White Chocolate Mousse In Milk Chocolate Shells

How sweet! Three simple ingredients make a mousse that's served in (what else?), more chocolate!

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  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 5
  • servings 8
 

Ingredients

Mousse

4 1/2
oz. white chocolate baking bar, cut up
1 1/2
cups whipping cream
3/4
teaspoon vanilla

Shells

1
(7-oz.) bar milk chocolate, cut up
1
tablespoon oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small saucepan, combine white chocolate baking bar and whipping cream; heat over low heat, stirring constantly until baking bar is melted and smooth.
  • 2 Stir in vanilla. Pour into small bowl; cover with plastic wrap. Refrigerate 4 hours or overnight until mixture is very cold and thickened, stirring occasionally.
  • 3 Line 8 muffin cups with foil or paper baking cups. In small saucepan, combine milk chocolate and oil; heat over low heat, stirring until chocolate is melted and smooth. Remove from heat.
  • 4 With small paint brush, pastry brush or teaspoon, brush thin layer of chocolate evenly over sides and bottom of each foil cup. Place in freezer until firm, about 5 minutes. Repeat coating process of cups using remaining chocolate. Place in freezer until firm, 10 to 20 minutes.
  • 5 Carefully peel foil cups from chocolate shells; place shells in refrigerator while preparing filling. With electric mixer, beat white chocolate mixture at high speed until light and fluffy. DO NOT OVERBEAT.
  • 6 To serve, spoon 1/2 cup mousse into each chocolate shell. If desired, garnish with stemmed maraschino cherry. Store in refrigerator.
  • 1 In small saucepan, combine white chocolate baking bar and whipping cream; heat over low heat, stirring constantly until baking bar is melted and smooth.
  • 2 Stir in vanilla. Pour into small bowl; cover with plastic wrap. Refrigerate 4 hours or overnight until mixture is very cold and thickened, stirring occasionally.
  • 3 Line 8 muffin cups with foil or paper baking cups. In small saucepan, combine milk chocolate and oil; heat over low heat, stirring until chocolate is melted and smooth. Remove from heat.
  • 4 With small paint brush, pastry brush or teaspoon, brush thin layer of chocolate evenly over sides and bottom of each foil cup. Place in freezer until firm, about 5 minutes. Repeat coating process of cups using remaining chocolate. Place in freezer until firm, 10 to 20 minutes.
  • 5 Carefully peel foil cups from chocolate shells; place shells in refrigerator while preparing filling. With electric mixer, beat white chocolate mixture at high speed until light and fluffy. DO NOT OVERBEAT.
  • 6 To serve, spoon 1/2 cup mousse into each chocolate shell. If desired, garnish with stemmed maraschino cherry. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
400
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
18g,
18%
),
Cholesterol
70mg
70%;
Sodium
50mg
50%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
  Sugars
24g
24%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
10%;
Iron
2%;
Exchanges:
1 1/2 Starch; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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