Frozen Chocolate Mousse With Cherry Sauce Food

FROZEN CHOCOLATE MOUSSE WITH CHERRY SAUCE

Steps:

• Mousse: Line an 8 1/2" X 4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse.
• Place 1 tablespoons water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.
• Using electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.
• Fit a small saucepan with candy thermometer and bring corn syrup, sugar, and 1/4 cup water to a boil. Cook until thermometer registers 238 degrees. Remove from heat and add gelatin, stirring to dissolve with mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.
• Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.
• Sour Cherry Sauce: Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.
• Meanwhile, bring cherry juice, sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8-12 minutes. Let cool. Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
• Topping and Assembly: Combine cream, sour cream, sugar, and salt in a medium bowl. Scrape seed from vanilla bean; discard pod. Beat to soft peaks.
• Let mousse thaw 5-10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping. Place mousse slice ON TOP of Cherry Sauce on dessert plate and topping on the side the mousse.
• Slice mousse into portions and freeze on a parchment-lined baking sheet the day of the party to make serving easy.

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.

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.

BITTERSWEET CHOCOLATE MARQUISE WITH CHERRY SAUCE

Steps:

• Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder.
• Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water). Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.)
• Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
• Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately.