Frangelico White And Dark Chocolate Mousse Recipes

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

Steps:

• Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.

Steps:

• Beat 3/4 cup sugar and egg yolks together in a bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
• Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

Steps:

• Crust: Preheat oven to 350°. Combine cookies, graham crackers, and butter. Press into a springform pan. Bake for 8 minutes. Cool crust on rack. Bottom Layer: Whip cream until soft peaks form and set aside. Melt chocolates over double boiler. Beat egg yolks and gradually add sugar until mixture is pale yellow and batter falls in ribbons. Beat in liqueur, then add melted chocolates. Gradually fold in whipped cream, 1/3 at a time. Pour chocolate mousse onto crust and freeze 30 minutes or until set. Top Layer: Whip 1 1/3 cups cream until soft peaks form and set aside. Chop white chocolate into tiny pieces. In a large saucepan, bring 3/4 cup cream to a boil; simmer for 2 minutes. Add white chocolate to cream, blend until smooth. Add liqueur. Gradually fold in whipped cream, 1/3 at a time. Pour white chocolate mousse on top of chocolate mousse layer. Freeze for at least 8 hours. Remove from freezer 10-15 minutes before serving. Separate from edges with a warm knife. Chocolate Topping: After mousse is set, melt chocolate with butter. Drizzle on top for decoration. Serve immediately.