This over-the-top dessert is served semi-frozen, with a mesmerizing topping of dark chocolate ganache. Your family’s sweet tooth will go into overdrive! The mousse should stay in the freezer at least overnight; however, you can store it for at least a month before serving. If you are looking for easy and simple dessert recipes for a fancy dinner, this is it. Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Frozen Chocolate Mousse Frozen Chocolate Mousse Recipe | PT25M Serves 1 Ingredients: 1 Stick Unsalted Butter 1 Large Egg Yolks 1.5 Pounds Bittersweet Chocolate 0.125 Teaspoon Fine Sea Salt 0.5 Cup Granulated Sugar 0.25 Cup Milk 1.25 Cups Full-Fat Greek Yogurt 12 Vanilla Wafers 0.25 Cup Heavy Cream Line an 8 1/2-inch metal loaf pan with a plastic wrap, large enough to smoothly cover the sides of the pan, allowing some to hang over. For double boiler: Fill a pan with water halfway and bring to a gentle simmer, without boiling. Arrange a heatproof bowl over the pan of simmering water. In the bowl, add butter and 13-ounce of chocolate and cook until melted, stirring continuously. Remove the bowl from pan and keep aside to cool for about 15 minutes. In the bowl of a stand mixer, with a whisk attachment, add 1 cup of sugar, egg yolks and salt and beat on medium speed for about 2 minutes. Add yolk mixture into chocolate mixture and with a spatula, gently fold the ingredients. Transfer the mixture to another large bowl. In the same bowl of the stand mixer, add yogurt and milk and beat on medium-high speed until a thick mixture is formed. Add remaining 3 tablespoons of sugar, one tablespoon at a time., beating after each addition. Gently, fold the yogurt mixture into the bowl of chocolate mixture. Fold in the vanilla wafers. Transfer the mousse into prepared loaf pan and with a spatula, smooth the top surface. With another plastic wrap, cover the pan and freeze overnight. Meanwhile, for ganache: In a heatproof bowl, place remaining 8-ounce chocolate. Keep aside. In a small pan, add heavy cream and bring to a boil. Pour half of the cream over chocolate and keep aside for about 30 seconds. With a spatula, gently stir the mixture in little circles. Place enough remaining cream into chocolate mixture and mix until a shiny and smooth but not runny mixture is formed. Arrange a cooling rack onto a baking sheet. Carefully, invert mousse over the cooling rack on the baking sheet. Slowly, place ganache over mousse evenly. Keep aside until mousse is semi-thawed.

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