I'm always on the hunt for dishes that can be done in advance. This one comes together so easily and the flavor has a huge pay off. I shaved bittersweet chocolate curls on top with a serrated peeler and let the mousse come back close to room temperature.
I also divided the recipe in half and made it in a 4" cake pan with a removeable bottom. Wow. Wow. Wow.
I didn't plan on it being so good or I would have taken more care cutting the slice in the photo. A knife dipped in hot water, then dried works wonders for a clean cut. (I was greedy and didn't wait for my water to get super hot.)
Here's the recipe (Meryl, thanks so much for pointing me to it):
FROZEN CHOCOLATE MOUSSE
This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.
Ingredients
2 cups heavy whipping cream
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2/3 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar
Cocoa powder or chocolate shavings for finishing
One 9-inch springform pan or other stainless steel mold
Directions
1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.
2. Melt both chocolates over hot water, remove from heat and work in butter; set aside.
3. Combine egg whites and sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.
4. Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate.
5. Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.
6. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.
Serving
This is great with a rich chocolate sauce or some crushed, sweetened berries.
Yields: About 1 1/2 quarts mousse
I also divided the recipe in half and made it in a 4" cake pan with a removeable bottom. Wow. Wow. Wow.
I didn't plan on it being so good or I would have taken more care cutting the slice in the photo. A knife dipped in hot water, then dried works wonders for a clean cut. (I was greedy and didn't wait for my water to get super hot.)
Here's the recipe (Meryl, thanks so much for pointing me to it):
FROZEN CHOCOLATE MOUSSE
This is the richest and easiest to make of delicious frozen chocolate desserts. It rivals the best chocolate ice cream.
Ingredients
2 cups heavy whipping cream
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
2/3 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar
Cocoa powder or chocolate shavings for finishing
One 9-inch springform pan or other stainless steel mold
Directions
1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.
2. Melt both chocolates over hot water, remove from heat and work in butter; set aside.
3. Combine egg whites and sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.
4. Quickly fold together chocolate mixture and meringue. Taste a spoonful to make sure the mixture is not any warmer than room temperature. If it is, let it cool for a few minutes before folding in the whipped cream or the cream will melt and separate.
5. Scrape into frozen springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.
6. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings all over top and sides of mousse. Return to freezer until time to serve.
Serving
This is great with a rich chocolate sauce or some crushed, sweetened berries.
Yields: About 1 1/2 quarts mousse
