Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Dave70968" data-source="post: 2954186" data-attributes="member: 13624"><p>Well, if we're going to talk dessert....</p><p></p><p>Chocolate Mousse Imperiale</p><p></p><ul> <li data-xf-list-type="ul">8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped [I <em>highly</em> recommend bittersweet; the white chocolate is sweet enough that you need the contrast]<br /> </li> <li data-xf-list-type="ul">1/2 cup (1 stick) unsalted butter, cut into pieces</li> <li data-xf-list-type="ul">9 tablespoons raspberry liqueur [I use Chambord]<br /> </li> <li data-xf-list-type="ul">1 cup plus 8 tablespoons chilled whipping cream</li> <li data-xf-list-type="ul">2 tablespoons sugar</li> <li data-xf-list-type="ul">3 cups fresh raspberries</li> <li data-xf-list-type="ul">2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped</li> </ul><p>Stir bittersweet chocolate and butter in large metal bowl set over saucepan of simmering water until smooth. Remove from over water. Stir in 6 tablespoons liqueur. Cool to room temperature, whisking occasionally, about 30 minutes. </p><p></p><p>Beat 1 cup cream with 2 tablespoons sugar in medium bowl to soft peaks. Fold into chocolate mixture. Toss 2 cups berries with remaining 3 tablespoons liqueur in small bowl. Divide berry mixture among 6 wineglasses. Spoon mousse over. Arrange remaining 1 cup berries around edge of mousse in glasses. Cover and refrigerate until set, about 2 hours. </p><p></p><p>Stir white chocolate and 2 tablespoons cream in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove the bowl from over water. Cool chocolate to room temperature. </p><p></p><p>Beat remaining 6 tablespoons cream in another medium bowl to soft peaks. Fold cream into white chocolate mixture. Refrigerate mixture until firm, about 1 hour. Pipe or dollop the white chocolate cream atop center of each mousse. (Can be prepared 1 day ahead. Cover and chill.)</p></blockquote><p></p>
[QUOTE="Dave70968, post: 2954186, member: 13624"] Well, if we're going to talk dessert.... Chocolate Mousse Imperiale [LIST] [*]8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped [I [I]highly[/I] recommend bittersweet; the white chocolate is sweet enough that you need the contrast] [*]1/2 cup (1 stick) unsalted butter, cut into pieces [*]9 tablespoons raspberry liqueur [I use Chambord] [*]1 cup plus 8 tablespoons chilled whipping cream [*]2 tablespoons sugar [*]3 cups fresh raspberries [*]2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped [/LIST] Stir bittersweet chocolate and butter in large metal bowl set over saucepan of simmering water until smooth. Remove from over water. Stir in 6 tablespoons liqueur. Cool to room temperature, whisking occasionally, about 30 minutes. Beat 1 cup cream with 2 tablespoons sugar in medium bowl to soft peaks. Fold into chocolate mixture. Toss 2 cups berries with remaining 3 tablespoons liqueur in small bowl. Divide berry mixture among 6 wineglasses. Spoon mousse over. Arrange remaining 1 cup berries around edge of mousse in glasses. Cover and refrigerate until set, about 2 hours. Stir white chocolate and 2 tablespoons cream in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove the bowl from over water. Cool chocolate to room temperature. Beat remaining 6 tablespoons cream in another medium bowl to soft peaks. Fold cream into white chocolate mixture. Refrigerate mixture until firm, about 1 hour. Pipe or dollop the white chocolate cream atop center of each mousse. (Can be prepared 1 day ahead. Cover and chill.) [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Top
Bottom