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Heat 1 cup of the heavy cream in a medium saucepan just until it starts to bubble around the edges. Gradually drizzle it into the egg yolk mixture, whisking briskly as you add it. Pour the whole thing back into the pan and cook until the mixture thickens. Bring it just to the brink of boiling, but don't let it boil.

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Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls.

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Melt the chocolate and butter in a double boiler. Set aside to cool a little. Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then.

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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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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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These mousses only require a few ingredients and are simple to make. The result is the most amazing, rich, chocolatey, melt in your mouth mousse. Incredible. These Milk Chocolate Mousses are made with double cream, milk chocolate, cocoa powder, sugar and egg whites. The result is a light and fluffy mousse perfect for the chocoholic in your life!

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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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To do so, mix 1 packet (about 2 1/4 teaspoons) of unflavored gelatin with 1/4 cup of cold water. Let it bloom, meaning allow it to soak up all the water, for 1-2 minutes. Then, heat the bloomed gelatin in the microwave for about 30 to 45 seconds until it melts. Allow it to cool to a warm, yet still pourable, temperature.

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Break the chocolate up and place in a glass bowl. Place over a pot of barely simmering water and melt. Once completely melted, remove from the heat and allow to cool down for 5 minutes. In another clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. Whip the cold cream until firm peaks form.

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Instructions. Chop the milk chocolate into small pieces, then place it into a large heatproof bowl (or the bowl of a stand mixer). Heat half of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges. Pour the hot cream over the chocolate. Add the pinch of salt, if using.

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Preparation. In a bowl, over a double boiler or in the microwave oven, melt the chocolate with the butter and 30 ml (2 tablespoons) of cream. Let cool. In another bowl, beat the egg whites and sugar with an electric mixer until stiff peaks form. Set aside.

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Once melted, stir in vanilla. Pour into large bowl and cool to room temperature, about 1 1/2 hours. Beat until smooth. In a large mixing bowl, beat whipping cream until stiff peaks form. Fold into chocolate mixture until whipped cream is combined. Do this gently so as not to flatten your mixture.

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To make the mousse: Place chocolate and milk in a medium heatproof bowl. Melt in the microwave or a double boiler until completely smooth. Stir in vanilla and hazelnuts. If mixture is warm, leave on the counter until it reaches room temperature. In a mixer bowl, beat heavy cream until soft but stable peaks form.

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Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool slightly while you proceed with other steps.

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Step 1. Bring a small pot of water to a gentle simmer over medium heat. Combine the coffee, chocolate and rum, if using, in a medium metal bowl that can sit atop the pot of water without touching.

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Set the bowl aside for 5 minutes for the chocolate to melt. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream. Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form.