Chocolate Mousse #08
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chocolate Mousse #08
  Chocolate    Mousse    Dessert  
Last updated 6/12/2012 1:15:42 AM. Recipe ID 45219. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chocolate mousse #08
 Categories: Dessert
      Yield: 10 Servings
 
---------------------------CRUST--------------------------------
    2/3 c  Chocolate wafer cookies;
           -crumbs
    1/3 c  Grahm cracker crumbs
    1/4 c  Unsalted butter; melted

------------------------BOTTOM LAYER-----------------------------
      4 oz Semisweet chocolate; finely
           -chopped
      2 oz Unsweetened chocolate;
           -finely chopped
      6    Egg yolks
    3/4 c  Sugar
    1/2 c  Frangelico liqueur
  1 1/4 c  Whipping cream; chilled

-------------------------TOP LAYER------------------------------
      2 c  Whipping cream
     10 oz White chocolate; finely
           -chopped
      3 tb Frangelico liqueur

-------------------------DECORATION------------------------------
      2 oz Semisweet chocolate
      1 tb Butter
 
  Crust: Mix first three ingredients and press into bottom of a 9-1/2 inch spring-form pan.
  Bake at 350 degrees for 8 minutes.
  
  Bottom Layer: Melt the chocolate in the top of double-boiler, cool
  until lukewarm. Beat the egg yolks, adding the sugar a little at a
  time until pale in yellow and it forms a ribbon. Blend in liqueur,
  then melted chocolate. Beat chilled whipping cream to soft peaks.
  Fold in 1/3 cup of the whipped cream and then the remaining. Pour
  mixture into the pan, smooth the top and freeze until set, about 30
  minutes.
  
  Top Layer: Bring 3/4 cup of cream to a boil, reduce heat and cool for
  2 minutes.  Finely chop white chocolate in food processor, pour hot
  cream thru feed tube and blend until smooth. Transfer to a medium
  bowl, cool completely. Stir liqueur into white chocolate. Beat
  remaining whipping cream to soft peaks. Fold in 1/3 of the cream and
  then fold in the remaining. Pour over bottom layer, smooth top and
  freeze until set. cover and freeze for at least 24 hours. Run a knife
  around the edge, remove the ring, smooth side and return to freezer.
  
  Decoration: Melt chocolate and butter in a heavy pan, cool to
  lukewarm. Pipe decorations and freeze until set, about 10 minutes.
  
  NOTE: Can be prepared up to 2 days ahead, covered with plastic wrap
  and frozen. Frozen mousse can be cut inot wedges to serve.
  
  Per serving: 736 Calories; 58g Fat (67% calories from fat); 7g
  Protein; 58g Carbohydrate; 250mg Cholesterol; 144mg Sodium
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 45219 (Apr 03, 2005)

[an error occurred while processing this directive]