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Planet Hollywood Chocolate Frozen Mousse
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Source: WXIA 11, Atlanta - 11/3/98 - Planet Hollywood
| 2 tablespoons | unsalted butter, melted |
| 12 | egg yolks |
| 1/2 cup | granulated sugar |
| White Chocolate Mousse | |
| 5 ounce | white chocolate |
| 1 1/2 teaspoon | Instant coffee |
| Milk Chocolate Mousse | |
| 5 ounces | milk chocolate |
| 2 1/2 tablespoons | Cognac or whiskey |
| Dark Chocolate Mousse | |
| 5 ounces | bittersweet chocolate |
| 2 1/2 tablespoons | Cognac or whiskey |
Hot fudge sauce at room temperature
Edible flowers or candied violets (optional)
Prepare one or two days before it is needed.
1. With the melted butter, brush 1/2 to 3/4 cup dariole cups. Line the bottom of each cup with a circle cut from wax paper and butter the circles. Arrange the cups on a flat baking tray and set aside.
2. In a large bowl, whisk together the egg yolks and sugar on high speed until completely incorporated. Divide into three equal portions, about 2 cups each. Refrigerate and cover until needed.
3. In a medium saucepan bring 2 cups of cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into three equal portions about 2 cups each and refrigerate.
4. In a clean bowl, with a clean whisk, whip the remaining 1 1/2 cups cream to soft peaks. Refrigerate and cover until needed. When ready to use, whisk slightly to return to soft stage.
5. Melt the white chocolate in the top of a double boiler or smaller heat proof bowl placed over lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring one of the egg yolk mixtures to a boil while stirring. Strain into a clean bowl. With a rubber spatula scrape in the melted chocolate, add the instant coffee and whisk until the bottom of the bowl feels cool to touch. Cover and refrigerate for about 30 minutes. Remove from the refrigerator and fold in 1/3 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the 12 dariole cups. Place in the freezer for at least 2 hours to set.
6. Repeat step 5 using the milk chocolate and the cognac to whiskey. Remove the tray of cups from the freezer and divide the milk chocolate mixture among the cups, pouring over the white chocolate. Return to freezer for at least 2 more hours.
7. For dark chocolate, repeat step 5, but with one exception. At the point when the bowl feels cool to touch, do not refrigerate. Fold in the softly whipped cream and continue with recipe.
Presentation: Remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops and unfold. Remove the circles of wax paper and with a small metal spatula smooth the sides of mousse. Pour a little of the chocolate sauce on each dessert plate and place one mousse in center. Decorate the top with a small edible flower or candied violet, if desired.
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