Frangelico White And Dark Chocolate Mousse Food

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

WHITE CHOCOLATE MOUSSE

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.

SIMPLE CHOCOLATE MOUSSE

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.

FRANGELICO WHITE AND DARK CHOCOLATE MOUSSE

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.