Decadent Chocolate Mousse Food
DECADENT CHOCOLATE MOUSSE BARS
I made these for a company bake-off and won first prize. This is time consuming, but is one of the most fabulous chocolate desserts I have ever made! It can be made with or without the ganache topping, but I strongly suggest that you make it totally awesome by adding the ganche! Don't eat too many -- they are rich!
Provided by Cook4_6
Categories Bar Cookie
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- To make crust:.
- Line a 9 x 13" cake pan with parchment paper.
- Melt milk chocolate in a double boiler.
- Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
- Spread mixture evenly into prepared pan and cool in refrigerator.
- To make Mousse:.
- Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
- Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
- Continue mixing and add egg yolks, one at a time, beating well after each addition.
- Fold in heavy cream that has been beaten to firm peak.
- Mix well to incorporate, leaving no white streaks in the chocolate.
- Spread mousse over crust.
- Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
- Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
- If bars are soft, place rack in freezer until ganache is ready.
- To make ganache:.
- Melt chocolate in double boiler.
- Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
- Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
- Strain mixture to remove any pieces of unmelted chocolate.
- Let cool for about 1 hour.
- Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
- The bars should be stored in the refrigerator.
Nutrition Facts : Calories 495.1, Fat 40.1, SaturatedFat 22.6, Cholesterol 99.7, Sodium 172, Carbohydrate 35.8, Fiber 4.7, Sugar 21.8, Protein 7.9
DECADENT DOUBLE CHOCOLATE MOUSSE
This is not diet food! I've used it in chocolate cookie crusts as a mousse pie, just shave a chocolate bar on top. You might note that this is not a light and airy mousse, it is very rich and thick, which is just what I was looking for at the time.
Provided by startnover
Categories Dessert
Time 1h20m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Break chocolate into pieces.
- Melt with water over low heat and stir till smooth.
- Remove from heat and blend in egg yolks and extract.
- Add butter 1T at a time, stir till blended and cool slightly.
- Whip cream till stiff peaks.
- Carefully fold into chocolate mixture.
- Chill 1 hour.
- Serve in custard cups or in pie crust.
Nutrition Facts : Calories 4424.8, Fat 337.2, SaturatedFat 188.7, Cholesterol 930.9, Sodium 822.5, Carbohydrate 313.4, Fiber 34.4, Sugar 237.2, Protein 59.9
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