Tag Archives: Mousse

Chocolate Frozen Mousse

Chocolate Frozen Mousse

Hmmm.. This is my first chocolate mousse. I’m not complaining about that fact, I just find it odd that I waited this long to get to a chocolate mousse.

Regardless, it’s quite good. based off an Italian recipe of semifreddo di cioccolato (translated to “semi-frozen chocolate”?) it was also darn easy to make. Be gentle when you fold in the whipped cream and the egg whites, and your on easy street.

  • 8 ounces of bitter or dark chocolate
  • 3 Tablespoons whole milk
  • 6 eggs, seperated
  • 4 Tablespoons cognac
  • 1 1/2 cups heavy cream

In a double boiler, melt the chocolate with the milk until the chocolate has a velvety smooth consistency. Beat in the six eggs yolks, one at a time. Then add the cognac and also mix in thoroughly.

In a medium mixing bowl, whip the cream until it forms peaks. Pour the chocolate into a large glass mixing bowl and folk in the whipped cream very carefully. In another medium mixing bowl, beat the egg whites until stiff and fold them also into the chocolate mixture. Cover chocolate mousse bowl with saran wrap and place in freezer for 4 hours or until mixture hardens. Take it out about an hour before serving. Spoon into dishes or pipe into wine glasses to serve.

Serves 6


Almond Amaretto Mousse

Mousse
Also known as ‘The Poisoned Bullwinkle’ (you’d have to ask Tara), this is a wonderful dessert, easy, but involved. Prepare to have several dishes to wash after all is said and done. But it is entirely worth it. The initial recipe had called for more whipped cream as garnish, but I thought that redundant. The toasted almond worked far, far better.

  • 1 cup sugar
  • 1/2 cup butter
  • 4 eggs, separated
  • 1/2 cup Half & Half
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons Amaretto
  • 1 tablespoon lemon juice
  • 16 oz heavy cream
  • toasted slivered almonds, for garnish

Put the sugar, butter, egg yolks, and Half & Half in a heavy, 2-quart saucepan over medium heat. Stir constantly until it comes to a slow rolling boil. Let boil for 2 minutes, still stirring constantly, ensuring the mixture is silky smooth. Remove from the heat.

Strain into a bowl and ice that bowl down in a larger bowl of ice. Continue stirring until the mixture is cool. Add the extracts, Amaretto, and lemon juice and mix well. In a seperate bowl whip the heavy cream. Fold it into the
mousse. In yet another bowl, whip the egg whites until stiff (not dry), then fold them in as well.

Fill wine or champagne glasses with the mixture. Cover with plastic wrap and chill until ready to serve. When serving, top with toasted almonds.

Serves 8 – 10