Chocolate Almond Frozen Mousse Food

FROZEN CHOCOLATE MOUSSE

Steps:

• beat whipping cream in chilled small bowl on high with an electric mixer until stiff.
• fold in liqueur and chocolate syrup.
• spoon into 2 paper lined foil cupcake liners.
• cover and freeze at least 4 hours but no longer than 48 hours.
• place in fridge 15 minutes before serving.
• sprinkle with cocoa.
• serve.

CHOCOLATE ALMOND FROZEN MOUSSE

Steps:

• Allow Cool Whip to thaw on the counter for ten to fifteen minutes.Gently stir in cool coffee until combined. Melt Hershey bar in the microwave for 30 to 45 seconds. Allow to cool for a couple of minutes, then stir into Cool Whip mixture. Since the Cool Whip is cold, it will solidify the candy bar in tiny particles.Serve soft or refreeze and serve as an ice-cream type treat.

CHOCOLATE ALMOND MOUSSE CAKE RECIPE - (4.7/5)

Steps:

• 1 Heat oven to 350°F. Spray 15x10x1-inch pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray paper with cooking spray. 2 Make cake mix as directed on box using water, oil and eggs. Pour batter into sprayed paper-lined pan. 3 Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and paper. Cool completely, about 15 minutes. 4 Meanwhile, in medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in almond extract. Cool 10 minutes or until slightly cooled. Genlty stir cooled chocolate into whipped cream. 5 Trim edges of cake. Cut cake lengthwise into 2 long layers. Place 1 layer on serving platter. Spread with 1/3 of mousse. Repeat with remaining cake layer and 1/3 of mousse. Place remaining 1/3 of mousse in pastry bag fitted with star tip. Pipe border around bottom and top of cake. Decorate top of cake with mousse rosettes. Sprinkle top with almonds. Store in refrigerator.

CHOCOLATE ALMOND MOUSSE CAKE

Steps:

• Heat oven to 350 degrees.
• Spray 15x10x1inch baking pan with nonstick spray.
• Line bottom of pan with waxed paper and spray it also.
• Prepare cake mix as directed on package using water, oil and eggs.
• Pour batter into prepared paper-lined pan.
• Bake at 350 for 18-20 minutes, or until done.
• Cool cake in pan on wire rack for 10 minutes.
• Invert cake onto wire rack, remove pan and paper.
• Cool completely.
• Meanwhile melt chocolate.
• Stir in almond extract and cool completely.
• Fold cooled chocolate into whipped cream.
• Trim edges of cake.
• Cut cake lengthwise into two long layers.
• Place one layer on serving platter.
• Spread with 1/3 of mousse.
• Repeat with remaining layer and 1/3 of the mousse.
• Place remaining mousse in a pastry bag fitted with a star tip.
• Pipe border around bottom and top of cake.
• Decorate top of cake with mousse rosettes.
• Sprinkle top with toasted almonds.
• Store in refrigerator.

TWO CHOCOLATE FROZEN MOUSSE

Steps:

• With the melted butter, brush 6 (3/4-cup) dariole * cups. Line the bottom of each cup with a circle cut from waxed paper and butter the circles. Arrange the cups on a flat baking tray and set aside. In the large bowl of an electric mixer, using the whisk, whisk together the egg yolks and sugar on high speed until the mixture is pale yellow, almost white, and very thick. Meanwhile, in a saucepan, bring 1 1/2 cups of the cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into 2 equal portions, and refrigerate, covered, until needed. In a clean bowl, with a clean whisk, whip the remaining 1/2 cup cream to soft peaks. Refrigerate, covered, until needed. When ready to use, whisk slightly to return to the soft peak stage. Melt the white chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Place in the freezer for at least 1 hour. Melt the milk chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Remove the frozen white chocolate mousse from the freezer. Top with some of the chopped cookies. Top with the milk chocolate mixture. Return to the freezer and freeze for at least 3 more hours. This can be made several days in advance. When ready to serve, remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops a few times, and unmold. Remove the waxed paper circles.
• *Dariole cups can usually be purchased in shops that carry gourmet kitchen equipment. However, if not available, you can use large demitasse cups, coffee cups, or water glasses.

FROZEN CHOCOLATE MOUSSE

Steps:

• In a blender, combine chocolate chips and very hot coffee.
• Blend until melted and smooth.
• Add rum or brandy.
• Add egg yolks and blend 30 seconds.
• Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
• Fold into chocolate mixture.
• Whip cream and fold into chocolate mixture.
• Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.

FROZEN CHOCOLATE MOUSSE

Steps:

• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
• Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.