Frangelico White And Dark Chocolate Mousse Recipes
SIMPLE CHOCOLATE MOUSSE
This amazing dessert is made with just 3 ingredients and comes together in minutes. A word of warning - once you've tasted this simple chocolate mousse, you will never eat regular chocolate mousse again. I know you've been told not to mix water and chocolate, but trust me, this works.
Provided by Chris D. Williams
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h40m
Yield 6
Number Of Ingredients 3
Steps:
- Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
- Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
- Chill for at least 1 hour before serving. Mousse can be spooned or sliced.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 28.2 g, Cholesterol 81.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 21.2 g, Sodium 27.6 mg, Sugar 23 g
WHITE CHOCOLATE MOUSSE
Categories Milk/Cream Chocolate Dessert Frangelico Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.
FRANGELICO WHITE AND DARK CHOCOLATE MOUSSE
Number Of Ingredients 22
Steps:
- Crust: Preheat oven to 350°. Combine cookies, graham crackers, and butter. Press into a springform pan. Bake for 8 minutes. Cool crust on rack. Bottom Layer: Whip cream until soft peaks form and set aside. Melt chocolates over double boiler. Beat egg yolks and gradually add sugar until mixture is pale yellow and batter falls in ribbons. Beat in liqueur, then add melted chocolates. Gradually fold in whipped cream, 1/3 at a time. Pour chocolate mousse onto crust and freeze 30 minutes or until set. Top Layer: Whip 1 1/3 cups cream until soft peaks form and set aside. Chop white chocolate into tiny pieces. In a large saucepan, bring 3/4 cup cream to a boil; simmer for 2 minutes. Add white chocolate to cream, blend until smooth. Add liqueur. Gradually fold in whipped cream, 1/3 at a time. Pour white chocolate mousse on top of chocolate mousse layer. Freeze for at least 8 hours. Remove from freezer 10-15 minutes before serving. Separate from edges with a warm knife. Chocolate Topping: After mousse is set, melt chocolate with butter. Drizzle on top for decoration. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
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