When Temperature Is Above the Century Mark, It’s Time for Lady Godiva’s Frozen Chocolate Mousseby Larry Cox on Jun. 14, 2012, under Uncategorized
Slushed: More than 150 Frozen Boozy Treats for the Coolest Happy Hour Ever by Jessie Cross (Adams Media, $16.95)
My grandmother once said that the only thing between hell and Tucson was a screen door. She was absolutely right, especially when considering the summer months.
During a week in Arizona when temperatures will once again top 110F, survival might be as close as a frozen dessert of the alcohol variety. In this spirited collection there are such unexpected delights as a Pistachio Rum Gelato, a Mango Sunrise Ice Cream laced with tequila, and a Chocolate Espresso Martini Mousee. And who wouldn’t like a Strawberry Daiquiri Pop to take the edge off a Tucson summer afternoon?
The liqueur-infused sorbets, granitas, frozen ice pops, milkshakes and frozen cocktails in “Slushed” are easy to prepare and promise to add extra zest to almost any occasion.
In addition to a section about the basics including techniques, equipment and ingredients, the recipes are divided into 10 basic chapters: Frozen Ice Pops; Ice Cream; Gelato; Frozen Yogurt; Semifreddo, Mousse, and Parfaits; Granita; Sorbet and Sherbet; Ice Cream Sandwiches, Cakes and Other Frozen Novelties; Frozen Cocktails, Milkshakes, and Smoothies; and Toppings and Treats.
The heat may push the thermometer above the century mark during the next few days but two scoops of Boozy Brazilian Chocolate Ice Cream or a Lady Godiva’s Frozen Chocolate Mousee might just make the heat more bearable.
LADY GODIVA’S FROZEN CHOCOLATE MOUSSE
Makes about 1 quart
1 teaspoon instant espresso powder
1 tablespoon hot water
4 oz unsweetened chocolate, chopped
½ cup sweetened condensed milk
½ teaspoon vanilla extract
Pinch of salt
1 cup heavy cream
4 tablespoons Godiva chocolate liqueur
Put the instant espresso powder in a small bowl. Add the hot water. Stir to dissolve. Set aside.
Put the chopped chocolate, condensed milk, dissolved espresso, vanilla extract, and salt in a large microwave-safe bowl. Mix until uniform.
Melt the mixture in the microwave on high for a minute or two, stopping every ten seconds or so to stir. If you don’t have a microwave, use a double boiler. Set aside.
Put the cream in a large mixing bowl of a stand mixer. Beat on high until it forms peaks. Add the chocolate liqueur and beat to incorporate.
Working in batches, fold the whipped cream into the chocolate mixture. Be careful not to smoosh all of the air out of the whipped cream.
Transfer to a freezer-safe container. Freeze overnight.