Chocolate Mousse Icebox Dessert Recipes

CHOCOLATE MOUSSE ICEBOX DESSERT

Steps:

• Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
• In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
• In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
• In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
• To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
• To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.

CHOCOLATE MOUSSE ICEBOX CAKE

Steps:

• 1. Line side and then bottom of 9 inch springform pan with ladyfingers split side in and set aside.
• 2. in medium saucepan combine chocolate pieces sugar and water. over low heat stir slowly until chocolate is melted and sugar is dissolved. remove form heat.
• 3. in a medium bowl beat egg whites until stiff peaks form when beaters are slowly raised.
• 4. in a large bowl with an electric mixer beat yolks slightly and gradually add the chocolate mixture beating constantly and continue to beat until it thickens
• 5. with a wire whisk or rubber scraper fold the egg whites into the chocolate mixture until combined and no streaks of white remain.
• 6. put about one fourth of the mixture over the lady finders in the pan. cover the mixture with a layer of ladyfingers repeat three times.
• 7.refrigerate until firm about four hours or overnight.

WHITE CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
• Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.