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Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding.
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In a small saucepan, heat 1 cup of the heavy whipping cream with chocolate chips over medium-low heat, stirring constantly, until chips have melted. Set aside. In a large bowl, beat eggs and sugar with a hand mixer at medium-high speed for 3-minutes. You can also a stand mixer instead of the hand-held electric mixer.
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Instructions. 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.
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Chocolate Mousse Cups Ingredients. 3½ cups half-and-half ; 2/3 cups granulated sugar; ¼ cup cornstarch; 9 egg yolks; 2 ounces premium unsweetened chocolate; 8 tablespoons of butter; 2 teaspoons vanilla extract; 4 ounces premium milk chocolate, melted; for garnish: fresh whipped cream for topping: berries, ground nuts, shaved chocolate or others! Takes 270 Minutes, serves 6..
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Instructions. Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes. In a microwave safe bowl combine 1/2 cup heavy cream with the chocolate chips. Microwave for 2 minutes on 50% power, stirring and adding additional time if needed.
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Begin melting the chocolate in a double boiler over medium heat. Go slow and stir often until melted. You can also melt it in the microwave. While the chocolate melts, begin whipping the cream, Kahlua and vanilla extract until it's just beginning to thicken.
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The Best Dishes for Chocolate Mousse . Mousse can be chilled and served in any individual-sized cup, tumbler, or ramekin. Even small canning jars or tea cups work. A Make-Ahead Dessert . Chocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving. This makes it the perfect make-ahead dessert. How to Serve Chocolate Mousse
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When melted, remove from the heat and set the top of your double boiler aside to cool for a moment. As cooling, add the egg yolks and beat until smooth. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate mixture. Spoon chocolate into small serving bowls or ramekins.
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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.
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Simply melt baking chocolate or chocolate chips in a small bowl in the microwave, heating in intervals of 30 seconds. Once fully melted use a pastry brush and paint the insides of a silicone baking mold. Place in the refrigerator and allow to harden for about 10 mins. Pull out and paint the cups again.
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Set aside 12 cups. Mix cocoa powder and pudding mix together. Add heavy cream and beat with an electric mixer at high speed for 1 minute. Add a Tablespoon or oreo crumbs to the bottom of each cup. Top with a layer of chocolate mousse and repeat the process until done. Top each cup with whipped topping and serve.
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1 cup nutella, 2 tbsp pure vanilla. In a small microwave safe bowl, add the chocolate and microwave in 30 second increments until the chocolate is melted. 200 grams dark chocolate bars. Next, whip the whipped cream in the stand mixer on medium speed until soft peaks have formed. 2 cups heavy whipping cream.
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Instructions. In a stand mixer (or a large bowl with a fork, whisking together ingredients extremely fast), combine pudding mix, powdered sugar, and heavy cream until light and fluffy. If using a mixer, it may take 2-3 minutes, but if you're using your hand to whisk everything together, it may take 5-10 minutes.
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Add chopped chocolate and whisk until melted and smooth. Let stand, whisking occasionally, until mixture comes down to room temperature. Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon of sugar.
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Instructions. Place the beaters of an electric hand mixer and a medium-sized stainless steel mixing bowl in the freezer for 20 minutes before making the mousse. *This shortens the whipping time and results in fluffier whipped cream. Pour the cream into the chilled bowl and attach beaters to the electric mixer.
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STEP 3: With a rubber spatula and a light hand, gently fold the chocolate ganache and whipped cream together. STEP 4: Stick the (freezer-safe) mixing bowl of chocolate mousse into the freezer for 20 minutes to thicken. Don't allow the mousse to freeze. STEP 5: Spoon the mixture into small dessert cups. Or for piping, transfer the mixture to a.
