nd refrigerate.
Place the dark chocolate in a large bowls. Bring
parate double boiler, melt the chocolate, being careful not to
Whip topping until in doubles in volume. In another bowl, whip egg whites. Fold egg whites into whipped topping. Fold in yolks. Divide whipped mixture in half. Place dark chocolate chips in microwave-safe bowl and heat until melted. Add dark melted chocolate to 1/2 of whipped mixture. Melt white chocolate and add to the other 1/2 of whipped mixture. Place in decorative serving dish and alternate layers of white/dark chocolate. Freeze. Take out of freezer 20 minute before serving.
*NOTE: Recipe suggested gold dragees. If you
op of each bowlful of mousse (each kind of berry will
n a mixing bowl, whip mousse mix and milk for 5
afe bowl, place the chopped chocolate, and place the bowl over
small paintbrush, paint melted chocolate thickly over insides of 8
at an angle.
Dark chocolate layer:
In saucepan
an with plastic wrap. Place chocolate in separate heatproof bowls. Add
br>Meanwhile, to make the chocolate mousse, beat egg yolks into melted
ocoa powder, espresso powder, and chocolate.
Pour in the boiling
rumbs form. Pulse in melted chocolate then press into base of
Whisk together white chocolate and egg yolk. Fold in vanilla and whipped cream. Whip egg white to stiff peaks then fold in. Cover and chill for 4 hours, or until cold.
Meanwhile, cut 2 - 8 inch squares of plastic wrap. Spread dark chocolate in a 6 inch disc over each sheet of plastic wrap. Place over a glass or cup, chocolate-side up, and leave to set.
To serve, carefully remove plastic wrap from chocolate cups. Place on serving plates then spoon mousse into chocolate cups. Top with raspberries.
Combine dark chocolate and 2 egg yolks. Set
In a blender, process tofu until smooth.
Combine chocolate, cocoa, water and brandy in a small saucepan over medium heat; stir until melted.
Remove from heat; mix in sugar, a little at a time, until smooth.
Add chocolate mixture to tofu; process until smooth.
Spoon mousse into champagne glasses; cover and refrigerate for at least one hour.
Top with whipped cream and shaved chocolate, if desired, and serve!
Add 5.25 oz melted chocolate and 1 tbsp water. Whip
br>Prepare the mousse:
Slowly melt the chocolate in a double
ke the mousse.
Sift
heat again, add the milk chocolate and stir until melted. Pour