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Whole eggs and/or egg yolks are the most stable aerator. Sweetener, or a portion of the sweetener, is added and the mixture is warmed over a water bath to heat the eggs to safe temperature (140° F). Whisk the mixture constantly until it is pale and thick and all of the sugar is dissolved.
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Chocolate Mousse. Chelsea Lupkin. Don't be fooled by the fancy-sounding name—classic chocolate mousse is surprisingly simple to make at home. In under 30 minutes, you can have this (extra fluffy.
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Microwave in 20-30 second increments, stirring well after each increment, until the mixture is completely melted and smooth. Add the egg custard mixture to the melted chocolate and mix together until fully combined. Stir in vanilla extract. Set aside to cool completely at room temperature (about 45 minutes to 1 hour).
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Pour this egg and chocolate mix back into the saucepan with the remaining chocolate. Cook over low heat, stirring continuously until the ingredients have thickened—about 2 minutes. After thickening, remove the saucepan from the heat and whisk in the vanilla extract and a pinch of salt. Move this mixture to a clean bowl to cool.
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Gradually beat in sugar. 2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted.
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Slowly add the egg yolk mixture to the melted chocolate.*. Gently stir the chocolate mixture into the stiff egg whites, using 1/3 of the chocolate at a time. Pour or spoon the mixture into serving bowls. Refrigerate for 4 hours before servings. (Finished mousse au chocolate will keep nicely in the refrigerator for 4 days.)
Treatment Mousse
Melt heavy cream and chocolate chips until sooth and combined. Cool to room temperature (about 15 minutes). Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the melted chocolate. Transfer into individual serving dishes (if desired) and chill.
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This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). It's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor.
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Set aside. Meanwhile, in a the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, kosher salt, espresso powder, and cream of tartar. Whisk on medium speed until egg whites begin to foam, then, with mixer continuing to run at medium speed, slowly and steadily pour in the sugar.
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Let cool completely at room temperature (about 1 hour). Whip the cream. Once the chocolate mixture has cooled, beat the remaining cream in a bowl with a hand mixer or a stand mixer fitted with the whisk attachment until it reaches stiff peaks. Add ⅓ of the whipped cream to the chocolate mixture, folding it in gently.
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In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety. 3. Add the chocolate to the heavy cream and constantly stir until fully melted. 4. Slowly whisk chocolate into the egg yolks until fully combined.
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These triple chocolate mousse recipe is the dream of every chocolate lover. This mousse is eggless and requires only 3 types of chocolate and cream, that's it! No eggs and no difficult techniques. 3 layers of smooth and creamy mousse; dark chocolate, milk chocolate and white chocolate. This triple chocolate mousse in a glass is a perfect.
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Directions. Add fruit to the bowl of a food processor. Process to a rough puree, about 1 minute. Add the sugar or another sweetener and pulse briefly to combine. If you're using a different sweetener, add a small amount at a time to taste. Serious Eats / Nila Jones.
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Step 2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until.
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Making Chocolate Mousse in Advance . This chocolate mousse needs to chill for at least 30 minutes, but the longer the better. Mousse is the perfect recipe to make ahead of time in preparation for a celebration or dinner party. It will last in the refrigerator for up to three days, and the flavor will only get better over time.
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Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
