EASY CHOCOLATE MOUSSE RECIPE WITH COOL WHIP RECIPES
HOW TO MAKE EASY CHOCOLATE MOUSSE | KITCHN
This two-ingredient version of this classic dessert might be the only dessert recipe you need for the rest of your life.
Provided by Meghan Splawn
Categories Dessert
Total Time 4500S
Prep Time 900S
Cook Time 3600S
Yield 4
Number Of Ingredients 3
Steps:
- Warm 1/2 cup cream and use it to melt the chocolate. Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt.
- Whisk the chocolate and cream together. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
- Beat the remaining cream to medium peaks. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
- Fold the whipped cream into the chocolate in three additions. Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
- Portion the mousse and chill before serving. Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.
Nutrition Facts : SaturatedFatContent 26.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.6 g, SugarContent 29.1 g, ServingSize Serves 4, ProteinContent 3.9 g, FatContent 43.0 g, Calories 521 cal, SodiumContent 62.8 mg, FiberContent 1.1 g, CholesterolContent 0 mg
JAMES MARTIN'S CHOCOLATE MOUSSE RECIPE | DELICIOUS. MAG…
Creamy, light-as-air chocolate mousse is a great way to end a dinner party. James Martin’s version of the classic dessert, made with just three ingredients, is easy to make and even easier to eat. Want to make your dessert even more decadent? Take a look at our Crunchie honeycomb chocolate mousse.
Provided by Find out more about chef James Martin, who created this recipe.
Total Time 20 minutes
Prep Time 20 minutes
Yield Serves 6
Number Of Ingredients 4
Steps:
- Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
- Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
- In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
- Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired. Recipe from James Martin’s French Adventure by James Martin (http://www.hardiegrant.com/uk/publishing/bookfinder/book/james-martin_s-french-adventure-by-james-martin/9781849499545 >Quadrille £20) Photography by Peter Cassidy.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
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