Two Chocolate Frozen Mousse Food

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 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.

FROZEN WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Mix crumbs and butter in medium bowl.
• Press into bottom of 8" diameter springform pan.
• Refrigerate crust while preparing mousse.
• Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
• Cool slightly.
• Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
• Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
• Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
• Gradually beat hot syrup into whites.
• Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
• Fold in warm chocolate.
• Refrigerate chocolate mixture until cool but not set, about 5 minutes.
• Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
• Fold in chopped white chocolate.
• Pour mixture into crust; smooth top with spatula.
• Sprinkle top with chopped pistachios.
• Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
• Remove pan sides.
• Raspberry sauce:.
• Puree raspberries in food processor or blender.
• Strain into medium bowl to remove seeds.
• Stir in sugar and Grand Marnier.
• Refrigerate until well chilled, about 1 hour.
• (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
• Cut the cake into wedges and serve with raspberry sauce.

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 CHOCOLATE MOUSSE SQUARES

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
• Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
• Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
• Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.

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.