Layered Mousse Gateau

Category: Sweets/Desserts / Mousses

175g Bourbon biscuits 225g unsalted butter 225g milk chocolate 6 Tbsp brandy/rum 3eggs, separated 300ml double cream 225g white chocolate 225g plain chocolate cocoa & icing sugar,for dusting 1.Line the sides of a 20cm round loose-based cake tin with a strip of foil.Finely crush the biscuits in a polythene bag using a rolling pin. Melt 50g butter & mix with the crushed biscuits.Press into the base of the tin. 2.Use the milk chocolate,50g butter,2Tbsp of brandy/rum, one egg & 100ml double cream to make a mousse,following the recipe above.Spoon the mousse over the top of the biscuit base.Level the surface & chill thoroughly. 3.Use the white chocolate, 50g butter, one egg & 100ml cream to make a white mousse & then use the remaining ingredients to make dark mousse in the same way.Spoon each layer carefully into the tin & chill well between layers.Finally,chill the completed gateau overnight. 4.Dust the surface with cocoa & icing sugar.Remove sides of cake tin & carefully peel away the foil to serve.

Marbled Chocolate Mousse

Category: Sweets/Desserts / Mousses
100g/4oz plain chocolate
4Tbsp brandy
50g/2oz unsalted butter
100g/4oz white chocolate
2eggs,separated
150ml/ 1/4pint double cream

1.Break up plain chocolate & place with half of the brandy & half the butter in a bowl over simmering water.Turn off heat & leave until melted.Repeat with white chocolate,remaining brandy & butter.
2.Stir one egg yolk into each bowl of mixture.Place the whites in a clean,grease-free bowl & whisk until they are stiff. Whip the double cream in a separate bowl until it's lightly peaking.
3.Divide the whipped cream between the chocolate mixtures & carefully fold in,using a metal spoon.Divide the egg whites between the two bowls & fold in gently,taking care to keep in all the air.
4.Place a teaspoonful of dark mousse in each serving glass.Fill with alternating spoonfuls of light & dark mousse.Tap the gladdes gentlyon the surface to get rid of any air pockets as you go.
5.To marblethe mousses,push a fine-handled teaspoon into each glass.With the tip of the spoon touching the inside of the glass,gently swirl mousses together to achieve a marbled finish.Chill
Serves 4

Chocolate Cream Mousse

Category: Special Diets / Diabetic

Yield: 1 servings 1 pk (1-oz) Low cal 1/2 ts Butter flavoring -chocolate pudding 1 Egg white 1 1/2 c Skim milk 2 ts Fructose 1/2 ts Grand mariner 4 Tb Prepared low calorie topping In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool. In small bowl combine egg white and fructose. Whip until egg whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill. Serve with low-calorie whipped topping. Chris Agostarola http://candeliciouscent.scent-team.com/index.php

Espresso Chocolate Mousse

Servings: 6

6 ounces semisweet chocolate
1/3 cup espresso or 1/2 teaspoon instant coffee
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar

Put the chocolate and espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process until well mixed.
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.

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