Best 9 Two Chocolate Frozen Mousse Recipes

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

CHOCOLATE MOUSSE

Steps:

• Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
• In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in ¼ cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.
• In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.
• Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.
• Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.
• Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)

FROZEN CHOCOLATE MOUSSE

Steps:

• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
• Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

FROZEN MOCHA MOUSSE

Steps:

• Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
• Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
• Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
• Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
• For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

FROZEN CHOCOLATE MOUSSE WITH ORANGE LIQUEUR

Steps:

• Make the mousse: Line a 7- to 8-inch bowl with plastic wrap, leaving a 2-inch overhang. Beat 1 cup heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use. Clean and dry the beaters.
• Put the chocolate in a large heatproof bowl. Heat the remaining 1 cup heavy cream in a small saucepan over medium heat until hot but not boiling, then pour over the chocolate and stir until melted. Set aside.
• Bring 1 1/2 inches of water to a boil in a wide pot; reduce the heat to maintain a gentle simmer. Whisk the egg yolks, 1/2 cup orange liqueur and 1 tablespoon granulated sugar in a medium metal bowl. Set the bowl over the pot of simmering water (do not let the bowl touch the water). Continue whisking, frequently scraping down the sides of the bowl with the whisk, until the mixture is thick, has almost doubled in volume and leaves a trail when you lift the whisk, about 5 minutes. Remove the bowl from the pot. (If the yolk mixture thickens too quickly or starts to scramble, remove the bowl from the pot and let cool slightly, whisking, then return to the pot.)
• Put the egg whites and the remaining 3/4 cup granulated sugar in a large metal bowl and set it over the simmering water. Beat on medium speed with a hand mixer until fluffy and shiny, about 3 minutes. Remove the bowl from the pot and continue beating until stiff peaks form, about 4 more minutes.
• Using a rubber spatula, fold the egg yolk mixture into the melted chocolate mixture until combined, then fold in the beaten egg whites until combined with some white streaks. (Do not overmix.) Gently fold in the whipped cream until no streaks remain. Fold in the remaining 1 tablespoon orange liqueur. Scrape the mixture into the plastic wrap¿lined bowl. Cover with plastic wrap and freeze at least 6 hours and up to 2 days.
• Make the chocolate shell: Combine the chocolate and coconut oil in a medium microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Remove the mousse from the freezer and uncover. Invert onto a platter and gently remove the plastic wrap. Pour the chocolate shell over the mousse and spread with the back of a spoon or a pastry brush to make a thin layer. Return to the freezer until the chocolate hardens, at least 10 minutes. Dust with confectioners' sugar right before serving.

COCOA POWDER CHOCOLATE MOUSSE

Steps:

• Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
• Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.

FROZEN CHOCOLATE MOUSSE TRUFFLES

Steps:

• Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard; stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.
• Using 1 tablespoonful mixture per truffle, shape mixture into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.

FROZEN CHOCOLATE-MOUSSE TRIFLES

Steps:

• In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
• In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
• Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

FROZEN CHOCOLATE MOUSSE

Steps:

• In a blender, combine chocolate chips and very hot coffee.
• Blend until melted and smooth.
• Add rum or brandy.
• Add egg yolks and blend 30 seconds.
• Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
• Fold into chocolate mixture.
• Whip cream and fold into chocolate mixture.
• Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.