Brandy Kissed Chocolate Mousse With Coconut Crumble Recipes

CLASSIC CHOCOLATE MOUSSE

Steps:

• For mousse: Heat whipping cream gently in double-boiler or small saucepan until it comes to a simmer.
• Remove from heat and add chocolate.
• Stir until the chocolate has completely melted.
• Whisk in the egg yolks and brandy.
• Set aside to cool completely.
• Beat 1/3 cup cream, sugar and vanilla in medium bowl to stiff peaks.
• Fold into cooled chocolate mixture.
• Spoon into wineglasses.
• Cover with plastic wrap and refrigerate until firm, about 3 hours.
• For cream: Beat cream, sugar and brandy in medium bowl to soft peaks.
• Top mousse with dollops of cream.

CHOCOLATE-COVERED MAPLE BRANDY JELLIES WITH NUTS

Steps:

• For the maple cream layer: Line a 10-inch square cake pan with plastic wrap so that the plastic falls over the edges of the pan. Then place a square of parchment paper over the plastic in the bottom of the pan.
• In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. In a small saucepan bring the half-and-half to a simmer. Add the sugar and maple syrup, and stir until the sugar dissolves. Remove the saucepan from the heat and add the gelatin. Stir until incorporated. Pour the mixture into the prepared cake pan. Refrigerate until set, about 45 minutes.
• For the brandy layer: When the maple cream layer is completely set, begin on the brandy layer. In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. Bring the simple syrup to a simmer, then add the gelatin and whisk until melted together. Remove from the heat and stir in the brandy. Pour the brandy layer over the maple cream layer in the cake pan. Refrigerate until set, another 45 minutes.
• Using the plastic wrap as handles, carefully lift the layered gelatin from the cake pan. Slice into 1-inch squares. Fill a large saucepan with about 3 inches of water and bring to a boil. Fit a large glass or metal mixing bowl into the pot, making sure that the bottom of the bowl doesn't touch the water. Place the chocolate in the bowl and, using a heat resistant spatula, stir as the chocolate melts. Once fully melted, stir until a candy thermometer inserted in the chocolate reads 120 degrees F. Then pour the chocolate onto a clean, cool surface and push it back and forth with a spatula or bench scraper. You're looking to push it around to cool it down to 82 degrees F. This is tempering the chocolate. Transfer the chocolate to a clean bowl. Use a fork to dip the gelatin squares into the chocolate, tapping a bit to remove excess chocolate. Then place the squares chocolate-side up on a sheet pan fitted with a cooling rack. Repeat for the remaining gelatin squares. Garnish with the candied pecans while the chocolate is still hot so they stick to the candies.

EVERYONE LOVES IT CHOCOLATE MOUSSE

Steps:

• Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
• Beat egg yolks, one at a time, into the chocolate mixture.
• Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
• Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
• Chill in refrigerator until set, about 2 hours.

CHOCOLATE BROWNIE MOUSSE COCONUT MACAROON TRIFLE

Steps:

• Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
• Whip Cream with Sugar & Vanilla until fairly stiff.
• Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
• Cut prepared & cooled Brownies into small squares.
• Place half of the Brownies in the bottom of a Trifle dish.
• Spread half of the Choclolate pudding mixture over the Brownies.
• Spread half of the Coconut pudding mixture over the Chocolate pudding.
• Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
• Spread remaining Coconut pudding over the Macaroons.
• Place the remaining Brownies over the Coconut pudding.
• Spread the remaining Chocolate Pudding over the Brownies.
• Spread remaining Whipped Cream over the Chocolate Pudding.
• Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.

FROZEN BRANDY MOUSSE WITH CHOCOLATE SAUCE

Steps:

• Whisk yolks, sugar and 1/4 cup water in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water). Whisk until mixture registers 170°F on candy thermometer, about 4 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 6 minutes.
• Using mixer fitted with clean dry beaters, beat cream, brandy, vanilla and nutmeg in large bowl until stiff peaks form. Fold cream mixture into yolk mixture.
• Spoon mousse into 13 x 9 x 2-inch glass baking dish. Cover mousse and freeze until firm, at least 6 hours or overnight.
• Bring half and half to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. (Mousse and sauce can be made 3 days ahead. Keep mousse frozen. Cover sauce and chill; rewarm over low heat.)
• Scoop mousse into parfait glasses. Spoon sauce over and serve.