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Chocolate Mousse without refried

Found 9 recipes

TYPE OF RECIPE

DIFFICULTY LEVEL

Chocolate Mousse Crepes with Grand Marnier Sauce

1/2 cup butter 1 cup sugar 1/2 cup heavy cream 1 teaspoon Grand Marnier 1 teaspoon orange zest 1 Grand Marnier Sauce-- Mix butter and sugar heat in microwave[...]

Source: food.com
Chocolate Mousse

1 cup well-chilled heavy cream 1/2 cup sugar 1/4 cup water 2 eggs 1 cup semi-sweet chocolate chips 1/2 teaspoon instant coffee 1 pinch salt 2 tablespoons[...]

Source: food.com

Chocolate Mousse - Barefoot Contessa - Ina[...]

1 cup semi-sweet chocolate chips 1 ounce unsweetened chocolate, chopped 1/4 cup freshly brewed coffee 1 teaspoon instant coffee powder 1/4 cup Grand Marnier 1[...]

Source: food.com
Chocolate Mousse in Chocolate Collars

6 ounces semisweet chocolate, melted 1 Collar: Cut acetate ribbon into 6 (10-inch/25 cm) lengths. 2 Lay a piece of acetate on a flat surface and spread 1[...]

Source: food.com
Chocolate Mousse In Chocolate Collars Recipe

6 ounce semi-sweet chocolate , melted (170 g) Chocolate Mousse 4 ounce semi-sweet chocolate , melted (115 g) 2 Tbsp. water (30 mL) 1/4 c. sugar (60 mL) 2 x[...]

Source: cookeatshare.com
Chocolate Mousse

1 cup well-chilled heavy cream 1/2 cup sugar 1/4 cup water 2 eggs 1 cup semi-sweet chocolate chips 1/2 teaspoon instant coffee 1 pinch salt 2 tablespoons[...]

Source: food.com
Chocolate Mousse in Chocolate Collars

6 ounces semisweet chocolate, melted 1 Collar: Cut acetate ribbon into 6 (10-inch/25 cm) lengths. 2 Lay a piece of acetate on a flat surface and spread 1[...]

Source: food.com
Chocolate Mousse Crepes with Grand Marnier Sauce

1/2 cup butter 1 cup sugar 1/2 cup heavy cream 1 teaspoon Grand Marnier 1 teaspoon orange zest 1 Grand Marnier Sauce-- Mix butter and sugar heat in microwave[...]

Source: food.com
Chocolate Mousse - Barefoot Contessa - Ina[...]

1 cup semi-sweet chocolate chips 1 ounce unsweetened chocolate, chopped 1/4 cup freshly brewed coffee 1 teaspoon instant coffee powder 1/4 cup Grand Marnier 1[...]

Source: food.com

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