Mexican Milk Chocolate Mousse Food

TEQUILA AND MEXICAN CHOCOLATE MOUSSE

Steps:

• Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds.

MEXICAN-MILK CHOCOLATE MOUSSE

Steps:

• In a medium bowl whisk together pudding and cinnamon. Whisk in chocolate milk for two minutes until pudding has dissolved; let stand three minutes until mixture thickens. Whisk topping. Serve immediately or refrigerate until serving time. If desired, place a dollop of whipped cream atop mousse; lightly dust with cinnamon.

MILK CHOCOLATE MOUSSE

Steps:

• In microwave-safe bowl, melt chocolate on High with 1 T. water, about 45 seconds; stir until smooth. Cool slightly.
• At medium-high speed, beat topping mix with milk until firm peaks form. Remove 1/2 cup whipped topping; reserve.
• Beat cocoa into remaining whipped topping; fold in melted chocolate.
• Spoon into 4 dessert glasses. Chill.
• Before serving, top with reserved whipped topping. If desired, garnish with strawberries and chocolate shavings.

MEXICAN CHOCOLATE PUMPKIN MOUSSE

Steps:

• Combine all ingredients EXCEPT NUTS in blender/food processor.
• Blend until completely smooth.
• Spoon into cups (or pie shells) and chill for 1 hour.
• Garnish with a sprinkle of cinnamon and nuts.

GODIVA MILK CHOCOLATE MOUSSE CAKE

Steps:

• MAKE THE CHOCOLATE GENOISE:
• Preheat oven to 350°F
• Lightly butter bottom of 9-inch springform pan and line with parchment paper.
• Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
• Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
• Add flour all at once, folding until just combined.
• Pour batter into prepared pan.
• Bake for 30 to 35 minutes or until cake springs back when touched lightly.
• Cool completely in pan on wire rack.
• MAKE THE CHOCOLATE GANACHE:.
• Place chocolate in microwave-safe bowl.
• Microwave on medium (50% power) for 1 minute; stir.
• Microwave 30 seconds more or until chocolate is softened; stir until smooth.
• Add Godiva Liqueur, oil and vanilla, stirring to combine.
• Cool to room temperature.
• Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
• Gently fold whipped cream into chocolate mixture.
• ASSEMBLE THE CAKE:.
• Loosen genoise from pan, using a knife.
• Remove side of springform pan; carefully remove paper.
• Cut cake horizontally into two equal layers.
• Place one layer cut side up in bottom of springform pan.
• Spread half of the mousse on cake.
• Place top layer on mousse and spread with remaining mousse.
• Cover and refrigerate for 3 to 4 hours or until mousse is set.
• MAKE THE GANACHE:.
• Place chocolate, corn syrup and vanilla in bowl.
• Heat heavy cream in saucepan over medium heat to a simmer.
• Pour over chocolate mixture.
• Let stand 30 seconds.
• Stir until smooth and let cool.
• MAKE THE RASPBERRY SAUCE:.
• Puree raspberries in food processor.
• Strain through a fine-meshed sieve into small bowl.
• Stir in sugar and Chambord.
• Refrigerate sauce until needed.
• TO SERVE:.
• Spread side of cake with ganache, reserving 1/3 cup.
• Drizzle top of cake with more ganache, using a fork.
• Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.