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.
BLACKBERRY FOOL
I strongly recommend using fresh blackberries in this recipe for best flavor. Raspberries, strawberries or a combination of all three may be used, but they should all be fresh.
Provided by JOSIE
Categories Desserts Specialty Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
- In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
- In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 26.9 g, Cholesterol 169.4 mg, Fat 47.4 g, Fiber 3.8 g, Protein 4 g, SaturatedFat 29.3 g, Sodium 53.9 mg, Sugar 18.9 g
FROZEN BLACKBERRY MOUSSE
One of my favorite summer treats! I remember searching the woods for enough blackberries for my mother to make Blackberry Mousse. She would spread it in a pyrex dish and scoop it out with an ice cream scoop. I like to use the muffin tins. After they are frozen you can take them out of the pan and put them in large ziplock freezer bags and take them out as individual servings. It is best if you let them thaw slightly before eating.
Provided by Summers
Categories Frozen Desserts
Time 1h10m
Yield 12 muffin tins, 12 serving(s)
Number Of Ingredients 4
Steps:
- Line 12 serving muffin pan with foil baking tins. Place blackberries in a bowl and crush slightly. Set aside.
- In a large mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium high speed until soft peaks form.
- Fold in crushed berries and spoon into lined muffin cups.
- Freeze until firm. To serve remove baking tins and place on desert plates. can be garnished with fresh berries and shaved chocolate to dress it up!
Nutrition Facts : Calories 182.5, Fat 14.8, SaturatedFat 9.1, Cholesterol 54.3, Sodium 15.6, Carbohydrate 12.1, Fiber 1.9, Sugar 9.2, Protein 1.3
BLACKBERRY MOUSSE
Categories Berry Dessert Freeze/Chill Blackberry Fall Summer Chill Parade
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- 1. Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest, and berries; bring just to a boil, stirring. Cool to room temperature; reserve.
- 2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
- 3. Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.
- 4. Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.
- 5. Garnish with whole blackberries and a mint sprig.
FROZEN BLACKBERRY FOOL
Falling somewhere between an ice cream and a syllabub, this berry-rippled dessert is seasonal and spectacular
Provided by Barney Desmazery
Categories Dessert, Dinner, Dessert, Dinner
Time 10m
Number Of Ingredients 10
Steps:
- Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.
- Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.
Nutrition Facts : Calories 475 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
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