Frozen Chocolate Mousse Recipe
Frozen Chocolate Mousse packs in the richness of chocolate, sugar and heavy cream. This Frozen Chocolate Mousse is something you gotta try out. Just give this yummy Frozen Chocolate Mousse a try this weekend.
Ingredients
| Unsweetened chocolate | 10 Ounce | |
| Semi-sweet chocolate | 5 Ounce | |
| Sugar | 1 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Egg whites | 3 | |
| Cream of tartar | 1/4 Tablespoon | |
| Salt | 1 Pinch | |
| Vanilla | 1 Tablespoon | |
| Heavy cream | 2 Cup (16 tbs) | |
| Rum | 1/3 Cup (16 tbs) |
Directions
Melt chocolate over warm water.
In separate pan dissolve sugar in hot water set over low heat.
In electric mixer beat egg whites until they are white and foamy.
Add tartar and salt.
Raise heat under sugar and boil to 238 °.
Beat whites until they hold definite peaks; mix in vanilla.
Pour syrup in steady thin stream, beating until cool, firm and shiny.
Pour chilled cream into chilled bowl, and put in freezer to keep cold.
Stir melted chocolate and when cool stir into egg whites with large spoon.
Add rum to chilled cream and beat with rotary beater until distinct ribbon forms.
Fold into chocolate mixture and spoon into 1 two quart, or 2 one quart molds or souffle dishes.
Freeze, wrapped carefully in sealed container or tightly closed in plastic bag.
Remove to refrigerator 20 minutes before serving.
Serve with soft whipped cream.
(Add a little sherry or rum if desired.)
In separate pan dissolve sugar in hot water set over low heat.
In electric mixer beat egg whites until they are white and foamy.
Add tartar and salt.
Raise heat under sugar and boil to 238 °.
Beat whites until they hold definite peaks; mix in vanilla.
Pour syrup in steady thin stream, beating until cool, firm and shiny.
Pour chilled cream into chilled bowl, and put in freezer to keep cold.
Stir melted chocolate and when cool stir into egg whites with large spoon.
Add rum to chilled cream and beat with rotary beater until distinct ribbon forms.
Fold into chocolate mixture and spoon into 1 two quart, or 2 one quart molds or souffle dishes.
Freeze, wrapped carefully in sealed container or tightly closed in plastic bag.
Remove to refrigerator 20 minutes before serving.
Serve with soft whipped cream.
(Add a little sherry or rum if desired.)
Chef
