Frozen Double Chocolate Mousse
Submitted by MiriamM
Frozen double chocolate mousse layers dark chocolate-Frangelico mousse over white chocolate mousse on a chocolate wafer crust. A two-tone make-ahead dessert with hazelnut depth.
YIELD
10 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a dessert with serious dinner-party energy. Two distinct mousses (one deep, dark, and slightly bitter from a blend of semisweet and unsweetened chocolate, the other silky and floral with white chocolate) get layered over a buttery chocolate wafer crust and frozen until sliceable.
Frangelico hazelnut liqueur in both layers ties the flavors together. Just enough to perfume the chocolate without dominating it. The decorative chocolate piping around the edge gives it that pastry-shop look, and because it freezes for at least 24 hours, it’s the ideal make-ahead show-off dessert.
Pro Tips
- Cool the melted dark chocolate to lukewarm before mixing with the egg yolks. Adding hot chocolate will scramble the yolks instantly and ruin the mousse.
- Beat the egg yolks until they form a slow ribbon when the beaters lift. This aeration is what gives the dark mousse its airy, melt-in-your-mouth texture.
- Whip the cream only to soft peaks, not stiff. Soft peaks fold cleanly into the chocolate; stiff peaks deflate and turn the mousse grainy.
- Freeze the dark layer for the full 30 minutes before pouring the white mousse on top. Skipping this lets the layers blend into one muddy color instead of staying distinct.
Variations
- Swap Frangelico for Grand Marnier for orange-chocolate notes, or Chambord for a raspberry-chocolate finish.
- Add a layer of raspberry coulis between the two mousses for a fruity contrast.
- Garnish individual slices with toasted hazelnuts or chocolate-dipped strawberries for a more elaborate presentation.
Ingredients
Directions
FOR CRUST: Preheat oven to 350?F.
Mix all crumbs in bottom of 9½ inch springform pan.
Pour butter over. Mix with fork until well-
blended.
Press mixture firmly onto bottom of pan.
Bake 8 minutes. Cool crust on rack. FOR DARK CHOCOLATE MOUSSE: Stir both chocolates in double boiler over barely simmering water until smooth and melted. Cool to lukewarm. using electric mixer, beat yolks to blend in large bowl. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Blend in Frangelico, then melted chocolate. Whip cream in another bowl until soft peaks form. Fold ⅓ of cream into chocolate mixture. Gently fold in remaining cream. Pour mixture into crust; smooth top. Freeze until set, about 30 minutes. FOR WHITE CHOCOLATE MOUSSE: Bring ¾ cup cream to boil in heavy small saucepan. Reduce heat and simmer 2 minutes. Finely chop white chocolate in processor. Pour hot cream through feed tube and blend until mixture is smooth, about 1 minute. Transfer to medium bowl. Cool completely. Stir Frangelico into white chocolate mixture. Using electric mixer, whip 1⅓ cups cream in medium bowl until peaks form. Fold ⅓ cream into white chocolate mixture. Gently fold in remaining cream. Pour over dark chocolate mousse; smooth top. Freeze until top of mousse sets. Cover mousse and freeze at least 24 hours. Run knife around edges of pan to loosen. Release pan sides from mousse. Smooth sides of mousse with icing spatula. Return to freezer. Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan over low heat until melted and smooth. Cool to lukewarm. Spoon into parchment cone or pastry bag fitted with small plain tip. Pipe chocolate in decorative pattern around edge of mousse. Freeze until chocolate sets, about 10 minutes. (Can be prepared 2 days ahead. Cover with plastic wrap. ) Cut frozen mousse into wedges to serve.
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