Mousse

Mousse

 

60 Second Chocolate Mousse

 

1 c Chocolate chips

1 c Heavy cream

1 Egg

Whipped cream

1 ts Vanilla

 

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.

 

Almond Mousse au Chocolate

 

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

 

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.

 

Parisian Chocolate Mousse

 

6 ounces semi sweet chocolate 4 jersey fresh eggs, separated 2 tsp vanilla 1/4 tsp salt

2 TBS strong coffee 3/4 cup heavy cream, whipped 1 1/2 tsp sugar

 

Combine chocolate, salt, and coffee in top of double boiler. Stir until melted. Beat egg yolks until very light. Gradually beat in chocolate. Stir in vanilla. Cool to room temperature. Beat egg whites until stiff but not dry. Fold into chocolate mixture. Whip cream and sugar. Fold in half of whipped cream. Spoon into serving dish. Chill. Decorate with remaining whipped cream.

 

Best Chocolate Mousse

 

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

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.

 

Chocolate Banana Mousse

 

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)

 

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.

 

Chocolate Cream Mousse

 

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

 

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 Mousse

 

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

 

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 Mousse W/strawberries

 

1 pk Pudding mix, instant choc. fudge, sugar-free

1 c Milk, skim; cold

1 3/4 c Whipped topping, light

Strawberries, fresh; whole

 

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 Orange Mousse

 

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

 

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.

 

Coffee Liqueur Chocolate Mousse

 

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

 

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.

 

Mint White Chocolate Mousse

 

4 oz Chocolate, white

3 tb Creme de menthe, green

1 c Cream, heavy

2 Egg whites (at room temperature)

 

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.

 

Mousse au Chocolat

 

400 ml Heavy cream

2 Egg yolks

2 Egg whites

125 g Whole milk chocolate

125 g Bitter chocolate

1 tb Sugar

 

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.

 

Old Fashioned Chocolate Mousse

 

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

 

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.

 

Orange Chocolate Mousse

 

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

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.

 

Peachy Chocolate Mousse Parfaits

 

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

 

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.

 

Rich Chocolate Mousse

 

8 oz Semisweet chocolate

3 tb Powdered sugar

3 tb Hot strong coffee

3 Egg yolks

8 oz Frozen whipped topping; Thawed, divided

 

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.

 

Rich Chocolate Mousse

 

8 oz Semisweet chocolate

3 tb Powdered sugar

3 tb Hot strong coffee

3 Egg yolks

8 oz Frozen whipped topping; Thawed, divided

 

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.

 

Soft Chocolate Mousse

 

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

 

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).

 

Solid Chocolate Mousse

 

10 oz Extra bittersweet chocolate

12 oz Extra heavy cream

 

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