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Yesterday we had a nice dinner over my in-laws for Easter. I had no clue what to make. I did know I had a thing of heavy cream to use up and didn’t want it to go to waste. What better than to make Chocolate Mousse and Whip cream, but how to make it come together?
I was sure everyone would want something sweet after dinner..
then I had an idea.
Oh I’ll make a trifle! Booo.. I don’t have a trifle dish.
Then the light bulb went off..
I’ll make chocolate dessert cups – PERFECT –
Chocolate Dessert Cups:
12 oz semi-sweet chocolate
1 bag white chocolate
Pastry brush (silicon works well)
Line muffin pan with muffin cups.
Melt chocolates separately over a double boiler. Once the chocolate is melted brush the chocolate inside the cups making sure to get the sides and bottom.
Freeze for about 20 minutes, then you can peel the liner off.
Easy peasy I promise
When all the cups are separated I like to put the chocolate cups in a fresh muffin cup and place in the refrigerator.
Now for the Trifle, or my take on a trifle
Bake a batch of chocolate cupcakes, cake,
anything you don’t mind crumbling up!
I made cupcakes so I’d have leftover to bring of those as well.
I made chocolate, chocolate chip cupcakes
While the cupcakes are baking start the “mousse”. I hate real mousse, but some like it.. For me the taste is too strong, so I made a “faux mousse”
I used 2 packages of the smaller size chocolate pudding
2 cups Milk
2 cups heavy cream
Whip until pudding consistency and refrigerate.
On to the whip cream
Wilton’s Stabilized Whip Cream:
Credit – Recipezaar
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy cream
1/4 cup powdered sugar
In small pan add gelatin and cold water and let stand until thick.
Once it’s thick place over low heat and stir constantly until the gelatin is dissolved, then removed from heat and allow to cool, but not get thick.
Meanwhile whip the cream and powdered sugar until a little thicker in texture.
On low speed add the cooled gelatin,
then whip at high speed until you see whip cream.
Take the unfilled dessert cups out of the refrigerator. Fill a pipping bag (any tip) and pipe mousse into the cups.
Take the cupcakes..
And chop ‘em up! I didn’t use the tops.
I wanted the softer texture of the cupcakes.
Take the pieces
Lightly crumble them into the cups.
Cover with more mousse (I switched the tip)
Then do a little star with whip cream
Hey, wait.. what about all the leftover cupcakes and whip cream? I didn’t forget
Hope you all had a wonderful holiday
Oh and I accomplished the mission.
I used all but 1/4 cup of my heavy cream!