White Chocolate Mousse Cups Recipe
Yield: 8 cupsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
MOUSSE FILLING
1 package: 6-oz. premium white choco- late baking squares, coarse chopped
1 1/2 cup: Heavy cream,
1/2 tsp: Vanilla,
CHOCOLATE CUPS
8: 1-oz. squares semisweet chocolate, coarse chopped
1 1/2 tbsp: Solid vegetable shortening,
16: Foil cupcake liners,
Directions:
White Chocolate Mousse Filling - combine white
chocolate and heavy cream in small heavy saucepan over
lowest heat, stirring constantly, until chocolate is
melted and mixture is smooth. Stir in the vanilla.
Pour into lg. bowl; cover with plastic wrap.
Refrigerate, stirring occasionally, for 2 hrs. or
until mixture is very cold.
Chocolate Cups - melt together chocolate and
shortening, stirring occasionally, in med-size heavy
saucepan over lowest heat until melted and smooth.
Place 2 foil cupcake liners in each of 8 muffin-pan
cups. Spoon 1.1/2 tbsp melted chocolate into set of
liners. Remove liners from a muffin pan cup; place in
plam of hand; rotate gently, using brush or rubber
spatula to push chocolate up sides of liner. Return
liners to muffin cup. Repeat with remaining liners.
(If chocolate is too thin to coat, let stand until
thickened slightly. Then recoat cups with chocolate
taht accumulates in bottom of cups; return to tins.)
Refrigerate cups until chocolate is firm, at least 1
hr. Peel foil liners from chocolate shells; return
shells to pan. Refrigerate until ready to use.
Beat mousse mixture on high speed until stiff peaks
form. Spoon slightly rounded 1/3 cup mixture into
each shell. Garnish as desired. Serve immediately,
or chill.
Per serving - 446 cal, 4 g pro, 35 g fat, 31 g carbo,
36 mg sod, 66 mg chol. Exchanges - 1 starch/bread,
1/8 milk, 4/5 fruit, 6.1/2 fat
Source - Family Circle, 11/21/95
Source from luhu.jp
chocolate and heavy cream in small heavy saucepan over
lowest heat, stirring constantly, until chocolate is
melted and mixture is smooth. Stir in the vanilla.
Pour into lg. bowl; cover with plastic wrap.
Refrigerate, stirring occasionally, for 2 hrs. or
until mixture is very cold.
Chocolate Cups - melt together chocolate and
shortening, stirring occasionally, in med-size heavy
saucepan over lowest heat until melted and smooth.
Place 2 foil cupcake liners in each of 8 muffin-pan
cups. Spoon 1.1/2 tbsp melted chocolate into set of
liners. Remove liners from a muffin pan cup; place in
plam of hand; rotate gently, using brush or rubber
spatula to push chocolate up sides of liner. Return
liners to muffin cup. Repeat with remaining liners.
(If chocolate is too thin to coat, let stand until
thickened slightly. Then recoat cups with chocolate
taht accumulates in bottom of cups; return to tins.)
Refrigerate cups until chocolate is firm, at least 1
hr. Peel foil liners from chocolate shells; return
shells to pan. Refrigerate until ready to use.
Beat mousse mixture on high speed until stiff peaks
form. Spoon slightly rounded 1/3 cup mixture into
each shell. Garnish as desired. Serve immediately,
or chill.
Per serving - 446 cal, 4 g pro, 35 g fat, 31 g carbo,
36 mg sod, 66 mg chol. Exchanges - 1 starch/bread,
1/8 milk, 4/5 fruit, 6.1/2 fat
Source - Family Circle, 11/21/95
Source from luhu.jp
Tags
Dessert