Anyone know a chocolate mousse recipe?!

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Long, long ago I apprenticed under the Detroit area’s preeminent French Chef at that time. This is one of the recipes we served ... it is a “bag” made of pure chocolate filled with three different types of mousse. Here is the chocolate mousse creation ... Chef Duglass’ “Sac De Bonbons”

4 Small paper bags ... the small eight-o-clock coffee bags work. (a #3 bag I think ... about 7" tall)
24 oz melted bittersweet chocolate
5 oz bittersweet chocolate
5 oz unsalted butter
5 large egg yolks
1 tea vanilla
1Tbl Cognac
10 egg whites (large eggs)
2 Tbl hot coffee
2 Tbl instant coffee (actually, freeze dried espresso - but instant coffee will work)
2 Tbl chocolate flavored liqueur
dash of cream of tartar
2 c. Sugar
5 oz melted white chocolate
1 small lemon - juice and zest
2c. heavy cream - whipped
20 oz frozen whole raspberries (or strawberries). (or about 10 oz frozen and 10 oz fresh if you prefer)

The paper bags are used to create all-chocolate bags by painting the inside of the paper bags with melted chocolate using a brush. Paint the inside - let harden in the icebox and paint again. 2 coats should do it. Then put in freezer. When you pull them later, you’ll carefully tear the paper away to leave an all-chocolate bag.
Melt the 5 oz bittersweet chocolate and the unsalted butter in a double boiler ... whip to combine. Add egg yolks and mix. Beat in vanilla and cognac. (this is the chocolate layer ... and yes, it does not contain egg whites)
In another bowl, combine the 2 Tbl hot coffee with the instant coffee and add the chocolate liqueur.
In another bowl whip the egg whites with the cream of tarter (soft peaks) ... gradually add the sugar and whip 'till stiff. (the egg whites!).
Then *quickly* add the melted white chocolate and fold in. The mixture should look a bit like marshmallow at that point. Now add the lemon juice and zest and fold in.
Divide the meringue into 2 bowls, and in one bowl, add the coffee/liqueur mixture. (at this point these bowls are, respectively, the Vanilla/white chocolate mousse and mocha mousse.)
Now pull the bags from the freezer and carefully tear off the paper to leave the chocolate bag intact.
To get the mousse into the chocolate bags it is best to use a pastry bag but you can do it with a tablespoon if you’re careful.
Layer the three mousses into the bags. Put the bags back in the icebox until time to serve if it will be soon ... they can also be frozen, but note that they take almost half an hour to thaw if they become totally frozen ... in any regard, the chocolate bag (the “shell”) should be very cold at time of service.

Prior to service, thaw half the berries and set aside (drain off any excess liquid) (assuming you are using all frozen berries.)
Take the other half and cook in a saucepot until somewhat thickened. Then push the cooked berries thru a strainer to remove the seeds and use the resulting puree to coat the bottom of the serving plate. Put the mousse bag on the prepared plate ( the bag is usually served upright.) and decorate with the whole berries. Additional garnish if you like can be some chocolate curls etc, a dash of powdered sugar, and maybe a sprig of mint ... we usually just served it with the berries though.

EASY CHOCOLATE MOUSSE RECIPE

Ingredients:

6 ounce package of semi-sweet chocolate morsels shopping list
3 eggs, separated
1/4 cup water
1/8 tsp salt
1/3 cup firmly packed brown sugar

How to make it:

Melt the semi-sweet chocolate morsels over hot (not boiling) water.
Remove from heat.
Add the egg yolks, one at a time.
Beat well after each addition.
Add water and beat until smooth.
In a bowl, combine egg whites and salt.
Beat until soft peaks form.
Gradually beat in brown sugar and continue beating until stiff. peaks form.
Gently fold in chocolate mixture.
Chill in the refrigerator a couple of hours or until ready to serve.
Makes 4 servings

Easy Chocolate Mousse
Ingredients
1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cups milk
1 (16 ounce) container frozen whipped topping, thawed
Directions
1.Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
2.Fold in the whipped topping until blended. Refrigerate until chilled and serve.

allrecipes.com

1 Mouse
250g plain chocolate
50g white chocolate

melt plain chocolate, meanwhile bash mouse on head till stops wriggling. hang by tail and dip in melted chocolate, leave to cool on tray then melt white chocolate, and pipe on silly face on to the mouse.

Can replace plain choc with toffee, but it sticks to the tray and difficult to get off.

Heston Blumenthal programmes

I always sneak a bit of scat into my chocolate mousse, it can make lively any situation and anger all. Apart from that melt 1 kg choc/scat and add 10 beaten egg whites, leave to set in pots in the fridge. Don't eat this shite though if you're an old assed dude or you might damn well poison your bad self. Peace.

Was wondering if this is a typo ? Dorris is usually spelt Doris so , do you mean chocolate mousse or, chocolate mouse ?

Yeuk, we don`t want to know why you want the recipe.