FROZEN MOCHA MOUSSE
Steps:
- Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
- Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
- Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
- For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.
EASY FROZEN MARGARITAS
Authentic margaritas call for lots of fresh lime juice - both expensive and time-consuming. I've found I can shortcut the process by using frozen limeade. And for a festive non-alcoholic drink, combine a 12-ounce can of limeade (thawed) with a 48-ounce bottle of sparkling water.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 6
Steps:
- Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
- To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.
FROZEN MARGARITA
Cool off this summer with our super-simple frozen margarita recipe. This refreshing tequila cocktail can be made in just five minutes in a blender
Provided by Alice Lascelles
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 6
Steps:
- Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, garnish and serve.
Nutrition Facts : Calories 232 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar
MARGARITA MOUSSE
Serve in sugar-rimmed margarita glasses for a fun presentation. Cook time is chill time. From Hotter Than Hell.
Provided by Julie Bs Hive
Categories Dessert
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar with 1 tsp lime zest. Rub the rims of 4-6 margarita glasses with lime wedges to moisten, crunch into granulated sugar mixture, and place in the freezer.
- In a separate bowl, combine remaining lime zest, condensed milk, Triple Sec, tequila, and 1/3 cup lime juice. Set aside. Whip cream until stiff peaks form. Fold whipped cream into tequila mixture, working carefully to keep the air in the whipped cream. Spoon into prepared frozen glasses, making sure not to disturb the sugared rims. Refrigerate for 4 hours or until firm.
Nutrition Facts : Calories 555.8, Fat 30.7, SaturatedFat 19.1, Cholesterol 115.2, Sodium 149.2, Carbohydrate 64.5, Fiber 0.3, Sugar 60.8, Protein 9.2
FROZEN MARGARITA MOUSSE TARTS
Salted pretzels form the crust for this light and refreshing dessert that mimics the flavors of the lime-flavored cocktail except for the tequila.
Provided by VickiAk
Categories Frozen Desserts
Time 11m
Yield 16 tarts, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place paper baking cups in muffin pans.
- Combine first 3 ingredients in a medium bowl; stir well. Spoon tablespoonfuls of pretzel mixture into prepared pans, pressing to cover bottom of cups.
- Bake at 300°F for 8 minutes. Remove from oven; cool slightly.
- Meanwhile, place orange juice in a small microwave-safe bowl. Sprinkle with gelatin; stir and let stand 1 minute.
- Microwave orange juice mixture at HIGH 30 seconds or until gelatin dissolves; stir well. Stir in lime juice; cool to room temperature.
- Combine whipping cream and salt in a medium bowl.
- Beat at medium speed with an electric mixer until foamy.
- Add sugar, 1 tablespoon at a time, beating until soft peaks form. Gradually fold in orange juice mixture until combined.
- Fill each muffin cup with 1/3 cup whipped cream mixture. Freeze 2 hours or until firm. Garnish with lime slices, if desired.
Nutrition Facts : Calories 197.8, Fat 11.2, SaturatedFat 7, Cholesterol 38.2, Sodium 68.9, Carbohydrate 23.9, Fiber 0.1, Sugar 22.5, Protein 2.1
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