CHOCOLATE MOUSSE CONES
An elegant but fun dessert that looks like you fussed-dipped sugar cones plus creamy mousse equals delectable!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- To make a holder to hold cones upright, turn an egg carton upside down. Punch holes in 8 of the egg cases to hold the cones. If you don't have an egg carton, use 8 heavy, narrow-rimmed drinking glasses.
- Place chocolate chips and oil in top of double boiler over simmering water or in medium bowl over saucepan of simmering water. Melt chocolate, stirring as chocolate starts to soften.
- Dip and twirl top 2 inches of each cone into melted chocolate; quickly remove and place in holder. Refrigerate or freeze until chocolate is hardened, about 1 hour.
- In small bowl, beat eggs with electric mixer on high speed 3 minutes. Gradually beat in sugar; beat 1 minute longer.
- In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot. Gradually stir at least half of the hot cream into eggs, then stir back into hot cream in saucepan. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens (do not boil).
- Stir in remaining melted chocolate from dipping cones. Cover; refrigerate about 1 hour, stirring occasionally, just until chilled.
- In chilled medium bowl, beat remaining 1 cup whipping cream on high speed until stiff. Fold chocolate mixture into whipped cream; refrigerate up to 1 hour before serving time.
- Spoon chocolate mixture into cones, place 1 small scoop sorbet on top of each. Garnish each with fresh raspberry.
Nutrition Facts : Calories 570, Carbohydrate 57 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 43 g, TransFat 1 g
CHOCOLATE-GINGER MOUSSE CONES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield 15 servings
Number Of Ingredients 14
Steps:
- For the mousse: Place a medium bowl in the freezer for 10 minutes. Meanwhile, melt the chocolate in a medium microwave-safe bowl on low power for 3 minutes. Let cool slightly. Pour the cream into the chilled bowl and whip until it holds stiff peaks. Fold one-third of the cream into the chocolate. Fold half of the remaining cream into the chocolate and then fold in the rest of the cream. Refrigerate until ready to use.
- For the cones: Preheat a pizzelle iron.
- Whisk together the flour, sugar, butter, milk, ginger, baking powder, cinnamon, cloves, salt, eggs and vanilla extract until smooth. Coat the pizzelle iron with the cooking spray, then close to continue heating.
- When the iron is hot, spoon about 1 tablespoon of the batter onto each pizzelle well. Slowly close and let cook until golden, 50 seconds to 1 minute. Immediately roll one of the cookies around a wooden cone mold, slide it off, and transfer to a rack to cool completely. Leave the other cookie(s) on the iron while you work with the first one--they will firm up if you take them off the heat. Continue cooking and rolling in this way with the remaining batter.
- Just before serving, fill a large resealable plastic bag with the mousse and snip off one corner. Dividing evenly, pipe the mousse into the cones. Serve immediately.
DARK CHOCOLATE MOUSSE WITH CANDIED GINGER
Always elegant, chocolate mousse is not at all difficult to make, and it can be prepared up to two days in advance. A classic chocolate mousse gets its foamy consistency from stiffly beaten egg whites. Though many recipes call for also folding in whipped cream, this one does not, the better to savor the intense chocolate experience. It has a hint of orange liqueur, a splash of espresso and a garnish of crystallized ginger.
Provided by David Tanis
Categories custards and puddings, dessert
Time 2h20m
Yield 6 (4-ounce) servings
Number Of Ingredients 10
Steps:
- Set a medium bowl over a saucepan of boiling water. (Don't let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
- Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
- In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.
- Gently fold in the remaining whites to incorporate, taking care not to deflate. (It's OK if mixture looks a little streaky.)
- Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
- To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.
CHOCOLATE MOUSSE WITH FRESH GINGER
Provided by Craig Claiborne
Categories dessert
Time 45m
Yield About 10 servings
Number Of Ingredients 9
Steps:
- Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.
- Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.
- Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.
- Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 41 milligrams, Sugar 23 grams, TransFat 0 grams
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