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This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). It's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor.

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Pour this egg and chocolate mix back into the saucepan with the remaining chocolate. Cook over low heat, stirring continuously until the ingredients have thickened—about 2 minutes. After thickening, remove the saucepan from the heat and whisk in the vanilla extract and a pinch of salt. Move this mixture to a clean bowl to cool.

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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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Microwave in 20-30 second increments, stirring well after each increment, until the mixture is completely melted and smooth. Add the egg custard mixture to the melted chocolate and mix together until fully combined. Stir in vanilla extract. Set aside to cool completely at room temperature (about 45 minutes to 1 hour).

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Let cool completely at room temperature (about 1 hour). Whip the cream. Once the chocolate mixture has cooled, beat the remaining cream in a bowl with a hand mixer or a stand mixer fitted with the whisk attachment until it reaches stiff peaks. Add ⅓ of the whipped cream to the chocolate mixture, folding it in gently.

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Whole eggs and/or egg yolks are the most stable aerator. Sweetener, or a portion of the sweetener, is added and the mixture is warmed over a water bath to heat the eggs to safe temperature (140° F). Whisk the mixture constantly until it is pale and thick and all of the sugar is dissolved.

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Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.

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These triple chocolate mousse recipe is the dream of every chocolate lover. This mousse is eggless and requires only 3 types of chocolate and cream, that's it! No eggs and no difficult techniques. 3 layers of smooth and creamy mousse; dark chocolate, milk chocolate and white chocolate. This triple chocolate mousse in a glass is a perfect.

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Heat a pot over medium or medium high heat, with about 2 - 3 inches of water. Bring it to a simmer. This will be used as a double boiler / bain marie, for the yolks and egg whites. Place the chocolate, butter, and salt in a microwave safe bowl, and microwave it in 20 - 30 second intervals, stirring in between.

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Chocolate Mousse. Chelsea Lupkin. Don't be fooled by the fancy-sounding name—classic chocolate mousse is surprisingly simple to make at home. In under 30 minutes, you can have this (extra fluffy.

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In a large bowl, whisk together egg yolks and sugar for about 1 minute, just until lightened in color and velvety. 3. Add the chocolate to the heavy cream and constantly stir until fully melted. 4. Slowly whisk chocolate into the egg yolks until fully combined.

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Set aside. Meanwhile, in a the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, kosher salt, espresso powder, and cream of tartar. Whisk on medium speed until egg whites begin to foam, then, with mixer continuing to run at medium speed, slowly and steadily pour in the sugar.

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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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Cover with plastic wrap and refrigerate until cold, about 1 to 2 hours. Once the chocolate mixture is chilled, beat the remaining 1 and 1/2 cups of the cream (340ml) with until stiff peaks form. Gently fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined.

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Slowly add the egg yolk mixture to the melted chocolate.*. Gently stir the chocolate mixture into the stiff egg whites, using 1/3 of the chocolate at a time. Pour or spoon the mixture into serving bowls. Refrigerate for 4 hours before servings. (Finished mousse au chocolate will keep nicely in the refrigerator for 4 days.)

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Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving. Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs.