Chocolate Ginger Mousse Cones Recipes

Steps:

• In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.;

Steps:

• Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.
• Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.
• Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.
• Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.

Steps:

• To make a holder to hold cones upright, turn an egg carton upside down. Punch holes in 8 of the egg cases to hold the cones. If you don't have an egg carton, use 8 heavy, narrow-rimmed drinking glasses.
• Place chocolate chips and oil in top of double boiler over simmering water or in medium bowl over saucepan of simmering water. Melt chocolate, stirring as chocolate starts to soften.
• Dip and twirl top 2 inches of each cone into melted chocolate; quickly remove and place in holder. Refrigerate or freeze until chocolate is hardened, about 1 hour.
• In small bowl, beat eggs with electric mixer on high speed 3 minutes. Gradually beat in sugar; beat 1 minute longer.
• In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot. Gradually stir at least half of the hot cream into eggs, then stir back into hot cream in saucepan. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens (do not boil).
• Stir in remaining melted chocolate from dipping cones. Cover; refrigerate about 1 hour, stirring occasionally, just until chilled.
• In chilled medium bowl, beat remaining 1 cup whipping cream on high speed until stiff. Fold chocolate mixture into whipped cream; refrigerate up to 1 hour before serving time.
• Spoon chocolate mixture into cones, place 1 small scoop sorbet on top of each. Garnish each with fresh raspberry.

Steps:

• Set a medium bowl over a saucepan of boiling water. (Don't let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
• Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
• In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.
• Gently fold in the remaining whites to incorporate, taking care not to deflate. (It's OK if mixture looks a little streaky.)
• Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
• To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.