chocolate frozen mousse (and variation)

How To Make chocolate frozen mousse (and variation)

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  Break chocolate into small pieces. You can use chocolate chips. Put chocolate and salt into blender container. Heat cream just to boiling point and pour into blender. Whip for about 1 minute. Chocolate will be entirely melted. Add egg yolks and beat for another thirty seconds. Pour mixture into the large bowl of mixer and refrigerate until mixture is cold and thickened. (Note: This recipe can be simplified further by cooling the chocolate cream in the blender container and whip it up in the blender. However, make certain your container holds at least 5 to 6 cups.) Remove bowl from refrigerator and beat chocolate cream until light and fluffy. Set 12 paper muffin cups in muffin pan and divide mixture into cups. Place muffin pan in freezer and freeze until solid. When completely frozen you can remove mousse cups from muffin pan and store them in freezer in double plastic bags. When ready to serve, remove paper cups and place mousse in lovely stemmed glass or dessert dish. You can serve it with a teaspoon of Crème de Cacao Liqueur over the top and sprinkle with some shaved chocolate. Serves 12 Mocha Frozen Mousse: Follow above directions, except heat cream with 1 t. dry instant coffee. Proceed in same manner to freeze. Serve with a coffee liqueur. Source: Renny Darling
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