DARK CHOCOLATE MOUSSE
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.
MELTED ICE CREAM MOUSSE
Make and share this Melted Ice Cream Mousse recipe from Food.com.
Provided by carolinajen4
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place ice cream in a medium saucepan.
- Heat over low heat until melted.
- Transfer to an extra large mixing bowl; cover and chill about 1 hour or until cold.
- Add whipping cream to melted ice cream.
- Beat with an electric mixer on high speed for 5-6 minutes or until soft peaks begin to form.
- Sift cocoa powder into the chocolate mixture.
- Beat on low speed for 1 minute or until combined, scraping sides of bowl twice.
- Pour into serving bowl.
- Cover and chill for 1-6 hours until ready to serve.
Nutrition Facts : Calories 242.8, Fat 20.2, SaturatedFat 12.5, Cholesterol 69.3, Sodium 49.5, Carbohydrate 16.1, Fiber 2.1, Sugar 11.3, Protein 3.4
CHOCOLATE MALTED ICE CREAM
As a child, I helped crank out gallons of homemade ice cream. And thanks to this recipe, I'm carrying on the tradition in my family. We're chocolate fans-so you can imagine the reaction when we spoon up this fudgy summer treat.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
Nutrition Facts : Calories 366 calories, Fat 27g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
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