Frozen Chocolate Mousse Recipes

CHOCOLATE MOUSSE WITH SAUCE

Steps:

• In a small saucepan heat the jam over low heat until melted, stirring occasionally. Remove from heat. Stir in raspberry liqueur or orange juice; set aside to cool completely.
• In another small saucepan heat chocolates over low heat until melted and smooth. Remove from heat. Stir in the honey, brandy or orange juice, and 1 tablespoon of the whipping cream until well combined. Transfer mixture to a large bowl and set aside to cool completely.
• In a chilled, large mixing bowl beat the remaining whipping cream until stiff peaks just form. Remove 1 cup of the whipped cream and set aside. Stir 1/2 cup of the whipping cream into the chocolate mixture to lighten. Fold remaining whipped cream into the cooled chocolate mixture.
• Spoon the chocolate mixture into 6 stemmed wine glasses or dessert dishes. Top with reserved whipped cream. Spoon cooled raspberry sauce over and top with chocolate curls. Cover and chill for 1 to 6 hours. Makes 6 servings.

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

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 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 CHOCOLATE MOUSSE CAKE

Steps:

• Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
• Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
• Cool to room temperature.
• Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
• Then fold in chocolate mixture.
• Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
• Leave cake to become cold in pan.
• Cover cake pan w/foil and freeze for several hours or overnight.
• Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
• BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
• Pour berry sauce over slices cut, and serve-- Mmmm.

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.

TWO CHOCOLATE FROZEN MOUSSE

Steps:

• With the melted butter, brush 6 (3/4-cup) dariole * cups. Line the bottom of each cup with a circle cut from waxed paper and butter the circles. Arrange the cups on a flat baking tray and set aside. In the large bowl of an electric mixer, using the whisk, whisk together the egg yolks and sugar on high speed until the mixture is pale yellow, almost white, and very thick. Meanwhile, in a saucepan, bring 1 1/2 cups of the cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into 2 equal portions, and refrigerate, covered, until needed. In a clean bowl, with a clean whisk, whip the remaining 1/2 cup cream to soft peaks. Refrigerate, covered, until needed. When ready to use, whisk slightly to return to the soft peak stage. Melt the white chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Place in the freezer for at least 1 hour. Melt the milk chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Remove the frozen white chocolate mousse from the freezer. Top with some of the chopped cookies. Top with the milk chocolate mixture. Return to the freezer and freeze for at least 3 more hours. This can be made several days in advance. When ready to serve, remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops a few times, and unmold. Remove the waxed paper circles.
• *Dariole cups can usually be purchased in shops that carry gourmet kitchen equipment. However, if not available, you can use large demitasse cups, coffee cups, or water glasses.

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.

WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE

Steps:

• To Prepare the Mold: Place the dome mold sheet onto a sheet tray. Using a pastry brush, paint the melted, tempered chocolate evenly on the surface of each of the mold cavities, making sure that the chocolate goes straight to the edge. Place the molds in the fridge to set.
• To Prepare the Cake: Preheat the oven to 350°F (180°C). Make an X with butter on the surface of a sheet tray, and line the tray with parchment. In the bowl of a stand mixer fitted with a paddle attachment on high speed, cream the butter and sugar until they are light and fluffy, scraping down the sides of the bowl periodically. Add the eggs and yolks one at a time and mix well after each addition. Sift dry ingredients together, turn the mixer down to low speed, and add half of the dry ingredients, followed by half the buttermilk. Mix on low until just incorporated, then add the rest of the dry ingredients and buttermilk and mix until just incorporated. Remove the bowl from the stand mixer and finish mixing by hand with a large rubber spatula, then pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 15-20 minutes, rotating halfway through, until a tester inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Allow the cake to cool for 15 minutes in the pan, then run a knife around the edge and place a piece of parchment and an inverted sheet tray on top and turn the cake upside down onto the new parchment. Pull the parchment off the top gently and allow the cake to rest for 10 minutes before cutting cake circles with a cutter that is the same size as the cavities of the mold.
• To Prepare the Mousse: In a large bowl set over boiling water, melt the white chocolate. Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. Melt the bloomed gelatin in the microwave (stop every 15 seconds to check it) and stir to add it to the mixture. Whisk the egg yolks and the salt together, then add them to the chocolate mixture a little bit at a time, whisking as you go to prevent them from cooking into chunks. Whisk the mixture for 1 minute over the double broiler, then remove it from the heat and place in the fridge to cool to room temperature, a point where the mixture is neither warm nor cold (about 20 minutes). At this point, the chocolate mixture will be firmer. Whisk to make it smooth and supple. Add 1/4 of the cold whipped cream to the chocolate mixture and stir to lighten it. Add the remaining cream and fold gently to incorporate it.
• To Assemble the Bombes: Place the mousse in a piping bag. Remove the chilled mold from the fridge. Pipe the mousse into each of the shells, taking care to only fill it just to the top. Place a raspberry or two into each bombe and smooth mousse over the top. Place a circle of cake over each and gently press the cake into the mousse. Put the mold on a sheet tray in the freezer and allow it to freeze for at least 4 hours.
• To Make the Sauce: Place the frozen raspberries and sugar in a saucepan over low heat, stirring occasionally. The raspberries will begin to melt, then they will liquefy. Stir to help break them up in the pot. When the fruit begins to simmer, remove from heat and force the juice through a fine mesh strainer. Discard the seeds, chill the sauce.
• For Serving: Set out plates for portioning. Place a tablespoon of sauce on the plate, then drag the spoon through the spot to create a design. Loosen the edges of the bombes from the molds and turn the cavities inside out to unmold the bombes. Allow them to sit for 20 minutes so the cake can thaw, then carefully place the bombes on the plates and serve.