Chocolate Mousse

Dark Chocolate with Eggs Cooked in Water Bath

Glen's

Cook's recipe

With butter
Comparisons

Dark Chocolate with Uncooked Eggs
See Avoiding Salmonella

Congressman Ben Cardin's

Gumbo Pages White Chocolate Mousse

Dark Chocolate with Gelatin Instead of Eggs

Hershey's

Nick Malgieri's (make day before when using gelatin)

Woodstock's Inn, with butter instead of gelatin or eggs

Would you believe olive oil instead of gelatin or eggs

White Chocolate

From Pastry Chef, with gelatin

From Recipe Center, with gelatin

With Liqueurs

Raspberry, rum

Rum

Cooking school, rum

White chocolate with brandy

White, creme de caacao

White Chocolate Mousse with Grand Marnier or Cherry Kirsch

Brandy

Sparkling wine and white chocolate from Domaine Carneros

Coffee and whiskey

With Creme de cacao

Grand Marnier

Dark chocolate and Grand Marnier

Grand Marnier and Cognac

Irish Coffee, egg safe

With hazelnuts and whiskey

Green creme de menthe and white chocolate for St. Paddy's Day

Creme de menthe (elaborate)

Expresso and rum

Kahlua

Expresso; Orange, with 2 TBL vegetable oil

Miscellaneous

Lots of Links from Recipe Source

And more links from Cook Eat Share

Melting Chocolate

Everything you ever wanted to know about egg whites

Raw Eggs and Pasteurization

Very complicated, but lovely, ultimate chocolate mousse cake

Copy cat recipes

Avoiding Salmonella

Recipe No. 10:
The ULTIMATE in how to avoid salmonella in eggs

From Gumbo Pages:
"The key to a great chocolate mousse is that you can't incorporate hot melted chocolate into whipped cream. The chocolate mixture must be cool to the touch or the cream will break. Lightly blend the two mixtures until uniform."

From Chocolatier:
"Because salmonella bacteria is killed in eggs cooked to 160 degrees F, Chocolatier's recipes for such desserts as mousses and buttercreams now include the extra step of cooking a sugar syrup to at least 240 degrees F (soft ball stage) and pouring it over the eggs to raise their temperature sufficiently."

From Food Safety:
"When making chocolate mousse, melt the chocolate with the liquid called for in the recipe, then add the eggs and continue to heat gently until the mixture reaches the safe temperature of 160ºF. Do not fold raw beaten egg whites into the cooked mixture--it hasn't been proven that raw egg whites are free of salmonella bacteria.