Chocolate Chip Frozen Mousse Cake

Name: Chocolate Chip Frozen Mousse Cake
Cuisine: French
Ingredients: Confectioners’ sugar; 2 ounces bittersweet chocolate, chopped; 9 large egg yolks; 1 envelope unflavored gelatin; 1½ cups sugar syrup cooked to 212°F; ½ cup green Chartreuse or other liqueur of your choice; ½ cup green Chartreuse or other liqueur of your choice; 2 cups heavy cream; Pinch of salt; 1 cup finely ground almonds; ⅓ cup granulated sugar; 3 large egg whites; 2 tablespoons unsweetened cocoa powder; butter; flour

Preparation info

FFR—
16
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

I served this frozen mousse cake in my restaurant in Boston. Use any liqueur you prefer. Green Chartreuse is perfect, but there is nothing wrong with a coffee or orange liqueur. You need parchment paper, a 10-inch cake pan, and a cookie sheet to cook the meringue layers.

Ingredients

For the meringue layers

butter
flour
3 large egg whites
2 tablespoons

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Method

To prepare the meringue layers, preheat the oven to 325°F. Butter and flour the cookie sheet, then trace two circles on it using the bottom of the 10-inch pan as a pattern. Whip the egg whites until they can carry the weight of a raw egg in its shell without its sinking into the foam b