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The Quilt Inn Country Cookbook
Aliske Webb
serving.
Decorative Chocolate Mousse Cups
square semisweet chocolate
l tbsp. vegetable shortening
6
Melt chcolate and shortening in top of double boiler over hot water. Removed
from heat but keep warm and liquid. Spread thin layer of chocolate over insides of
pleated foil cupcake liners. Chill until firm. Repeat layer of chocolate un desired
thickness. Chill again. Remove outer foil cups carefully. Keep refrigerated until ready
to fill.
For an interesting alternative, instead of foil cupcake liners, use small (clean)
brown paper bags as a “mold” for the chocolate. Brush inside of each bag with light
oil. Use pastry brush to “paint” chocolate to inside of bag. Chill. Repeat until
chocolate is desired thickness. Chill again. Peel away paper bag. And if you are
feeling really adventurous, collect some small sturdy green leaves from the yard,
wash them thoroughly and brush with vegetable oil. Using a pastry brush, brush
chocolate onto each leaf. Chill until firm. Peel off real leaves. Keep chilled until
ready to use as decoration.
Strawberry Mousse Filling:
1
–10 oz. package frozen strawberries
l 1/2 envelopes unflavored gelatim
1
2
1
/4 cup sugar
egg whites
cup heavy cream
Puree strawberries in blender. Transfer to saucepan. Sprinkle gelatin and 2
tbsp sugar over top. Heat on low, stirring to dissolve gelatin and sugar. Transfer to
chilled bowl. Stir until mixture thickens.
Beat egg whites until foaming. Beat in remaining 2 tbsp sugar until meringue
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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