CHOCOLATE MOUSSE EASY QUICK RECIPES

SUPER EASY CHOCOLATE MOUSSE RECIPE | ALLRECIPES

Super Easy Chocolate Mousse Recipe | Allrecipes image

A quick, easy chocolate mousse that will please everyone. Great for potlucks and layered deserts! I recommend chilling for about half an hour to firm and give a nice chill, but this can be eaten right after making. Feel free to adjust the amount of chocolate you use. This is a great recipe if you need a chocolate layer for deserts.

Provided by AmberLyte

Categories Chocolate Mousse

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 cups heavy whipping cream
½ (5.9 ounce) package instant chocolate pudding (such as Jell-O®), divided
½ teaspoon vanilla extract
1 banana, chopped

Steps:

Beat heavy whipping cream in a large bowl with an electric hand mixer until it begins to thicken. Add chocolate pudding and vanilla extract; continue beating until thick enough to hold shape and begins to gather on the beaters. Fold banana into the mousse.

Nutrition Facts : Calories 344.3 calories, CarbohydrateContent 18.9 g, CholesterolContent 108.7 mg, FatContent 29.7 g, FiberContent 1 g, ProteinContent 2.2 g, SaturatedFatContent 18.4 g, SodiumContent 227.1 mg, SugarContent 11.9 g

CHOCOLATE MOUSSE RECIPES | BBC GOOD FOOD

Chocolate mousse recipes | BBC Good Food image

Use dark, milk or white chocolate to make a silky smooth, light mousse. Our recipes include dinner party desserts and easy versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES

This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 574 calories per serving

1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!

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DARK CHOCOLATE MOUSSE RECIPE | BOBBY FLAY | FOOD NETWORK

Bobby Flay's classic Dark Chocolate Mousse recipe is the perfect make-ahead dessert. With over 100 5-star reviews, you can't go wrong.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category dessert
Cuisine french

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

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Reviews 3.5
Category Cake Recipes

Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

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EASY CHOCOLATE PUDDING PIE RECIPE - PILLSBURY.COM

Colorful sprinkles aren’t the only thing that makes this easy chocolate pudding pie kid-approved! A delicious instant pudding pie is the creamy filling you pour into a baked Pillsbury™ Regular Pie Crust. This sweet pie is made extra-special with a fluffy whipped topping (and colorful sprinkles, of course)! It's a 4-ingredient dessert that makes it easy to satisfy chocolate cravings. A chocolate pudding pie is a great alternative to a birthday cake or when you want a cool treat.
From pillsbury.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 300 per serving

In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk. Pour into cooled baked shell. Refrigerate at least 1 hour or until set. Top with whipped topping before serving. Garnish as desired. Store in refrigerator.

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CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES

1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!

See details

CHOCOLATE MOUSSE CAKE IV RECIPE | ALLRECIPES

Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!
From allrecipes.com
Reviews 4.6
Total Time 2 hours 30 minutes
Category French Recipes
Calories 326.9 calories per serving

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DARK CHOCOLATE MOUSSE RECIPE | BOBBY FLAY | FOOD NETWORK

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

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