CRUST
2/3 cup chocolate wafer crumbs
1/3 cup graham cracker crumbs
1/4 cup unsalted butter, melted
DARK CHOCOLATE MOUSSE
4 oz semi-sweet chocolate finely choppe, d
2 oz unsweetened chocolate finely chopp, ed
6 egg yolks
3/4 cup sugar
1/2 cup frangelico liqueur
1 1/4 cup chilled whipping cream
WHITE CHOCOLATE MOUSSE
3/4 cup whipping cream
10 oz white chocolate, chopped
3 tbsp frangelico liqueur
1 1/3 cup whipping cream, chilled
2 oz semisweet chocolate coarsely chopp, ed
1 tbsp unsalted butter
A Recipe for
Frozen Double Chocolate Mousse
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This Recipe for Frozen Double Chocolate Mousse is one of thousands in the Recipes-to-go Dessert Cookbook.
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
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The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This is a recipe for Frozen Double Chocolate Mousse from the recipe cookbook of Recipes-to-go (Dessert)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Herb Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Hunger is the best sauce in the world. |
| Cervantes |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
What garlic is to food, insanity is to art. |
| Anonymous |
FOR CRUST: Preheat oven to 350øF. Mix all crumbs in bottom of
9-1/2-inch springform pan. Pour butter over. Mix with fork until
well-blended. Press mixture firmly onto bottom of pan. Bake 8
minutes. Cool crust on rack. FOR DARK CHOCOLATE MOUSSE: Stir both
chocolates in double boiler over barely simmering water until smooth
and melted. Cool to lukewarm. using electric mixer, beat yolks to
blend in large bowl. Gradually add sugar and beat until pale yellow
and slowly dissolving ribbon forms when beaters are lifted. Blend in
Frangelico, then melted chocolate. Whip cream in another bowl until
soft peaks form. Fold 1/3 of cream into chocolate mixture. Gently
fold in remaining cream. Pour mixture into crust; smooth top. Freeze
until set, about 30 minutes. FOR WHITE CHOCOLATE MOUSSE: Bring 3/4
cup cream to boil in heavy small saucepan. Reduce heat and simmer 2
minutes. Finely chop white chocolate in processor. Pour hot cream
through feed tube and blend until mixture is smooth, about 1 minute.
Transfer to medium bowl. Cool completely.
Stir Frangelico into white chocolate mixture. Using electric mixer,
whip 1 1/3 cups cream in medium bowl until peaks form. Fold 1/3 cream
into white chocolate mixture. Gently fold in remaining cream. Pour
over dark chocolate mousse; smooth top. Freeze until top of mousse
sets.
Cover mousse and freeze at least 24 hours. Run knife around edges of
pan to loosen. Release pan sides from mousse. Smooth sides of mousse
with icing spatula. Return to freezer.
Stir 2 ounces of semisweet chocolate and butter in heavy small
saucepan over low heat until melted and smooth. Cool to lukewarm.
Spoon into parchment cone or pastry bag fitted with small plain tip.
Pipe chocolate in decorative pattern around edge of mousse. Freeze
until chocolate sets, about 10 minutes. (Can be prepared 2 days
ahead. Cover with plastic wrap.) Cut frozen mousse into wedges to
serve.
Serves: 10
Frozen Double Chocolate Mousse Recipe brought to you by Recipes To-Go