Speedy Chocolate Mousse Recipe

4 3 4
Speedy Chocolate Mousse Recipe
Speedy Chocolate Mousse Recipe photo by Taste of Home
Publisher Photo

Speedy Chocolate Mousse Recipe

Read Reviews
4 3 4
Publisher Photo
Our home economists created this rich dessert for chocolate lovers.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 12 ounces semisweet or bittersweet chocolate, finely chopped
  • 1-1/3 cups heavy whipping cream, divided
  • 1/3 cup water
  • 1/4 cup dark corn syrup
  • 1 teaspoon rum extract
  • 1 package (8 ounces) cream cheese, cubed

Directions

In a heavy saucepan over medium-low heat, combine the chocolate, 1/3 cup of cream, water and corn syrup. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; cool for 20 minutes. Whisk in extract and cream cheese until blended; set aside.
In a small bowl, beat remaining cream until stiff peaks form. Fold into chocolate mixture. Spoon into individual dessert dishes. Cover and refrigerate for at least 4 hours. Yield: 8 servings.
Originally published as Chocolate Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p9

Nutritional Facts

1 each: 285 calories, 26g fat (16g saturated fat), 86mg cholesterol, 115mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 3g protein.

  • 12 ounces semisweet or bittersweet chocolate, finely chopped
  • 1-1/3 cups heavy whipping cream, divided
  • 1/3 cup water
  • 1/4 cup dark corn syrup
  • 1 teaspoon rum extract
  • 1 package (8 ounces) cream cheese, cubed
  1. In a heavy saucepan over medium-low heat, combine the chocolate, 1/3 cup of cream, water and corn syrup. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; cool for 20 minutes. Whisk in extract and cream cheese until blended; set aside.
  2. In a small bowl, beat remaining cream until stiff peaks form. Fold into chocolate mixture. Spoon into individual dessert dishes. Cover and refrigerate for at least 4 hours. Yield: 8 servings.
Originally published as Chocolate Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p9

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MY REVIEW
lorettalib User ID: 4493956 253661
Reviewed Sep. 4, 2016 Edited Sep. 14, 2016

"Just made this dish. I would soften the cream cheese before adding to chocolate mixture. I didn't and I have little bits of the cream cheese in the mousse. It still is very good. I forgot to buy the rum extract, so I used Kahlua instead, very good. I also used semi-sweet morsels, so there was no need to finely chop. Will definitely make again."

MY REVIEW
ScottsGrace User ID: 2739134 243768
Reviewed Feb. 14, 2016

"I used this recipe to fill puff pastries. Didn't have dark corn syrup so I used light. It still turned out very well. I also used a dark German chocolate. It was easy to pipe into the pastries (I used my pampered chef decorator). Will use this recipe again!"

MY REVIEW
Sepha User ID: 1208038 66765
Reviewed Jun. 22, 2013

"I make this most Thanksgiving and Christmas dinners! I've made a few times for single Soldiers at the barracks whenever my hubby had duty and it has always been a hit :)"

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