Best Sinful Chocolate Mousse Recipes
EEEEASY, SINFUL, ROCKY ROAD CHOCOLATE MOUSSE
I originally found this in the deli counter of the grocery store, I loved it so much I recreated it. I call it "mousse" since it is the closest in texture to a mousse, however I realize it is not a traditional mousse in the true sense of the word, but it is nice when you don't feel like messing with complicated preparation. It is great because it's so easy, and uses common ingredients (for those times when you're in a pinch) and is adaptable to suit individual tastes & preferences. It's great for any take alongs or potlucks, because it isn't likely to be duplicated by others and it goes well with many other types of food, any time of year, any weather, & for any occasion. It is best to make 24 hrs. ahead as the marshmallows soften over night, (which makes your end result even more airy and light), but it can also be made in a hurry. Don't forget to allow for thaw time on the whipped topping when you are planning ahead (since it will be frozen when you buy it). I even took it one year to a Halloween party, made a scary little sigh for it and called it "Ghost Poop". This is also a great one to make with the kids. It can be rich or light depending on how you alter it to suit you taste, as I have it here, it is on the richer side. It lasts nicely throughout the week for your family as well, when you need just a moment of sweet comfort. It just reminds me that in life, sometimes the best things don't have to be complicated to be good and satisfying... Also, one variation is that after you have refrigerated it for 24 hrs or so to let the marshmallows soften, you can then freeze this and serve frozen or partially frozen.
Provided by Yrhaven aka Condime
Categories Dessert
Time 15m
Yield 10-20 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 204.3, Fat 14.9, SaturatedFat 8.3, Cholesterol 36.5, Sodium 91.8, Carbohydrate 16.8, Fiber 0.8, Sugar 11.1, Protein 2.5
SINFUL CHOCOLATE MOUSSE
Creamy and chocolaty, this mousse is sinful. We loved the Grand Marnier and Kahlua. The Kahlua adds a slight coffee flavor while the Grand Marnier gives a faint taste of orange. Its texture is perfect - light and fluffy. This is definitely a rich and decadent dessert.
Provided by Bill Wesley
Categories Puddings
Time 35m
Number Of Ingredients 8
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.
SINFUL CHOCOLATE MOUSSE DESSERT
This is one of my most requested desserts--a chocoholics delight! It's easy and can be made the day before--what more do you need? There rarely are any leftovers!
Provided by Leslie in Texas
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
SINFUL CHOCOLATE MOUSSE
a really beautiful chocolate mousse, light texture; chocolate, coffee and orange come together perfectly with the little bit of alcohol. I got this recipe from the chef herself at a California Winery, from Patti Ballard's book "Wine in Everyday Cooking."
Provided by ali Bresnahan
Categories Other Desserts
Time 15m
Number Of Ingredients 7
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.
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