Magnificent Mousse

So, I've been experimenting with chocolate mousse--and surprised at how easy it is to make! I'm presenting two recipes here with other variations and ideas. Enjoy! (based on recipes found at http://www.mousserecipes.com/)

Mousse I: Make-ahead blender mousse- rich, thick and creamy, but needs to chill overnight.

Ingredients:

1 cup of chocolate chips.
1 medium egg.
1 teaspoon of vanilla.
1 cup of heavy cream.
Whipped cream.

Preparation Instructions:
Place the chocolate chips, egg and vanilla in a blender and chop.
Heat the cream until small bubbles appear at edge. Do not boil.
With the blender running, pour in the hot cream.
Blend until the chocolate is melted and the mixture is smooth.
Pour into dessert dishes and cover with plastic and chill.
Serve with whipped cream dollops.
Makes approx 4 - 2/3 cup servings

Note: It is not recommended that pregnant women consume partially cooked eggs. If you are expecting, the recipe below would probably meet the needs better.

Mousse II: Light and fluffy-can be served right after making, but better after being chilled.

Ingredients:

1 ¾ cups of heavy cream.
7 teaspoons of sugar.
8 oz of chopped semisweet chocolate.
¾ teaspoon vanilla.

Preparation Instructions:
Scald ½ cup of the heavy cream with the sugar, stirring to dissolve the sugar.
In a large bowl, pour the hot sweetened cream over the chopped chocolate and stir until the chocolate is melted and the mixture is smooth.
Set aside to allow to completely cool.
Once cool, whip the remaining 1 ¼ cups of heavy cream with the vanilla just until stiff; do not over beat.
Fold the whipped cream into the chocolate mixture.
Serve.
Makes approx 4 - 2/3 cup servings

Variations:
*Almond Mousse-Use 3/4 tsp almond extract instead of vanilla. Garnish with slivered almonds.
*Chocolate Mint Mousse-substitute 1/2 cup of the chocolate chips with mint chocolate chips or Andes Mint Baking Pieces.
*Layered Chocolate Mousse Pie-Precook 9" deep dish pie crust: 5 min before cooking time ends, coat base and 1" up sides of crust with egg wash then finish cooking. Cool crust. Make Mousse I. Pour into pie crust until about half full (there will be some left over). Chill overnight. Make Mousse II. Spread on top of first layer and chill. (Again, there will be some left over). Add layer of Cool Whip before serving.