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Easy Chocolate Mousse - Three Ways
Easy Chocolate Mousse - Three Ways
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Preparation Method
- Place chocolate in a 4-quart glass bowl.
- Touch Wolf microwave oven at High for 2 minutes, stirring every 30 seconds.
- Stir chocolate until smooth.
- After chocolate cools, quickly stir in 1 cup topping.
- Continue folding in remaining topping in 2 batches, until well blended.
- Divide mousse into thirds.
Basic Chocolate Mousse
- 1/2 cup toasted coconut, slivered nuts or crushed candy
- Place one-third of the mousse mixture in 1 quart resealable plastic bag.
- Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
- Top with coconut, nuts or candy.
- Serve immediately.
- Cover and refrigerate leftovers in Sub-Zero refrigerator.
- Makes 3 dozen spoons or 6 (1/2 cup) servings.
Malted Chocolate Mousse
- 1/3 cup malted milk powder.
- 1/2 cup chocolate malted candies, crushed.
- Place one-third mousse in 2-quart mixing bowl.
- Fold in malted milk powder.
- Place mixture in 1 quart resealable plastic bag.
- Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
- Top with candies.
- Serve immediately.
- Cover and refrigerate leftovers in Sub-Zero refrigerator.
- Makes 3 dozen spoons or 6 (1/2 cup) servings.
Chocolate-Amaretto Mousse
- 3 tablespoons amaretto liqueur.
- 1/2 cup toasted slivered almonds.
- Place one-third mousse in 2-quart mixing bowl.
- Fold in liqueur.
- Place mixture in 1 quart resealable plastic bag.
- Cut off one corner and pipe 1 tablespoon mousse portions onto desired number of spoons or spoon 1/2 cup servings into small dishes.
- Top with almonds.
- Serve immediately.
- Cover and refrigerate leftovers in Sub-Zero refrigerator.