Chocolate Chantilly 2 Ingredient Chocolate Mousse Recipe By Tasty

Steps:

• In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
• Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
• Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
• Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
• Enjoy!

Steps:

• In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
• Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and grated chocolate, if desired.
• Enjoy!

Steps:

• Melt chocolate and water together in a pan on a low heat, stirring occasionally until melted.
• Add ice and water to a large bowl, then place the mixing bowl in the ice water.
• Pour the melted chocolate mixture into the mixing bowl in the ice bath.
• Using a hand blender, whisk chocolate mixture until it becomes fluffy and resembles whipped cream, do not over mix!
• Top with whipped cream and grated chocolate. Serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 375˚F (190˚C).
• Separate the egg yolks from the egg whites and place into two bowls.
• Mix the chocolate hazelnut spread into the bowl with the egg yolks.
• In the second bowl, whisk 2 egg whites until stiff peaks form.
• Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
• Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
• Serve immediately.
• Enjoy!

Steps:

• Fold a kitchen towel and set in the bottom of a large skillet. Fill with water and bring to a gentle simmer over medium heat.
• Place the chocolate in a small heatproof bowl. Set in the pan of simmering water and stir until the chocolate is completely melted, 3-5 minutes. Carefully remove the bowl from the water and set aside.
• Combine the egg whites and 1 tablespoon of sugar in a medium heatproof bowl. Set in the pan of simmering water and stir until the mixture reaches 140˚F (60˚C). Carefully remove the bowl from the water.
• Using an electric hand mixer, beat the egg white mixture until soft peaks form. Set aside.
• Set a medium heatproof bowl in the pan of simmering water. In the bowl, combine the egg yolks, water, and remaining tablespoon of sugar. Beat with an electric hand mixer until foamy and the temperature reaches 160-170˚F (70-75˚C). Carefully remove the bowl from the water.
• Add the melted chocolate to the yolk mixture and mix with a rubber spatula until well combined.
• Add a scoop of the egg white mixture and stir to combine. Add rest of the egg white mixture and fold to incorporate.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and cocoa powder, if desired.
• Enjoy!