Green Tea Mousse

Green Tea Mousse (Kiwifruit Cafe):

Ingredients White chocolate.....50 g Sugar.....1 tsp Green tea powder.....11/2 TBP Milk.....50ml Powdered gelatin.....1 tsp Water....1 TBP Heavy cream.....150 ml Sour cream.....2 TBP (optional)

MELT white chocolate in a double boiler setup. DISSOLVE the gelatin in 1 T. of water and let it sit for a while. Meanwhile, heat the milk gently in a small saucepan. Turn off the heat when it starts to simmer, dissolve the green tea powder in it.  Do not bring the milk to boil. Stir in the gelatin mixture in the green tea milk and then stir melted cholocate into the milk mixture, and mix well together. Leave the mixture to cool to room tempreature. WHIP the heavy cream into medium peaks, and then whisk in the sour cream. Take 1/4 of the whipped cream and mix it with the chocolate green tea mixture to ligthen it up.  Then using 1/3 of the shipped cream at a time, fold the cream into the cholocate green tea mixture.Repeat this process until the cream is incorporated.  Transfer the mousse into the pre-baked tart shell or individual serving dishes and chill until it's set (at least 2 hours). GARNISH with fruit, nuts, cookies, or more whipped cream.

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Chocolate Mousse (Food of France):

Ingredients (serves 4) Dark Chocolate....150 g (chopped) Unsalted Butter....15 g Egg....1 lightly beaten Strong Coffee....2 TBP Egg Whites....2 Sugar.... 2.5 TBP Whipping Cream....250 ml

MELT the chocolate in a double boiler setup.  Add the butter and stir until melted. Remove the bowl from the heat and cool for a few minutes. Add the eggs and coffee and stir. BEAT the egg whites in a clean dry bowl until soft peaks form, addin gthe sugar gradually. Whisk 1/3 of the egg white into the chocolate mixture to loosen it and then fold in the remainder with a spatula. WHIP the cream and fold into the mousse. Pour into serving container(s), cover and refrigerate for at least 4 hours.

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Chocolate Mousse (by Ann Burrell)  

Ingredients 6 ounces semisweet chocolate 2 egg yolks 1 tsp vanilla essence 1/4 cup sugar 1 1/2 cups heavy cream

Directions 4 (6 to 8-ounce) individual serving dishes For chocolate version, melt the chocolate over a double boiler setup. While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the vanilla. Sift green tea powder or whisk melted chocolate into the egg yolk mixture. In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour. Garnish with fruit, nuts, cookies or whipped cream.