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Frangelico White and Dark Chocolate Mousse

Serves: 11
Total Calories: 146

Ingredients

Crust:
2/3 cup crushed chocolate wafer cookies
1/3 cup crushed graham crackers
1/4 cup butter, melted
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Bottom Layer:
1 1/2 cups heavy whipping cream, chilled
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 egg yolk
3/4 cup sugar
1/2 cup hazelnut liqueur (Frangelico)
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Top Layer:
1 1/3 cups heavy whipping cream, chilled
10 ounces good quality white chocolate
3/4 cup heavy whipping cream, chilled
3 tablespoons hazelnut liqueur (Frangelico)
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Chocolate Topping:
2 ounces semisweet chocolate
1 tablespoon butter

Directions:

Crust:
Preheat oven to 350°. Combine cookies, graham crackers, and butter. Press into a springform pan. Bake for 8 minutes. Cool crust on rack.

Bottom Layer:
Whip cream until soft peaks form and set aside. Melt chocolates over double boiler. Beat egg yolks and gradually add sugar until mixture is pale yellow and batter falls in ribbons. Beat in liqueur, then add melted chocolates. Gradually fold in whipped cream, 1/3 at a time. Pour chocolate mousse onto crust and freeze 30 minutes or until set.

Top Layer:
Whip 1 1/3 cups cream until soft peaks form and set aside. Chop white chocolate into tiny pieces. In a large saucepan, bring 3/4 cup cream to a boil; simmer for 2 minutes. Add white chocolate to cream, blend until smooth. Add liqueur. Gradually fold in whipped cream, 1/3 at a time. Pour white chocolate mousse on top of chocolate mousse layer. Freeze for at least 8 hours. Remove from freezer 10-15 minutes before serving. Separate from edges with a warm knife.

Chocolate Topping:
After mousse is set, melt chocolate with butter. Drizzle on top for decoration. Serve immediately.

Nutritional Facts:

Serves: 11
Total Calories: 146
Calories from Fat: 45

This Frangelico White and Dark Chocolate Mousse recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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