Moms Chocolate Mousse Recipes

Steps:

• 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.

Steps:

• For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
• Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
• Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
• Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
• Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
• Divide between 4 serving glasses.
• Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
• Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
• Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
• Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
• After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
• Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
• Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.

Steps:

• Melt the chocolate and butter in a double boiler. Set aside to cool a little.
• Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
• Whisk the egg yolks in a pitcher and add the vanilla.
• Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
• Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.

Steps:

• Put chocolate chips in blender. Top with egg yolks.
• While adding half & half slowly, start blender. After adding half & half, add brandy. Run blender on high for 1 minute.
• Pour into demitasse cups, and chill overnight. Top with raspberries and whipped cream to serve.
• To make Chocolate Mousse Cake:.
• Slice pound cake and arrange in glass bowl in one layer. Slowly pour in the hot chocolate mixture so that it has time to saturate the cake slices. I even pour directly onto each slice first, as if they were sponges, and then fill the empty space.
• Chill thoroughly (at least overnight, a full day or even two is preferable).
• Reserve several whole raspberries and set aside. Pour the rest of the thawed raspberries AND the collected juice onto the bowl. Top with whipped cream. Decorate with the reserved raspberries.
• Variations:.
• Substitute flavored liqueurs for the brandy, such as Chambord (delicious with the raspberries!).
• Substitute HOT espresso or strong HOT coffee for some of the scalded half & half, skip the raspberries, and decorate with shaved chocolate and/or chocolate covered espresso beans. This would be particularly delicious paired with kahlua or bailey's substituted for the brandy!
• To have the Mousse Cake still in the demitasse cups, simply cut small cubes of pound cake and place one or two in each cup prior to filling with the chocolate mixture.
• Notes for Success:.
• There are two things truly necessary to make this very easy yet very impressive dessert pull together properly. First, the half & half (and coffee if you are using any) must be very hot, as it is what will melt all of the chocolate and cook the egg yolks. This is why measuring and assembling everything beforehand is your secret weapon. The other half of this temperature game is to have the egg yolks at room temperature. Frankly, I've always achieved this by putting the chocolate and egg yolks in the blender prior to putting the half & half on the stove, but if you would like to take extra precautions, set out your eggs beforehand for them to come to room temperature.