Measure 1 cup heavy cream into a ... cream cheese mixture into the whipped cream. Continue folding until it’s completely mixed in. 8. Spread the chocolate mousse evenly over the chocolate ...

chocolate, and heavy cream. However, it does not have a thickening agent and uses separated egg whites and yolks instead. The key to making mousse is not heating it up, but rather whipping the ...

Whip the cream until soft peaks form when the whisk is removed. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one ...

Add the whipped cream and blend until smooth. Refrigerate until thickened (see tip below). Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

For the mousse, melt the chocolate in a bowl over a pan of simmering water, stirring continuously, then set aside. Whip the cream until it forms soft peaks, then carefully fold in the melted ...