* Exported from MasterCook II *
Frozen Double Chocolate Mousse
Recipe By : Bon Apetit
Serving Size : 10 Preparation Time :2:00
Categories : Pies
Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup Chocolate Wafer Cookie Crumbs -- Crust
1/3 Cup Graham Cracker Crumbs -- "
1/4 Cup Butter,Melted -- "
4 Ounces Semisweet Chocolate,Finely Chopped -- Dark Choc. Mousse
2 Ounces Unsweetened Chocolate,Finely Chopped -- " " "
6 Egg Yolks -- " " "
3/4 Cup Sugar -- " " "
1/2 Cup Frangelico Liqueur -- (or Amaretto)
1 1/4 Cups Whipping Cream,Chilled -- " " "
3/4 Cup Whipping Cream -- White Choc. Mousse
280 Grams White Chocolate,Chopped (10 ounces) -- " " "
3 Tablespoons Frangelico Liqueur -- (or Amaretto)
1 1/3 Cups Whipping Cream,Chilled -- " " "
2 Ounces Semisweet Chocolate,Coarsly Chopped -- Decoration
1 Tablespoon Butter -- "
1) Heat oven to 180° C (350° F).
2) Mix all crumbs in the bottom of a 9 1/2 inch springform pan. Pour the melted butter over the crumbs and mix with a fork until well blended.
3) Press mixture firmly onto bottom of the pan. Bake
8 minutes and cool in the pan on a rack.
For dark chocolate mousse:
1) Stir the semisweet and unsweetened chocolates in a double boiler over barely simmering water until smooth and melted. Cool to lukewarm.
2) Using electric mixer, beat yolks in a large bowl. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Blend in liqueur, then melted chocolate.
3) Whip cream in another bowl until soft peaks form.
Fold 1/3 of the cream into the chocolate mixture. Gently fold in
the remaining cream. Pour mixture into crust, smooth top and freeze
until set (about 30 minutes).
For white chocolate mousse:
1) Bring 3/4 cup of cream to boil in a heavy small saucepan. Reduce heat and simmer for 2 minutes.
2) Finely chop the white chocolate in a food processor. Pour hot cream through feed tube and blend until mixture is smooth, about 1 minute. Transfer to a medium bowl and cool completely.
3) Stir liqueur into the white chocolate. Using electric mixer, whip 1 1/3 cups of cream in a medium bowl until peaks form. Fold 1/3 of the cream into the white chocolate mixture. Gently fold in the remaining cream. Pour over the dark chocolate mousse, smooth top and freeze until top of mousse sets.
4) Cover mousse and freeze at least 24 hours. Run knife
around edge of pan to loosen. Release pan sides from mousse.
Smooth sides of mousse with icing spatula and return to the freezer.
1) Stir 2 ounces of semisweet chocolate and the butter in a heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
2) Spoon mixture into parchment cone or pastry bag fitted with a small plain tip. Pipe chocolate in decorative pattern around edge of mousse. Freeze until chocolate sets, about 10 minutes. Cut frozen mousse into wedges to serve.
- - - - - - - - - - - - - - - - - -
NOTES : Can be prepared 2 days ahead. Cover with plastic wrap.
This is the most incredible dessert in this whole cookbook! You need
to make it for company, though, unless you want to gain a lot of weight