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FROZEN
DOUBLE CHOCOLATE MOUSSE RECIPE
This recipe
will teach you how to make Frozen Double Chocolate Mousse.
It is a quick and easy recipe to make. Frozen
Double Chocolate Mousse is a chocoholics dream as the flavour
of chocolate and liqueur are devine together. I sometimes
make the Frozen Double Chocolate Mousse as a special bithday
cake instead of the traditional cake. My brother in law had
his birthday and I made him the Frozen Double Chocolate Mousse
as a present for him and he really enjoyed it.
Frozen
Double Chocolate Mousse Ingredients
CRUST:
1/4 cup unsalted butter melted
2/3 cup chocolate wafer crumbs
1/3 cup graham cracker crumbs
DARK CHOCOLATE MOUSSE:
6 egg yolks
3/4 cup sugar
1/2 cup frangelico liqueur
1 1/4 cups chilled whipping cream
4 oz semi sweet chocolate finely chopped
2 oz unsweetened chocolate finely chopped
WHITE CHOCOLATE MOUSSE:
1 Tbs unsalted butter
3 Tbs frangelico liqueur
3/4 cup whipping cream
10 oz white chocolate chopped
2 oz chocolate coarsely chopped
1 1/3 cups whipping cream chilled
Frozen Double
Chocolate Mousse Method
For crust:
Preheat oven to 350 degrees. Mix all crumbs in bottom of 9
1/2 inch springform pan and pour the butter over it then mix
with fork until well blended. Press mixture firmly onto bottom
of pan and bake 8 minutes then cool crust on rack.
For dark chocolate mousse:
Stir both chocolates in double boiler over barely simmering
water until smooth and melted then cool to lukewarm. In a
large bowl using an electric mixer beat yolks to blend then
gradually add sugar and beat until pale yellow and slowly
dissolving ribbon forms when beaters are lifted. Blend in
frangelico, then melted chocolate. Whip cream in another bowl
until soft peaks form. Fold 1/3 of cream into chocolate mixture
and gently fold in remaining cream. Pour mixture into crust
and smooth the top. Freeze until set, about 30 minutes.
For white chocolate mousse:
Bring 3/4 cup cream to boil in heavy small saucepan then reduce
heat and simmer 2 minutes. Finely chop white chocolate in
processor. Pour hot cream through feed tube and blend until
mixture is smooth, about 1 minute and transfer to a medium
bowl then cool completely. Stir Frangelico into white chocolate
mixture. Using electric mixer whip 1 1/3 cups cream in medium
bowl until peaks form. Fold 1/3 cream into white chocolate
mixture and gently fold in remaining cream. Pour over dark
chocolate mousse, smooth top. Freeze until top of mousse sets.
Cover mousse and freeze at least 24 hours. Run knife around
edges of pan to loosen. Release pan sides from mousse. Smooth
sides of mousse with icing spatula and return to freezer.
Stir 2 ounces of chocolate and butter in heavy small saucepan
over low heat until melted and smooth then cool to lukewarm.
Spoon into parchment cone or pastry bag fitted with small
plain tip. Pipe chocolate in decorative pattern around edge
of mousse. Freeze the Frozen Double Chocolate Mousse until
chocolate sets.
Enjoy your freshly made
Frozen Double Chocolate Mousse!
FROZEN
PEANUT BUTTER PIE RECIPE
This
recipe will teach you how to make Frozen Peanut Butter Pie.
It is a quick and easy recipe to make. This
is a great tasting pie. My husband really likes this pie as
he loves peanut butter and this Frozen Peanut Butter Pie has
a wonderful flavour of the peanut butter.
Frozen Peanut Butter Pie Ingredients
SAUCE:
1/2 cup sugar
1 tsp vanilla extract
2 Tbs light corn syrup
1/4 cup unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
CRUST:
5 Tbs butter melted
Nonstick vegetable oil spray
1 pk chocolate wafer cookies
FILLING:
1 cup sugar
2 Tbs vanilla extract
1 cup crunchy peanut butter
1 cup chilled whipping cream
8 oz cream cheese room temperature
GLAZE:
1/2 cup whipping cream
10 oz chocolate chopped
1/2 cup chopped roasted peanuts
Frozen
Peanut Butter Pie Method
FOR SAUCE:
Melt butter in heavy medium saucepan over medium heat. Add
1/2 cup whipping cream, both sugars and corn syrup and bring
to boil stirring frequently. Reduce heat and simmer until
slightly thickened stirring occasionally about 5 minutes.
Mix in vanilla extract and cool.
FOR CRUST:
Spray 9 inch diameter glass pie dish with nonstick vegetable
oil spray. Finely grind chocolate wafer cookies in processor.
Transfer cookie crumbs to bowl and add 5 tablespoons melted
butter and stir until moist crumbs form. Press crumb mixture
onto bottom and up sides of prepared dish. Place crust in
freezer.
FOR FILLING:
Using electric mixer beat cream cheese and sugar in large
bowl until smooth then beat in peanut butter. Using electric
mixer fitted with clean dry beaters, beat whipping cream and
vanilla extract in medium bowl to stiff peaks. Fold cream
into peanut butter mixture. Mound filling into chilled crust
and smooth the top. Freeze overnight.
FOR GLAZE:
Bring whipping cream to simmer in heavy medium saucepan then
add chopped chocolate and stir until melted and smooth then
cool to lukewarm and spoon glaze over filling. Sprinkle with
chopped peanuts. Freeze until chocolate sets about 30 minutes.
Let pie stand 20 minutes at room temperature. Using warm knife
cut pie into wedges then place pie on plates. Bring sauce
to simmer thinning with more cream if necessary. Spoon warm
sauce around Frozen Peanut Butter Pie and serve.
Enjoy your freshly
made Frozen Peanut Butter Pie!
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