Frozen Brandy Mousse With Chocolate Sauce Food

RASPBERRY WHITE CHOCOLATE MOUSSE

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
• In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
• Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

FROZEN CHOCOLATE-MOUSSE TRIFLES

Steps:

• In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
• In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
• Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

FROZEN RHUBARB AND WHITE CHOCOLATE SOUFFLE

Steps:

• THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
• Puree, then set aside to cool.
• THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
• Secure parchment with an elastic band or string.
• Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
• Whip cream to soft peaks and chill.
• Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
• Remove from simmer, and whisk chocolate into egg yolk mixture.
• Let mixture sit until at room temperature.
• Fold in whipped cream in two additions just until incorporated.
• Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
• Fold one third of the egg-whites into mousse followed by the remaining two thirds.
• Quickly fold in the rhubarb.
• Spoon mousse into the ramekins, filling up over the edge of each ramekin.
• Freeze overnight- or at least 6 hours.
• TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.

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 BRANDY MOUSSE WITH CHOCOLATE SAUCE

Steps:

• Whisk yolks, sugar and 1/4 cup water in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water). Whisk until mixture registers 170°F on candy thermometer, about 4 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 6 minutes.
• Using mixer fitted with clean dry beaters, beat cream, brandy, vanilla and nutmeg in large bowl until stiff peaks form. Fold cream mixture into yolk mixture.
• Spoon mousse into 13 x 9 x 2-inch glass baking dish. Cover mousse and freeze until firm, at least 6 hours or overnight.
• Bring half and half to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. (Mousse and sauce can be made 3 days ahead. Keep mousse frozen. Cover sauce and chill; rewarm over low heat.)
• Scoop mousse into parfait glasses. Spoon sauce over and serve.

FROZEN ORANGE MOUSSE TORTE

Steps:

• Preheat oven to 350°F.
• Blend first 4 ingredients in processor until almonds are coarsely chopped.
• Add melted butter and blend until moist crumbs form. Using a square of parchment paper, press almond mixture onto bottom (not sides) of 9-inch-diameter spring-form pan.
• Bake crust until golden, about 8 minutes.
• Chill while preparing mousse.
• Can be prepared a week or two before, covered and frozen.
• Place berries, sugar and orange juice in a medium saucepan.
• Bring to a boil, turn down to simmer and cook about 10 minutes. Cool.
• Purée berry mixture in processor. Strain through sieve set over bowl, pressing on solids.
• Mix in orange juice and peel. Cover and refrigerate until cold.
• Can be made the weekend before. Keep refrigerated.
• Whisk orange juice, sugar and egg yolks in a medium metal bowl.
• Set bowl over saucepan of simmering water (the bowl should not to touch the water). Whisk until candy thermometer registers 170°F, about 5 - 6 minutes.
• Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 - 8 minutes. Carefully mix in 1 cup plain Greek yogurt. Beat in Grand Marnier.
• In a separate bowl, beat 1 cup cream and orange peel in bowl until stiff. Fold cream into yolk mixture. Pour mousse into crust.
• OPTIONAL: Beat 1/3 whipping cream until stiff. Spoon whipped cream into pastry bag fitted with medium star tip. Pipe cream around top edge of torte. Cover spring form pan and freeze overnight. *
• Cut around pan sides to loosen torte. Release pan sides.
• Cut torte into wedges.
• Pour a couple spoonfuls of Berry Sauce on each wedge and serve.

FROZEN BRANDY MOUSSE WITH CHOCOLATE SAUCE

Steps:

• Whisk yolks, sugar and 1/4 c. water in medium metal bowl to blend. Set bowl over saucepan of simmering water (don't let bowl touch water). Whisk till mix registers 170 degrees on candy thermometer, about 4 min. Remove bowl from over water. Using electric mixer, beat mix till cold and thick, about 6 min. Using mixer fitted with clean dry beaters, beat cream, brandy, vanilla and nutmeg in large bowl till stiff peaks form. Fold cream mix into yolk mix. Spoon mousse into 13- by 9- by 2-inch glass baking dish. Cover mousse and freeze till hard, at least 6 hrs or possibly overnight. Bring half-and-half to simmer in medium saucepan. Remove from heat. Add in chocolate; whisk till smooth. (Mousse and sauce can be made 3 days ahead. Keep mousse frzn. Cover sauce and chill; rewarm over low heat.) Scoop mousse into parfait glasses. Spoon sauce over and serve. This recipe yields 6 servings.

CHOCOLATE MOUSSE CAKE WITH STRAWBERRY SAUCE ▶

Steps:

• To make the chocolate mousse: In a double boiler over barely simmering water, melt the chocolate and butter, stirring until smooth. Set aside to cool slightly. In a deep bowl, whip the cream until soft peaks form. Add the sugar, then add the brandy and liqueurs. Blend thoroughly. Mix a small amount of the whipped cream into the melted chocolate to lighten it, then fold that mixture back into the whipped cream very gently. In a double boiler over barely simmering water, whisk the egg yolks for 2 minutes; set aside. In a large bowl, beat the egg whites until soft peaks form. Fold the egg yolks, then the beaten egg whites, into the chocolate mixture until smooth and blended. Cover and refrigerate. To make the cake: Preheat the oven to 350 F. Grease a 4-by-12-inch pan and dust with flour, tapping out the excess. In a double boiler over barely simmering water, mix the eggs and sugar together and beat until thickened and smooth, about 4 to 5 minutes. Set aside. Sift the cornstarch, sugar, and flour together and fold into the egg mixture. Fold the butter and vanilla extract into the batter. Pour into prepared pan and bake for 30 to 40 minutes, until the cake springs back when touched lightly. Let cool. Cut the cooled cake into 6 slices to fit a loaf pan. Line a cake pan with the slices of sponge cake. Ladle in the chilled chocolate mousse until the pan is full. Cover the mousse with slices of sponge cake. Cover with plastic wrap and freeze. To make the sauce: Puree the berries in a food processor or blender. Strain through a fine-meshed sieve. In a medium saucepan, heat the puree over low heat and stir in the remaining ingredients. Let cool, then cover and refrigerate. To make the flavored whipped cream: In a small deep bowl, whip the cream until soft peaks form. Add orange liqueur. Cover and refrigerate. To serve: Warm a large knife in hot water and cut the mousse cake into 8-inch slices. Ladle strawberry sauce onto each of eight serving plates. Place a slice of frozen mousse cake on the sauce. Place in the refrigerator until semi-soft. Top with flavored whipped cream and garnish with strawberries.

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 MILK CHOCOLATE AND AMARETTO MOUSSE PIE

Steps:

• for crust:
• Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
• for filling:
• Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

FROZEN COCONUT MOUSSE

Steps:

• Begin by greasing two ramekins with the coconut oil, and making room in the freezer.
• In a small bowl, stir together all of the ingredients for the mousse. Stir very well to dissolve the sugar. Divide between the ramekins, cover and freeze for 4 hours.
• To make the dark chocolate magic shell, heat the chocolate and coconut oil in the microwave on medium for 30 seconds. Stir until smooth, reheating in 15-second intervals if necessary.
• When you're ready to serve, fill a bowl with hot water. Dip just the bottoms of the ramekins in the hot water to melt the coconut oil and release the mousse. Dump the mousse on a serving plate and top with the chocolate sauce.
• *You do not have to un-mold these to serve. You could eat them directly out of the ramekins with the sauce poured on top. If you're doing this, the coconut oil is unnecessary in step 1.