Chocolate Mousse Ice Cream Ball

  1. Line an 8 cup bowl with plastic wrap (don't worry about wrinkles).
  2. Melt the chocolate in double boiler or microwave, stirring occasionally, until smooth.
  3. Whisk in egg yolks and creme de cacao.
  4. In a large mixing bowl with an electric mixer on low speed, beat egg whites until foamy.
  5. Increase speed to hight and beat until soft peaks form.
  6. Add the sugar, 1 tbsp.
  7. at a time, beating until stiff but moist peaks form.
  8. Stir one third of the whites into the chocolate/yolks mixture, then fold the chocolate into the rest of the whites until blended.
  9. Spoon the mousse into the 8 cup bowl and freeze for 1 hr.
  10. ,or until the mousse is firm enought to spread over the bottom and sides fo the bowls, forming a thin shell.
  11. Return the bowl to the freezer untilt he chocolate is firm.
  12. Soften vanilla ice cream slightly in refrigerator and spread it over the chocolate mousse.
  13. Return the mold to the freezer until firm.
  14. Soften the peppermint ice cream slightly in the fridge and spread it in the center of the mold, smooth the top.
  15. Cover the ball with foil and freeze until solid.
  16. (it can be frozen several months in advance!)
  17. Several hours before serving, invert the bowl onto a serving platter and remove the bowl and plastic wrap.
  18. Smooth the outside of the chocolate with a spatula, and decorate the top with crushed candy canes and line the bottom rim with vertical candy canes.
  19. Return to the freezer until firm.
  20. Remove the mold fromt he freezer 20- 30 minutes before serving to soften enought to cut wedges.

chocolate, eggs, cacao, sugar, vanilla ice cream, pints, canes

Taken from www.food.com/recipe/chocolate-mousse-ice-cream-ball-83299 (may not work)

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