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
Vanity is the food of fools. |
| Anonymous |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
This Recipe for Frozen Double Chocolate Mousse is one of thousands in the Recipes-to-go Dessert Cookbook.
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
If you enjoy this Frozen Double Chocolate Mousse Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Anonymous |
Food Tip |
This is a recipe for Frozen Double Chocolate Mousse from the recipe cookbook of Recipes-to-go (Dessert)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Food Tip |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
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