Recipe Box
Chocolate Mousse in Chocolate Cordial Cups |
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Chocolate Cordial Cups:
Ingredients:
For solid color cordial cups, melt candy according to package directions. Fill cordial cup mold with melted candy. Tap on counter to remove air bubbles. Refrigerate 10-15 minutes or until a 1/4-inch shell has formed. Pour out excess melted chocolate candy. Smooth top edges with spatula; chill an additional 15-20 minutes. Carefully remove shells. Excess candy can be reheated and used again.
For marbleized effect, melt candy of different colors in separate bowls. Stir colors together, using lollipop stick to draw lines into the mixture. Do not overmix. Quickly spoon into molds and follow directions above.
Chocolate Mousse:
Tools:
Ingredients:
- Candy Melts® - White, Light Cocoa, Dark Cocoa
- 1 envelope unflavored gelatin
- 1/4 cup liquid (water, liqueur, strong coffee)
- 1 package (3.4 oz.) regular chocolate pudding mix (NOT INSTANT)
- 1 1/2 cups milk
- 6 ounces bittersweet or semi-sweet chocolate
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
In a small bowl, sprinkle gelatin over liquid; let stand until softened, about 5 minutes. Set aside.
In medium saucepan, whisk together pudding mix and milk. Bring to a boil, stirring constantly; remove from heat. Add chocolate and softened gelatin; stir or whisk until smooth. Transfer to bowl; place bowl in another bowl filled with ice. Whisk until very cool and thick. In separate bowl, whip cream with sugar; fold into pudding mixture.
To serve: Spoon mousse into Dessert Decorator Pro™ and pipe into chocolate cup using tip 4B. If desired, top with shaved chocolate, raspberries, sliced strawberries, mint or whipped cream piped with tip 21.
Makes about 40.
