Chocolate Mousse Recipe

7 Squares Semi-Sweet chocolate, melted and cooled
3 Eggs
2 tb Of your favorite liqueur
3 tb Icing sugar
2 c Whipped cream
1 Square semi sweet chocolate, grated
Icing sugar
Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours. Unmould onto serving plate. Remove plastic wrap. Decorate with grated chocolate and icing sugar. 

 
Chocolate Mousse W/strawberries

1 pk Pudding mix, instant choc. fudge, sugar-free
1 c Milk, skim; cold
1 3/4 c Whipped topping, light
Strawberries, fresh; whole
In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Can also be served over slices of angel food cake.
 
Chocolate Orange Mousse

8 oz Plain Chocolate, broken into cubes
Juice and Grated Rind of 1 orange
1/2 oz Butter
1 tb Orange-Flavoured Liquer
4 lg Eggs, Separated
1/2 pt Double Cream, whipped
2 oz Plain Chocolate, Grated
Place chocolate in a heatproof bowl over a pan of simmering water. Add juice of orange and stir occasionally until chocolate has melted.
Remove from heat and stir in butter, orange liquer and egg yolks. Whisk egg whites until they form stiff peaks and gently fold into the chocolate mixture. Pour into a glass serving bowl. Chill for at least two hours until set.
Spoon whipped double cream into a piping bag fitted with a star nozzle. Pipe around top of mousse and arrange orange rind and grated chocolate alternately around the cream to decorate.
 

Coffee Liqueur Chocolate Mousse
 
1/4 c Sugar
4 oz Semi-sweet chocolate chips
2 Egg whites, beaten stiff
1/4 c Coffee liqueur
3 tb Cream
1 c Whipped cream, beaten
In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved. Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes. Stir chocolate into coffee liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill 3 hours before serving. 
 
Mint White Chocolate Mousse

4 oz Chocolate, white
3 tb Creme de menthe, green
1 c Cream, heavy
2 Egg whites (at room temperature)
Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let cool.
Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream mixture into the beaten egg whites. The more carefully you fold, the lighter will be the mousse.
Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. Spoon carefully into small bowls or cups and chill for about two hours. 
 
Mousse au Chocolate

400 ml Heavy cream
2 Egg yolks
2 Egg whites
125 g Whole milk chocolate
125 g Bitter chocolate
1 tb Sugar
Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat until they are creamy. Whip the heavy cream until stiff. Melt carefully both kinds of chocolate, the chocolate shouldn't be warmer than 20 C. Stir carefully the melted chocolate under the whipped cream. Add the egg yolks, stir the eggwhites spoon by spoon under the cream. Put the Mousse au Chocolat for at least two hours in the refrigerator.