Chocolate Citrus Freeze |
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| Ingredients: | |||||||||||||||||||||||
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1 3/4 cups (11.5-oz. pkg.) milk chocolate chips, divided 1 teaspoon vanilla extract 1 cup finely crushed chocolate wafer cookies (about 16 cookies) 2 tablespoons butter, melted 1 3/4 cups heavy whipping cream, divided 4 tablespoons powdered sugar 1 1/2 cups lowfat orange sherbet ice cream, softened slightly |
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| Preparation: | |||||||||||||||||||||||
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Microwave 1 1/4 cups morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in vanilla extract. Cool to room temperature. Line 9 x 5-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides. Combine crushed cookies and butter in medium bowl. Press onto bottom of prepared loaf pan. Beat 3/4 cup cream and powdered sugar in small chilled mixer bowl until stiff peaks form. Carefully fold whipped cream into chocolate mixture until blended. Spoon half of chocolate mousse (about 1 1/2 cups) over cookie layer; smooth top. Freeze for 2 hours or until very firm. Cover and refrigerate remaining chocolate mousse. Spoon sherbet over frozen chocolate layer; smooth top. Freeze for 2 hours or until very firm. Spoon remaining chocolate mousse over sherbet layer; smooth top. Freeze for 2 hours or until very firm. Microwave remaining 1/2 cup morsels and remaining 1/4 cup cream in small, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; Stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool for 10 minutes. Spread evenly over mousse layer. Freeze for 4 hours or overnight. Note: Full freezing time is necessary. Each layer must be frozen solid before topped with the next layer for a clean result. |
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