2006-09-23 04:50:17 · 9 answers · asked by baconbuttyman 2 in Food & Drink ➔ Cooking & Recipes
CHOCOLATE MOUSSE
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
Some tips:
• Mousse can be chilled up to 1 day.
• To vary the flavor, you can replace the 1 teaspoon vanilla with 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).
2006-09-23 05:00:57 · answer #1 · answered by Anonymous · 2⤊ 1⤋
The main difficulty is in catching your moose. They are shy of people and they can also get dangerously cranky if you bother them, especially during mating season. I suggest recruiting a few friends to help. You might even be able to combine two steps in one here. One person distracts the moose while another (sitting on a friend's shoulders) sneaks up behind the moose and whacks him on the head as hard as possible with the largest cast-iron skillet available. If it's done hard enough, even the most intelligent moose will then be "simple".
To cover one average-sized adult moose, I would figure on about sixty to seventy-five pounds high-quality dark chocolate such as Callebaut, melted and cooled. A large paint roller comes in handy for the application. Allow the chocolate to set before eating (I recommend you leave the moose outside--melted chocolate is hell to get out of carpets and upholstery). Slivered almonds and whipped cream are nice, but strictly optional. Enjoy.
2006-09-23 13:00:09 · answer #2 · answered by Leslie D 4 · 2⤊ 0⤋
You can make a chocolate moose, but I guarantee you it is not going to be simple lol. Next to best thing would be chocolate mousse and it goes something like this.
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7 ounces bittersweet chocolate, chopped
7 egg yolks, beaten
2 tablespoons sugar
1 pinch salt
7 egg white
1 1/4 cups heavy cream
Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks .
Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
2006-09-23 12:45:53 · answer #3 · answered by Ylia 4 · 0⤊ 0⤋
Chocolate Mousse
1/4 cup semisweet chocolate chips
1 tablespoon water
1 egg yolk, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup whipping cream
1 tablespoon sugar
Whipped cream, optional
In a small heavy saucepan, melt chocolate chips with water over low heat; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Garnish with whipped cream if desired. Yield: 2 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=20300
2006-09-23 12:20:22 · answer #4 · answered by Swirly 7 · 0⤊ 0⤋
Chocolate Moose:
Give chocolate sugar cookies as a gift along with a copper moose cookie cutter. Wrap giant cookies in plastic wrap for gift giving, or display them nestled among greenery on your mantel.
3/4 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate morsels, melted
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Sugar
1 (15-ounce) can chocolate frosting
Chocolate sprinkles (optional)
Sparkling white sugar (optional)
Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and vanilla, mixing well. Stir in melted morsels.
Combine flour and salt; add to butter mixture, beating well. Shape dough into a flat disc. Cut dough into thirds. Wrap in wax paper. Cover and chill briefly until dough is a good rolling consistency.
Place each portion of dough on a large lightly greased cookie sheet. Cover with wax paper or plastic wrap. Roll dough to 1/4" thickness on cookie sheets. Cut out cookies, using desired cookie cutters. (We tested with 3" and 6" moose cutters.) Sprinkle with sugar. Peel away excess dough.
Bake at 350° for 10 to 11 minutes for small cookies and 12 minutes for larger cookies. Cool 5 minutes on cookie sheets; remove to wire racks, and cool completely.
Place opened can of frosting in microwave. Microwave at MEDIUM (50% power) 45 seconds; stir. Microwave 30 more seconds. Spread frosting over cookie antlers and feet, if desired. Sprinkle with chocolate sprinkles and sparkling sugar, if desired. Let harden on wire racks.
Yield: 9 large cookies or 16 small cookies
2006-09-23 13:09:48 · answer #5 · answered by Girly♥ 7 · 1⤊ 0⤋
mix up a package of chocolate pudding to this add 2 tbsp brandy and 1 tsp of cocoa powder(this enriches the choc flavor in the pudding)then when pudding is set fold in 1 container of cool whip( you can make your own by whipping up a carton of heavy cream and when whipped add a splash of vanilla a tbsp of powder sugar.......put in water goblets and chill until ready to serve...serve with fresh raspberries and a sprig of fresh mint...
2006-09-23 11:59:38 · answer #6 · answered by d957jazz retired chef 5 · 1⤊ 0⤋
Make regular chocolate pudding and then fold in thawed cool whip. YUMMY!
2006-09-23 11:55:12 · answer #7 · answered by barbie 3 · 0⤊ 0⤋
get one from the shop
2006-09-23 11:55:43 · answer #8 · answered by louise 2 · 0⤊ 0⤋
BACONBUTT, TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com
2006-09-23 18:44:28 · answer #9 · answered by tinkerbell 6 · 0⤊ 0⤋