Best Elegant Chocolate Mousse Recipes

ELEGANT WHITE CHOCOLATE MOUSSE

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

ELEGANT CHOCOLATE MOUSSE CAKE

Steps:

• Mix chocolate wafer crumbs and butter together in a bowl. Press over the bottom and up the sides of a 10-inch springform pan. Freeze until firm, 20 to 30 minutes.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat.
• Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, until well blended.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 6 tablespoons confectioners' sugar; continue to beat until soft peaks form.
• Fold one-third of the egg whites and one-third of the whipped cream into the chocolate mixture until lightened. Fold in remaining egg whites and whipped cream until thoroughly incorporated. Pour into the crust.
• Chill cake until mousse is set, 6 hours to overnight.
• Combine 2 cups heavy cream, 1/4 confectioners' sugar, and orange liqueur in a large bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a star tip. Pipe whipped cream rosettes to garnish each slice.

ELEGANT AND EASY WHITE CHOCOLATE MOUSSE

Steps:

• Microwave chips and 1/4 cup of the cream in a large microwaveable bowl on high for 2 minutes or until the chocolate is almost melted; stirring after 1 minute. Stir until chocolate is completely melted. Cool 20 minutes or until at room temp; stirring occasionally.
• Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form (do not over beat) Add half of the whipped cream to the white chocolate mixture; stir with a wire whisk until well blended. Gently stir in remaining whipped cream. Spoon evenly into 6 dessert dishes.
• Refridgerate 2 hours or until ready to serve.

ELEGANT CHOCOLATE MOUSSE

Steps:

• In a large saucepan, heat 1-1/2 cups cream and sugar over medium heat until bubbles form around sides of pan. Whisk a small amount of the hot mixture into the egg yolks., Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla. Transfer to a large bowl; refrigerate until chilled., In a small bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Cover and refrigerate until serving.

ELEGANT WHITE CHOCOLATE MOUSSE

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours.