Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Cake - White And Dark Chocolate Ice Box Cake
Famous Authors (View All Authors)
Desserts - Cake -  White And Dark Chocolate Ice Box Cake Post by :pschlegel Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2110

Click below to download : Desserts - Cake - White And Dark Chocolate Ice Box Cake (Format : PDF)

Desserts - Cake - White And Dark Chocolate Ice Box Cake

Difficulty: ** (Intermediate)
Preparation: 40 minutes plus cooling and chilling times

Cookie Layer:
1 cup chocolate wafer cookie crumbs, divided

White Chocolate Mousse:
4 bars (1.5 ounces each) Godiva Solid Ivory, finely chopped (white chocolate)
1 1/3 cups heavy cream, divided
2 tablespoons confectioners' sugar
1 tablespoon Grand Marnier (optional)

Dark Chocolate Mousse:
4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped (semi-sweet chocolate )
1 1/2 cups heavy cream, divided
1 tablespoon confectioners' sugar
1 tablespoon dark rum (optional)

Garnish:
Sweetened whipped cream
Fresh berries


Make the cookie layer: Line 9x5x3-inch loaf pan with plastic wrap, leaving 2-inch overhang. Place 1/3 cup cookie crumbs in prepared pan.

Make the white chocolate mousse: Place solid ivory and 1/3 cup heavy cream in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Beat remaining heavy cream in bowl until soft peaks form, using electric mixer at high speed. Add confectioners' sugar and Grand Marnier and beat until stiff peaks form. Fold about one-third of the whipped cream into cooled chocolate mixture. Fold in remaining whipped cream. Spread mousse in loaf pan and sprinkle with 1/3 cup cookie crumbs. Cover with plastic wrap and refrigerate.

Make the dark chocolate mousse: Place chocolate and 1/2 cup heavy cream in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Beat remaining heavy cream in bowl until soft peaks form, using electric mixer at medium speed. Add confectioners' sugar and rum and beat until stiff peaks form.

Fold about one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream until blended. Spread mousse in loaf pan and sprinkle with remaining cookie crumbs. Cover with plastic wrap and refrigerate at least 6 hours.

To serve: Carefully invert the icebox cake onto a serving platter and peel off plastic wrap. Garnish cake with sweetened whipped cream and fresh berries, if desired. (strawberries or raspberries).

Source: Godiva
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Almond Pumpkin Charlotte Desserts - Almond Pumpkin Charlotte

Desserts - Almond Pumpkin Charlotte
From: Great Recipes of the world Nov 1982 (France) 30 single ladyfingers 2 envelopes unflavored gelatin 2/3 cup milk 1/3 cup dark rum 4 eggs, separated or 1 cup of Eggbeaters with 8 tablespoons of Just Whites 2/3 cups brown sugar 2 cups mashed pumpkin (canned or freshly made) 1 teaspoon grated orange peel 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves, ground 1 cup whipping cream,whipped with 3 tablespoons sugar 1/2 cup toasted almonds, chopped additional whipped cream for topping Trim off tip end of the ladyfingers to fit the height of an 8 inch springform
PREVIOUS BOOKS

Desserts - Cake -  Toasted Pound Cake With Vanilla Ice Cream And Chocolate-honey Sauce Desserts - Cake - Toasted Pound Cake With Vanilla Ice Cream And Chocolate-honey Sauce

Desserts - Cake -  Toasted Pound Cake With Vanilla Ice Cream And Chocolate-honey Sauce
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1/2 cup (1 stick) unsalted butter 3 tablespoons honey 1 (12-ounce) pound cake, cut into 12 slices 1/3 cup Grand Marnier or other orange liqueur Vanilla ice cream 1/2 cup coarsely chopped toasted pecans 2 1/2 teaspoons grated orange peel Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.) Working in batches, toast pound cake slices in electric toaster or
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT