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Name: Frozen Chocolate Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 8 tb (1 stick) unsalted butter; 1 1/2 c Sugar; 4 oz Unsweetened Chocolate; 8 oz Bittersweet chocolate; 2/3 c Egg whites (about 5 large); 2 c Heavy whipping cream

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INGREDIENTS

8 tb (1 stick) unsalted butter
1 1/2 c Sugar
4 oz Unsweetened Chocolate
8 oz Bittersweet chocolate
2/3 c Egg whites (about 5 large)
2 c Heavy whipping cream

Servings

INSTRUCTIONS

Place a 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed. Melt chocolate over hot water, remove from heat and work in butter; set aside. For meringue, combine egg whites and sugar in bowl of electric mixer, then place over pan of simmering water. Whisk gently until egg whites are hot and sugar is dissolved. Place on mixer with whip and whip until cooled and increased in volume. Quickly fold together chocolate mixture and meringue, then fold in whipped cream. Scrape mixture into prepared mold and cover tightly with plastic wrap. Freeze overnight before serving. To unmold, dip a small, thin knife in hot water and loosen dessert from side of pan. Unbuckle side of springform and remove. Invert to a chilled platter and lift off pan bottom. Dust very lightly with cocoa immediately before serving. This is great with a rich chocolate sauce. About frozen souffles: These ices derive their name from the fact that they are molded in souffle dishes. The capacity of the dish is increased by attaching a paper collar to it, so that when the collar is removed, the frozen mixture extends above the edge of the dish, like a hot souffle. To make a paper collar for a souffle dish, cut a piece of parchment paper about 1/3 as long as the circumference of the dish and about 1 1/2 times as tall. Wrap around the dish and secure with a rubber band, just below the rim of the dish. The top is usually dusted with cocoa powder to imitate the brown crust of a hot souffle. Recipe by: Cooking Live Show #CL8939 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" on Sep 15, 1997

NOTES

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Frozen Chocolate Mousse

8 tb (1 stick) unsalted butter
1 1/2 c Sugar
4 oz Unsweetened Chocolate
8 oz Bittersweet chocolate
2/3 c Egg whites (about 5 large)
2 c Heavy whipping cream

Place a 9-inch springform pan or other stainless steel mold in the freezer.  Whip cream to a soft peak and refrigerate until needed.    Melt chocolate over hot water, remove from heat and work in butter; set  aside.    For meringue, combine egg whites and sugar in bowl of electric mixer, then  place over pan of simmering water. Whisk gently until egg whites are hot  and sugar is dissolved. Place on mixer with whip and whip until cooled and  increased in volume.    Quickly fold together chocolate mixture and meringue, then fold in whipped  cream.    Scrape mixture into prepared mold and cover tightly with plastic wrap.  Freeze overnight before serving.    To unmold, dip a small, thin knife in hot water and loosen dessert from  side of pan. Unbuckle side of springform and remove. Invert to a chilled  platter and lift off pan bottom. Dust very lightly with cocoa immediately  before serving. This is great with a rich chocolate sauce.    About frozen souffles:    These ices derive their name from the fact that they are molded in souffle  dishes. The capacity of the dish is increased by attaching a paper collar  to it, so that when the collar is removed, the frozen mixture extends above  the edge of the dish, like a hot souffle. To make a paper collar for a  souffle dish, cut a piece of parchment paper about 1/3 as long as the  circumference of the dish and about 1 1/2 times as tall. Wrap around the  dish and secure with a rubber band, just below the rim of the dish. The top  is usually dusted with cocoa powder to imitate the brown crust of a hot  souffle.    Recipe by: Cooking Live Show #CL8939    Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on Sep 15, 1997

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Nutrition

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Serving Size: 1 Serving (2620g)
Recipe Makes: 1 Servings

Calories: 11553
Calories from Fat: 7286 (63%)

Amt Per Serving		% DV

	Total Fat 809.5g	1079 %
	Saturated Fat 500.9g	2505 %
	Monounsaturated Fat 243g
	Polyunsanturated Fat 26.2g
Cholesterol 895.1mg		275 %
Sodium 435.7mg		15 %
Potassium 8749.4mg		230 %
Total Carbohydrate 1325.2g		390 %
	Dietary Fiber 163.8g	655 %
	Sugars, other 1161.4g
Protein 137.2g		196 %
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Calories per serving: 11553

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