Best 5 Decadent Chocolate Mousse Recipes

DECADENT DARK CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
• Whisk together the flour and cocoa powder in a medium bowl; set aside.
• Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
• Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
• In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
• Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
• Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
• Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
• Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
• To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.

DECADENT CHOCOLATE MOUSSE BARS

Steps:

• To make crust:.
• Line a 9 x 13" cake pan with parchment paper.
• Melt milk chocolate in a double boiler.
• Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
• Spread mixture evenly into prepared pan and cool in refrigerator.
• To make Mousse:.
• Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
• Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
• Continue mixing and add egg yolks, one at a time, beating well after each addition.
• Fold in heavy cream that has been beaten to firm peak.
• Mix well to incorporate, leaving no white streaks in the chocolate.
• Spread mousse over crust.
• Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
• Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
• If bars are soft, place rack in freezer until ganache is ready.
• To make ganache:.
• Melt chocolate in double boiler.
• Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
• Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
• Strain mixture to remove any pieces of unmelted chocolate.
• Let cool for about 1 hour.
• Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
• The bars should be stored in the refrigerator.

DECADENT CHOCOLATE FROSTING OR MOUSSE (VEGAN)

Steps:

• Line a sieve with paper towels and place the tofu inside. Pull the paper towels up to cover the tofu and place a can or other heavy object on top. Drain for 15 minutes.
• Blend the tofu in a food processor until smooth.
• Melt the chocolate chips in a microwave or double boiler.
• Add the chocolate, vanilla, and salt to the tofu in the food processor. Process until creamy, scraping the sides once or twice.
• Transfer to an airtight container and refrigerate for an hour or until set.

LC DECADENT CHOCOLATE CAKE WITH COFFEE MOUSSE

Steps:

• 1. In a glass bowl over simmering water (medium low heat), add broken up chocolate pieces and butter. Stir until melted.
• 2. Remove from heat. Add egg yolks one at a time and stir with a whisk until combined. Add a pinch of salt and stir.
• 3. In your mixing bowl, beat egg whites until thick. Slowly add Splenda and continue beating until stiff.
• 4. Add a portion of the egg whites into the chocolate mixture. Fold gently until combined.
• 5. Continue to add until incorporated and no egg whites are visible.
• 6. Spread the chocolate batter into an 8" round, greased springform pan. Bake at 350 degrees for 20-25 minutes until done. Remove and allow to cool.
• 7. For Mousse: In a saucepan add the egg yolks, vanilla with Splenda and stir with a whisk to combine until pale yellow.
• 8. Add 2/3 cup heavy whipping cream, cook over medium heat until hot and beginning to thicken. Add xanthan gum. Sprinkle over the top gently and stir with a whisk to combine.
• 9. When mixture is thick add instant coffee. Whisk to combine. Remove from heat and allow to cool.
• 10. In a small bowl add gelatin to 2 tbsp water. Set aside to bloom.
• 11. Place gelatin in a small saucepan over low heat and let gelatin dissolve.
• 12. Pour over pudding mixture and stir to combine.
• 13. In a mixing bowl, add 1 cup heavy whipping cream and beat until stiff.
• 14. Fold whipping cream into coffee pudding mixture until combined a portion at a time.
• 15. Spread whipping cream mixture (mousse) over cake. Refrigerate at least 4 hours before serving.
• 16. To serve: Run a warmed knife around dessert. Remove spring form pan and place on a dish. Sprinkle with cocoa powder and slice.
• 17. Enjoy!
• 18. Nutrition Info: calculated at caloriecount.com Calories 147 Calories from Fat 117 Total Fat 13.0g 20% Saturated Fat 8.0g 40% Cholesterol 86mg 29% Sodium 64mg 3% Potassium 55mg 2% Carbohydrates 5.7g 2% Dietary Fiber 0.3g 1% Sugars 4.7g Protein 2.3g

DECADENT CHOCOLATE MOUSSE

Steps:

• 1. In a blender, add all ingredients EXCEPT Cool Whip.
• 2. Blend until all chocolate chips are melted.
• 3. Fold chocolate mixture into Cool Whip slowly.
• 4. Chill for 2-3 hours.....wait until done even though it begs you to try early!
• 5. Scoop into fluted cups or tall wine glasses.