Three Chocolate Mousse
List of Ingredients
THREE CHOCOLATE MOUSSE
Makes 10-12 servings
Dark chocolate layer:
8 oz. bittersweet chocolate, chopped
1/4 c butter
2 T almond flavored liqueur
1/2 c heavy cream, whipped
White chocolate layer:
1 1/4 c heavy cream
1 1/2 t unflavored gelatine
6 oz. white chocolate
1/2 c finely chopped almonds
Milk chocolate layer:
1 c fresh raspberries
8 oz. milk chocolate
1/4 c butter
1/2 c heavy cream, whipped
With cooking spray, grease 8x4x2" loaf pan; line with plastic wrap. With dried beans, fill small roasting pan 3/4 full. Wedge loaf pan into beans, tilting pan lenghthwise.
Make dark choc. layer. In saucepan, over low heat, melt chocolate with butter; stir in liqueur. Cool; fold in cream. Pour mousse into loaf pan; smooth top. Cover loosely with plastic wrap and refrigerate until mousse is firm, about 2 hrs.
Make white choc. layer. In saucepan, combine 3/4 c cream and the gelatine. Soak 5 mins. Add chocolate; heat over low stirring until smooth. Place pan in bowl of ice water. Cool, stirring occasionally until mixture is texture of unbeaten egg whites. Remove from ice water. Stir in almonds. Beat remaining 1/2 c cream until stiff peaks form; fold into chocolate mixture. Remove pan from refrigerator. Reposition the loaf pan to tilt in the opposite direction. Pour mousse into loaf pan; smooth top; cover loosely with plastic wrap and refrigerate until firm, about 2 hrs.
Make milk choc. layer. In food processor, puree raspberries, strain to remove seeds. In saucepan over low heat, stir chocolate, butter and puree until mixture is smooth and chocolate is melted. Cool; fold in cream. Remove pan from refrigerator and set loaf pan level. Pour mousse into loaf pan, spread top evenly, loosely cover with plastic wrap, refrigerate until firm, about 2 hrs.
Mousse can be refrigerated at this point up to 24 hrs. before serving or wrapped well and frozen up to 1 month before serving.
For easy slicing, freeze mousse about 1 hr. before slicing.
To serve. Arrange a dinner fork, rounded side down on a plate. Add a soup spoon, rounded side up. With some unsweetened cocoa powder in a fine sieve, dust plate sprinkling cocoa over utensils. Carefully remove utensils. Arrange a slice of mousse to one side of silhouette; if desired, decorate each slice with raspberry sauce, chocolate decoration, whipped heavy cream and fresh raspberries.
Raspberry Sauce
1 10 oz pkg. frozen raspberries in light syrup, thawed
2 T corn starch
3 T water
In food processor, puree raspberries. Strain into sm. saucepan. In sm. cup mix cornstarch with water; stir into raspberry mixture. Bring to a boil, stirring; simmer 1 min. Cool refrigerate, covered, until serving. Makes 1 cup.
Chocolate Decorations
3/4 c melted semi-sweet chocolate
Line baking sheet with wax paper. With chocolate in pastry bag fitted with a sm. tip, pipe designs onto waxed paper. Set aside until chocolate hardens. Store in covered container in a cool place.
McCall's Best Recipes Cookbook Recipe
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