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Mother's Day Luncheon |
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Frozen Chocolate Nougat Mousse
Nougat, a crispy white confection, can be found in Italian and other European import stores as well as the candy section of some supermarkets. Wrapping the soufflé cups with a collar helps the mousse stand tall.
5 ounces 69- to 73-percent-cocoa chocolate or bittersweet chocolate, finely chopped
1/3 cup milk
1 teaspoon unflavored gelatin
5 egg yolks, lightly beaten
2/3 cup sugar
1-2/3 cups whipping cream
1 teaspoon vanilla
1/2 cup chopped Italian nougat candy or almond toffee pieces
Place eight 3-ounce small cups or soufflé dishes on tray. To prepare collars, cut eight 12x6-inch pieces of foil. Fold lengthwise into thirds to form 12x2-inch strips. Wrap each collar tightly around cups or dishes with one edge extending 1 inch above top of cups. Secure with tape. Place cups in freezer to chill (about 2 hours).
Meanwhile, place finely chopped chocolate in large mixing bowl; set aside. In medium saucepan, combine milk and gelatin. Let stand 5 minutes. Add egg yolks, sugar, and 2/3 cup of the whipping cream. Cook and stir over medium heat until mixture coats metal spoon (160°F), about 5 minutes.
Pour mixture over chopped chocolate in bowl. Let stand 5 minutes. Gently stir to combine. Stir in vanilla. Place in freezer; chill 30 minutes or until mixture thickens and cools, stirring after 15 minutes.
Beat cooled chocolate mixture with electric mixer on high speed about 3 minutes or until light and fluffy. In medium mixing bowl, beat remaining 1 cup cream until soft peaks form. Gently fold whipped cream and nougat candy into chocolate mixture. Divide chocolate mixture evenly among chilled cups, filling to 1/2 to 1 inch over top of each dish if collar is present. Cover; freeze for 3 to 24 hours or until firm.
To serve, remove tape and gently peel away collars. Let stand 10 to 15 minutes at room temperature before serving. Makes 8 servings.
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