Chocolate Frozen Mousse (and Variation) Recipe

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Chocolate Frozen Mousse (and variation)

Lynnda Cloutier


A delicious frozen treat

pinch tips: How to Fold Ingredients




3/4 lb. chocolate, sweet or semisweet
pinch salt
2 cups whipping cream
6 egg yolks

Directions Step-By-Step

Break chocolate into small pieces. You can use chocolate chips. Put chocolate
and salt into blender container. Heat cream just to boiling point and pour into
blender. Whip for about 1 minute. Chocolate will be entirely melted. Add egg
yolks and beat for another thirty seconds. Pour mixture into the large bowl of
mixer and refrigerate until mixture is cold and thickened. (Note: This recipe
can be simplified further by cooling the chocolate cream in the blender
container and whip it up in the blender. However, make certain your container
holds at least 5 to 6 cups.) Remove bowl from refrigerator and beat chocolate
cream until light and fluffy. Set 12 paper muffin cups in muffin pan and divide
mixture into cups. Place muffin pan in freezer and freeze until solid. When
completely frozen you can remove mousse cups from muffin pan and store them in
freezer in double plastic bags. When ready to serve, remove paper cups and place
mousse in lovely stemmed glass or dessert dish. You can serve it with a teaspoon
of Crème de Cacao Liqueur over the top and sprinkle with some shaved chocolate.
Serves 12
Mocha Frozen Mousse:
Follow above directions, except heat cream with 1 t. dry instant coffee. Proceed
in same manner to freeze. Serve with a coffee liqueur.
Source: Renny Darling

About this Recipe

Course/Dish: Chocolate