Using ingredient frangelico liqueur
Frozen Double Chocolate Mousse
- 6 egg yolks
- 1/2 springform (pan)
- 3/8 cream (into)
- 3/8 cream chocolate mixture (into)
- 800 ml whipping cream (chilled)
- 300 gr chocolate (white)
- 325 ml cream in bowl until peaks form
- 170 gr chocolate wafer crumbs
- 180 ml cream to in saucepan (boil heavy)
- 150 gr sugar
Frozen Double Chocolate Mousse
- 6 egg yolks
- 1/2 springform (pan)
- 3/8 cream (into)
- 3/8 cream chocolate mixture (into)
- 800 ml whipping cream (chilled)
- 300 gr chocolate (white)
- 325 ml cream in bowl until peaks form
- 170 gr chocolate wafer crumbs
- 180 ml cream to in saucepan (boil heavy)
- 150 gr sugar
Petite Boules
- 1/2 melted
- 500 gr chocolate (white)
- 290 gr semisweet chocolate
- 140 gr hazelnuts (toasted)
- 120 ml whipping cream
- 45 ml frangelico liqueur
Pumpkin Frangelico Cheesecake
- 24 gingersnaps
- 10 hazelnuts
- 5 eggs
- 475 ml sour cream
- 475 gr pumpkin puree
- 450 ml cream cheese softened
- 200 gr sugar
- 180 ml frangelico liqueur
- 110 gr butter melted
- 38 gr sugar