions:

Melt chocolate chips slowly and carefully so they do not burn. Try the
microwave. Let cool slightly. Beat egg whites with sugar until stiff
peaks form. Into the cooler chocolate beat the egg yolks one at a time
to make a nice creamy mixture. Now fold the whipped topping, then
the egg whites....GENTLY....If you like, let it have a streaked
appearance, a marble-like look. Place into a pretty serving dish and
sprinkle with nuts. Refrigerate at least 2 hours before serving.

Almond Mousse au Chocolate

Almond Mousse au Chocolate

Ingredients:

• 1 Envelope Unsweetened Gelatin powder
• 1/4 c Cold Water
• 2 Unsweetened Baking Chocolate Squares
• 1 Semisweet Chocolate Square
• 1/2 c Milk
• 1/2 c Sugar
• 1 pt Heavy Cream
• 1/4 ts Almond Extract
• 1/2 c Blanched Almonds -- toasted & chopped

Instructions:

Soften gelatin in water. Melt chocolate in milk over boiling water. Add
sugar and stir until it dissolves completely. Let it cool. Whip cream
until it stands in soft peaks. Stir almond extract and chopped almonds
into cooled chocolate. Fold 1/3 of the whipped cream into chocolate
mixture. Then fold in remaining cream. Pour into an attractive serving
bowl and let set in refrigerator, covered with plastic wrap, for at least
2 hours or overnight. Decorate with whipped cream, candied violets,
grated sweet chocolate or toasted almonds before serving.
Serves 6.

60 Second Chocolate Mousse

60 Second Chocolate Mousse

Ingredients:

• 1 c Chocolate chips
• 1 c Heavy cream
• 1 Egg
• Whipped cream
• 1 ts Vanilla

Instructions:

Place chocolate; egg, and flavoring in blender and chop. Heat cream
until small bubbles appear at edge. Do not boil. With machine running,
pour in hot cream. Blend until chocolateis melted and mixture is
smooth. Pour into dessert dishes and cover with plastic and chill. Serve
with whipped cream dollops.