Three Chocolate Mousse


 This recipe serves


  • Nonstick cooking spray Cooking spray, vegetable oil
  • 8 oz bittersweet chocolate, chopped
  • 1/4 cup butter Butter, without salt
  • 2 tbsp almond-flavoured liqueur
  • 1/2 cup heavy cream, whipped
  • 1 1/4 cups heavy cream Cream, fluid, heavy whipping
  • 1 1/2 tsp unflavoured gelatine
  • 6 oz white chocolate
  • 1/2 cup finely chopped almonds Nuts, almonds, dry roasted, without salt added
  • 1 cup fresh raspberries Raspberries, raw
  • 8 oz milk chocolate Frozen yogurts, chocolate, nonfat milk, sweetened without sugar
  • 1/4 cup butter Butter, without salt
  • 1/2 cup heavy cream, whipped
  • unsweetened cocoa powder
  • 3/4 cup chocolate melting wafers, melted
  • RASPBERRY SAUCE HEALTHY CHOICE Chicken Enchilada Suprema in Green Chili Sauce, Mexican Style Rice, Corn Medley, and Apple Raspberry Compote, frozen meal
  • 1 pkg (10 oz) frozen raspberries in light syrup, thawed
  • 2 tbsp cornstarch Cornstarch
  • 3 tbsp water Water, municipal


Step 1

With cooking spray, grease 8 1/2 X 4 1/2 X 2 1/2 inch loaf pan; line with plastic wrap. With dried beans, fill small roasting pan 3/4 full. Wedge loaf pan into beans, tilted lengthwise. Make dark chocolate layer; In a saucepan, over low heat, melt chocolate with butter, stir in liqueur. Cool, fold in the cream. Pour mousse into loaf pan; smooth top. Refrigerate both pans until mousse is firm, about 2 hours. Make white chocolate layer. In a saucepan, combine 3/4 c cream and the gelatine. Soak 5 minutes. Add chocolate; het over low heat until smooth. Place pan in bowl of ice water. Cool, stirring occasionally until mixture is texture of unbeaten egg whites. Remove from ice; stir in almonds. Beat remaining 1/2 cup of cream until stiff; fold into chocolate mixture. Remove pans from refrigerator; reposition loaf pan in beansso it is tilted in the opposite direction. Pour mousse into loaf pan; smooth top. Cover, refrigerate until firm about 2 hours. Make milk chocolate layer: In a food processor , puree raspberries; strain. In saucepan,over low heat, stir in chocolate, butter and puree until smooth. Cool ; fold in the cream, Remove pans from refrigerator. Set loaf pan on level on the counter. Pour mousse into loaf pan; smooth top. Cover, refrigerate until firm abiut 2 hours. Mousse can be refrigerated at this point up to 24 hours before serving or wrapped and frozen up to 1 month before serving. For easy slicing , freeze mousse about 1 hour before slicing. To serve, arrange a dinner fork , round side down, and a soup spoon, rounded side up on a dinner plate. With some unsweetened cocoa powder in a fine sieve,, dust plate sprinkling cocoa over utensils. Carefully remove utensils, repeat with as many serving paltes as needed. Arrange a slice of mouse on one side of silhouette; if desired, decorate each slice with sauce,chocolate filigree, whipped cream and frsh raspberries. CHOCOLATE FILIGREE: Line baking sheet with wax paper. With chocolate in a pasty bag fitted with a # 3 tip, usinf template as a guide, pipe designs onto waxed paper. Set aside until choclolate hardens. Store in covered container in a cool place RASPBERRY SAUCE: In a processor; puree raspberries; strain into small saucepan. In small cup, mix cornstarch with water until blended; stir into raspberry mixture. Bring to boiling, stirring ; simmer 1 minute. Cool; refrigerate, covered, until serving


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