MELTED ICE CREAM CHOCOLATE MOUSSE
The base of this decadent chocolate dessert is melted vanilla ice cream (with added cocoa powder, of course).
Provided by Food Network Kitchen
Time 2h
Yield 4
Number Of Ingredients 6
Steps:
- Whisk the ice cream and cocoa powder in a saucepan, making sure there are no lumps. Heat over medium heat until simmering. Put the chopped chocolate in a medium bowl and pour the heated ice cream over the top. Stir to evenly melt the chocolate, then let cool to warm.
- Beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk one-third of the whites into the chocolate base to lighten. Gently fold in the remaining egg whites.
- Beat the heavy cream until it just holds medium-stiff peaks, then fold into the chocolate mixture. Divide the mousse among 4 serving bowls and chill until set, about 1 hour 30 minutes. Serve topped with the shaved chocolate.
3-INGREDIENT ICE CREAM FRENCH TOAST
Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.
Provided by Molly Baz
Yield Serves 2
Number Of Ingredients 3
Steps:
- Preheat oven to 250°F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.
- Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.
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