Chocolate Frozen Mousse (and variation)

Chocolate Frozen Mousse (and Variation) Recipe

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Lynnda Cloutier


A delicious frozen treat


★★★★★ 1 vote



How to Make Chocolate Frozen Mousse (and variation)


  1. 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

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About Chocolate Frozen Mousse (and variation)

Course/Dish: Chocolate

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