Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Choco Mousse Crunch




Source of Recipe


Internet


List of Ingredients




½ pound Semi-sweet Chocolate
3 each Yolks
2 ½ tablespoons Sugar
3 sheets Gelatin
4 tablespoons Frangelico
2 cups Heavy Cream
5 tablespoons Puff Pastry, baked
7 tablespoons Semi-sweet Chocolate Squares, melted
5 tablespoons Praline Paste
½ cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)
Chocolate Sticks for garnish



Recipe



1. Prepare flexi pan mold, 2-inch diameter muffin shape.

2. Melt semi-sweet chocolate squares for mousse.

3. Whip heavy cream and sugar to very soft peaks.

4. Soften gelatin in cold water until soft. Remove excess water, then place gelatin in a small bowl with the Frangelico. Set bowl over hot water bath to dissolve gelatin.

5. In a large bowl mix egg yolks into the slightly warm chocolate.

6. Add the warm Frangelico/gelatin mixture to the chocolate/yolk mixture.

7. Fold 1/3 of heavy cream/sugar mixture into the chocolate mixture. Add remaining cream mixture and mix well.

8. Pour into the mold, leaving ¼ inch space on the top.

9. Place in freezer to set.

10. Melt chocolate for crunchy bottom. Add puff pastry (already baked and chopped in a food processor) and praline paste to the chocolate.

11. When the mousse is set, spread chocolate mixture over each mousse without unmolding them. Put back in the freezer to set.

12. When set, unmold mousse. Pipe a dollop of ganache on each. For ganache, melt chocolate; add cream, mix until glossy.

13. Put chocolate sticks on top to garnish.