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I really can't answer that question, but you might want to check out "Frozen Chocolate Mousse" by
Joined: Dec 19, 2005
Posted to Thread #2653 at 7:13 pm on Jul 16, 2006
Nick Malgieri. (Haven't tried this yet).
FROZEN CHOCOLATE MOUSSE
This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.
2 cups heavy whipping cream
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2/3 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar
Cocoa powder or chocolate shavings for finishing
One 9-inch springform pan or other stainless steel mold
1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.
2. Melt both chocolates over hot water, remove from heat and work in butter; set aside.
3. Combine egg whites and sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.
4. Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate.
5. Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.
6. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.
This is great with a rich chocolate sauce or some crushed, sweetened berries.
Yields: About 1 1/2 quarts mousse
From Nick Malgieri
Link: Frozen Chocolate Mousse
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 2653. FRQ: I have a neighbor who just LOVES ice cream. She recently had a stroke and, - CynUpstateNY - 4:56pm on 07/16/06 (17)
- I don't think you would need to freeze it. My mousse recipe (julia Child's original one) - Durward - 5:08pm on 07/16/06
- Sorry, guess I didn't explain properly. The dysphagia causes her to aspirate - CynUpstateNY - 5:55pm on 07/16/06
- Then the creme anglaise would work and you could add some chocolate to it to - Durward - 6:52pm on 07/16/06
- try this but don`t make the crust use it as a mousse. - Dahia - 5:27pm on 07/16/06
- I posted this recipe here awhile ago, but Cyn mentioned her neighbor can't have ice cream. - Meryl - 6:39pm on 07/16/06
- Cyn, Cook's Illustrated's "Dark Chocolate Mousse" is fantastic. Should I post the recipe? [NT] - Meryl - 6:36pm on 07/16/06
- Yes, please if you think it'll freeze well. Still don't know if I'm explaining this right!! - CynUpstateNY - 7:01pm on 07/16/06
- I really can't answer that question, but you might want to check out "Frozen Chocolate Mousse" by [LINK] - Meryl - 7:13pm on 07/16/06
- I just talked to my DSIL whose husband required this.I assume you want this to be very cold. - Durward - 2:15am on 07/17/06
- Thanks, Gretchen-creme anglaise it is! [NT] - CynUpstateNY - 11:39am on 07/17/06
- It is a base for ice cream, you know! Should work well. ;o) [NT] - Durward - 2:49pm on 07/17/06
- Nothing to add to the great help given here. Just wanted to say what a caring friend you are. [NT] - orchid - 3:32pm on 07/17/06
- Aw- you know we foodies never miss an opportunity to try something different! [NT] - CynUpstateNY - 4:17pm on 07/17/06
- Does frozen yogurt melt down or stay a thicker consistency? Also, several years ago, my daughter - Curious1 - 3:03pm on 07/17/06
- I thought the same thing- I even think that regular melted ice cream is as thick as - CynUpstateNY - 4:15pm on 07/17/06
- The consistency is basically spoonable--like gelatin that you have just - Durward - 11:29am on 07/18/06
- Thanks for all your help, friends! [NT] - CynUpstateNY - 4:18pm on 07/17/06