CHOCOLATE MOUSSE CUPS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 chocolate mousse cups
Number Of Ingredients 9
Steps:
- Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
- Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
- Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.
KANDY KANE MOUSSE CUPS
I have to come up with lots of ways to use up all the candy canes I goover broad buying. It helps cause I cant eat them all myself. Both me & my family love any kind of chocolate. I have to make lots of this everytime I make it.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Puddings
Number Of Ingredients 6
Steps:
- First line 24 mini muffin cups with petit four paper cups. Then in a 1 quart saucepan melt the chocolate chios over low heat. Make sure to stir frequently. Then spoon about 2 tps. of the chocolate into each paper cup. Then with back of small measuring spoon spread the chocoalte upthe side to within 1/8 inch of the top. The chocolate shoudl be warm enough to spread. Then refrigerate for about 20 min or until fully set.
- Next in a small microwaveable bowl, microwave the vanilla baking chips uncovered on high for about 1 min. Then stir in 3 Tbps. of the whipping cream. Return to the microwave about 30 seconds more or until chips are melted. Then stirmin the peppermint extract & food coloring. Let cool slightly about 5 mins.Then carefully remove paper cups from the chocolate cups.
- Then in a medium bowl beat the remaining whipping cream with an eletric mixer on high speed until stiff peaks have form. Then fold in the melted vanilla chips mixutre into the chocolate cups. The refrigerate until serving. Just before serving,sprinkle with the candy.
KANE CANDY CHOCOLATE DESSERT CUPS
Categories Candy Chocolate Appetizer Brunch Dessert No-Cook Christmas Cocktail Party Easter Hanukkah Super Bowl Thanksgiving Valentine's Day Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Wedding New Year's Eve Fall Spring Summer Winter Edible Gift
Yield 6 6
Number Of Ingredients 4
Steps:
- Fill Kane Candy Chocolate Dessert Cups with your favorite filling, top with fresh berries or chocolate decoration and serve! Quick & Easy Desserts!
KANE CANDY CHOCOLATE DESSERT CUPS
Categories Candy Chocolate Dessert No-Cook Christmas Cocktail Party Easter Hanukkah Thanksgiving Valentine's Day Kid-Friendly Quick & Easy Wheat/Gluten-Free Mother's Day Wedding New Year's Eve Fall Spring Summer Winter Edible Gift
Yield 4 4
Number Of Ingredients 4
Steps:
- Fill empty Kane Candy Chocolate Party Cups with chocolate mousse, add whipped cream, fresh berries & top with optional chocolate decoration or edible flower. Quick & Easy! Simply fill & serve. *Refrigerate to avoid melting of finished party cups.
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