Any chocolate mousse brands

[XanaDUer2]

Or recipes? Is there a brand? Or recipe? TIA

[elleng]

1. JUST the first one I ever had, Home-Made by my high school classmates

MOTHER!!! 60? years ago!!!

[Kali]

2. ...

seriously: whipped cream and pudding mixed together, instant pudding probably better for this purpose

[XanaDUer2]

3. I'll settle for pudding

[Kali]

4. I prefer it

first time I was served chocolate mousse I was not impressed. it was just fluffy bland pudding to me. I would rather have the pudding with the whipped cream on top. plus the person that made it put chunks of pears in it. a total nightmare for a person with food texture issues.

[slightlv]

5. I very much prefer the cook and serve puddings

For anyone with milk issues, be aware that neither the cook n serve, nor instant will set up firm if you use Lactaid milk. I always do... I'm that sensitive to lactose, but I've learned to live with the result. The Instant, not so much. There's very little setting up if you do the lactaid milk.

[Turbineguy]

6. I make it from time to time.

I learned this from a ship's Captain who asked me at dinner once if I knew how to make colloidal sauces.

Ingredients per serving:

1 oz milk chocolate
1 egg
1oz whipping cream.

Trader Joe's 1 lb milk chocolate bars are great for this.

So I make enough for 6 people. You really should not try less.

Separate the eggs and refrigerate the egg whites.

Melt the chocolate but control the temperature to below 140 deg F. Set aside but keep it close.

Use a double boiler (preferably copper) to congeal the yokes to a sauce (like making hollandaise sauce). Stir constantly and vigorously. Do not over heat or work it to long. Be careful not to make scrambled eggs.

When egg yokes have thickened, fold melted chocolate and egg yokes together.

Whip cream to peaks.

Whip egg whites to peaks. As an optional extra you can add in an envelope of Knox clear gelatin to the egg whites. It will help keep the mousse stiff longer.

Fold the chocolate/yoke mixture into the whipped cream using a flexible spatula.

Then fold the chocolate/yoke/whipped cream into the egg whites.

It's important to fold and not stir. Stirring will cause the mousse to collapse.

Spoon into tall champagne glasses, and refrigerate until ready to serve

Add a little more whipped cream and garnish with powered chocolate or/and a mint leaf.

It took me a few tries to master this so don't beat yourself up if it doesn't come out at first.

[Old Crank]

7. My fav for a quick mousse fix

Probably not available in the US. This stuff is ridiculously good for the price. Inflation has taken a toll, it used to be 0.79 euro...
I have had better but nowhere near this price point.

https://www.rewe.de/produkte/dr-oetker-mousse-chocolat-100g/4629655/?ecid=pla_google_vs_nonbr_pm_k%C3%A4se-eier-molkerei_lia_19638956520_146010112979_pid%3A4629655_ch%3Alocal_nn_d%3Ac&marketCode=440669

[XanaDUer2]

8. Ty!