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McCalls Masterpiece A Slice of Heaven Three-Chocolate Mousse
Posted By: Sherry
Date: Monday, March 21, 2005 at 7:26 p.m.
A Slice of Heaven
September 1993 Page 153
McCalls Beat Recipes
Non Spray Cooking
Dark Chocolate Layer:
8 ounces bittersweet chocolate, chopped
1/4 cup butter
2 tablespoons almond-flavored liqueur
1/2 cup heavy whipping cream, whipped
1 1/4 cups heavy cream
1 1/2 teaspoons unflavored gelatin
6 ounces white chocolate
1/2 cup finely chopped almonds
1 cup fresh raspberries
8 ounces milk chocolate
1/4 cup butter
1/2 cup heavy cream, whipped
Unsweetened Cocoa Powder
Raspberry Sauce (recipe follows)
Chocolate Filigree (Recipe follows)
1.With cooking spray, grease 8 1/2 by 4 1/2 by 2 1/2 in loaf pan, line with plastic wrap. With dried beans,
fill roasting pan 1/2 full. Wedge loaf pan into beans, tilting pan lengthwise.
2. Make dark chocolate layer: In saucepan, over low heat, melt chocolate with butter, stir in liqueur.
Cool; folding in cream. Pour mousse into loaf pan; smooth the top.
Refrigerate both pans until mousse is firm, about 2 hours.
03. Make white chocolate layer: In saucepan, combine 3/4 cup cream and the gelatine. Soak 5 minutes.
Add chocolate; heat over low heat, stirring until smooth. Place pan in a bowl of ice water. Cool,
stirring occasionally, until mixture is texture of unbeaten egg whites. Remove from ice water.
Stirring in the almonds. Beat remaining 1/2 cup cream with rotary beaters, till stiff peaks forms, fold
into chocolate mixture. Remove pans; from the refrigerator; repossion pans so the pan tilts in opposite direction.
Pour in the mousse; smooth. Cover loosely with plastic wrap; refrigerate until firm, about 2 hours.
4. Make milk chocolate layer: In food processor, puree raspberries; strain to remove seeds. In saucepan, over low heat,
stir in chocolate, butter and puree until mixture is smooth and chocolate is melted. Cool: fold in cream.
Remove pans from refrigertor. Set loaf pans level on counter. Pour mousse into loaf pan, smooth top.
Cover loosely with plastic wrapped well and frozen up to 1 month before serving.
5. For easy slicing, freeze mousse about 1 hour before slicing. To serve, arrange a dinner fork, rounded side down.
and a soup spoon, rounded side up, on a dinner plate. With some unsweeted cocoa powder in a lined sieve, dust plate,
sprinkle cocoa over the utensils. Carefully remove the utensils on each plate. Arrange a slice of mousse to one side of the
silhouette; if desired, decorate each slice sauce, chocolate filigree, whipped heavy cream and fresh raspberries.
Makes 10 to 12 servings:
1 pkg ( 10 ounces) frozen raspberries in light syrup
2 tablespoons cornstarch
3 tablespoons water
In food processor, puree the raspberries, strain into a saucepan.
In a small cup , mix cornstarch and water, stir until blended; stir into raspberries.
Simmer 1 minutes. Cool' refrigerate cover till serving time.
Makes 1 cup
3/4 cup chocolate melting waters, melted
Line baking sheet with waxed paper.
Pipe designs on to wax paper. Set a side until hardens. Store in air tight container.
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