Sinful Chocolate Mousse Recipes

Steps:

• 1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
• 2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
• 3. Mix at medium speed for 3 minutes.
• 4. Add the cream and mix until smooth.
• 5. Finally, add the chocolate mixture and mix in completely.
• 6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
• 7. Refrigerate for 6 hours or more. Mousse should be well set.
• 8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.

Steps:

• 1. Melt chocolate with the Coffee Marsala and Orange Marsala in the top of a double boiler and set aside.
• 2. Put the eggs and yolks, vanilla and sugar in blender and mix at medium speed for 3 minutes. Add the cream and blend until smooth, then add chocolate mixture, blending until just mixed in completely.
• 3. Pour into 6 half-cup containers and refrigerate for 6 hours. Serve and feel happy about it.
• 4. **NOTE: this recipe canNOT be successfully doubled. If you need more make two batches.

Steps:

• Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
• Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
• Add the rest of your ingredients.
• Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
• Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
• Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
• Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.

Steps:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Steps:

• For crust: combine crumbs and butter.
• Press on bottom and 2/3 up the sides of a 10 inch springform pan.
• Chill in freezer while making filling.
• For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
• Let cool about 5 minutes.
• Add whole eggs, one at a time, beating well with each addition.
• (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
• Whip cream with powdered sugar until soft peaks form.
• Beat egg white until stiff, but not dry.
• Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
• Fold in remaining cream and whites until completely incorporated.
• Pour into prepared crust and chill at least 6 hours, preferably overnight.
• To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
• Add 4 T powdered sugar and whip until firm.
• This whipped cream will hold up indefinitely.
• Garnish top of dessert with this.
• You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
• A dusting of cocoa powder is a nice finishing touch.
• For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
• Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
• Peel off the leaves and place the chocolate leaves around the edge of the mousse.