Chocolate Exotic Root Beer Float - FOX 8 WVUE New Orleans News, Weather, Sports

Chocolate Exotic Root Beer Float

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Chocolate exotic

 

Exotic fruit Jelly


-          Mango puree                                    1 cup

-          Sugar                                               2 Oz

-          Gelatin powder ½ packet

 

In a sauce pot over medium heat, bring the fruit puree to a boil with the sugar.

Sprinkle the gelatin into the fruit puree and stir it up.

Pour into a cake pan lined with plastic wrap, let it cool, and place in the freezer. It will be much easier to handle while frozen.

 

Milk chocolate mousse

 

-          Milk                                                       ¼ cup

-          Sugar                                                     2 oz.

-          Vanilla bean                                           1

-          Egg yolk                                                2 each

-          Milk chocolate                                   5 oz.

-          Cream                                                   1 cup

-          Gelatin leaf                                    ½ packet

-          Jack Daniel's                                        1 tbs.

 

 

In a small sauce pan bring to a boil the sugar with the water.

While the sugar is cooking, in a mixer, using the whisk attachment, whip the yolks.

Once the temperature of the sugar reaches 230 F (using a candy thermometer) and the yolks have developed a fluffy consistency, pour the sugar slowly along the edge of the mixing bowl, as not to cook the yolks too rapidly. Continue mixing for approximately a couple of minutes.

Scrape the vanilla bean into the milk, bring to a boil, add the gelatin, and remove from heat. 

In a large bowl pour the milk over the chocolate. Add egg yolk mixture, Jack Daniel's and combine.  Set aside

Whip the cream & fold into chocolate mix.

Chill the mousse in the fridge to thicken for 4-5 minutes

Line a muffin pan individually with plastic wrap, fill each space half way with the chocolate mousse mix, and set in the middle a tablespoon of the mango jelly. Fill the remaining space with the chocolate mousse. Place a large piece of plastic wrap over the whole muffin pan, set in the freezer over night

 

 

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