Almond Chocolate Mousse

Almond Mousse au Chocolate

1 envelope unsweetened gelatin powder
1/4 cup cold water
2 unsweetened baking chocolate squares
1 semisweet chocolate square
1/2 cup milk
1/2 cup sugar
1 pint heavy cream
1/4 teaspoon almond extract
1/2 cup blanched almonds, toasted & chopped

1. Soften gelatin in cold water.
   
2. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let cool.
   
3. Whip cream until it stands in soft peaks.
   
4. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream.
   
5. Pour into serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight.
   
6. Decorate with whipped cream, candied violets, grated sweet chocolate, or toasted almonds before serving. Serves 6.

Chocolate Mousse Recipes

60 Second Chocolate Mousse

1 cup chocolate chips
1 egg
1 teaspoon vanilla
1 cup heavy cream
Whipped cream

Place chocolate, egg, and vanilla in blender and chop.

Heat cream until small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.

Best Chocolate Mousse Recipe

12 oz. semisweet chocolate chips
4 eggs, separated
1/4 cup confectioner’s sugar
12 oz. whipped topping
Ground nuts for topping

Melt chocolate chips over low heat. Let cool slightly.

Beat egg whites with sugar until stiff peaks form.

Into the chocolate, beat the egg yolks one at a time to make a nice creamy mixture. Fold in the whipped topping, then the egg whites, GENTLY. Place into a serving dish and sprinkle with nuts. Refrigerate at least 2 hours before serving.

Rich Chocolate Mousse

8 oz. semisweet chocolate
3 tbsp. powdered sugar
3 tbsp. hot strong coffee
3 egg yolks
8 oz. frozen whipped topping, thawed, divided

In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth.

Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping.

Another Chocolate Mousse Recipe

1/2 cup brown rice syrup
2 teaspoons vanilla
1 lb firm tofu, cut into chunks
1/4 cup unsweetened cocoa powder
1/2 teaspoon grated orange zest
water as needed

Place rice syrup and vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa and orange zest. Add water to thin as needed. Pour into serving dishes and chill.