HEATH BITS' O BRICKLE Toffee Bits or HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to
soften. Add boiling water; stir until gelatin is completely dissolved
and mixture is clear. Cool slightly.
Mix sugar and cocoa in large bowl; add whipping cream and vanilla.
Beat on medium speed, scraping bottom of bowl occasionally, until
mixture is stiff. Pour in gelatin mixture; beat until well blended.
Spoon into dessert dishes. Refrigerate at least 30 minutes before
serving. Garnish with sweetened whipped cream, topped with toffee bits
or chocolate pieces. 8 servings.
VARIATIONS: CHOCOLATE
MOUSSE PIE: Spoon mousse into 6 or 9-oz. packaged graham cracker crust.
Refrigerate about 3 hours. Garnish with cherry pie filling, if
desired. Store covered in refrigerator. 8 servings.
CHOCOLATE
MOUSSE TORTE: Use frozen pound cake (10-3/4-oz pkg.), thawed. Cut
horizontally to make 3 or 4 layers. Place bottom layer on serving
plate. Spread with mousse. Repeat layering. Cover top and sides of
torte. Refrigerate about 2 hours or until ready to serve. Garnish as
desired. Refrigerate covered in refrigerator. 8 servings.
CHOCOLATE
MOUSSE PASTRY PUFFS: Use 2 packages (10 oz. each) frozen puff pastry
shells (6 shells per pkg.). Bake as directed on package. Cool
completely on wire rack. Spoon mousse into pastry shells. Garnish with
sweetened whipped cream and toffee. Refrigerate about 2 hours.
Garnish with sweetened whipped cream HEATH Bits 'O Brickle Toffee Bits
or HERSHEY'S MINI KISSES Brand Milk Chocolates.
Warning this is not mine...I saved it for my future home cooking...and if you are interested kindly click the link: http://www.hersheys.com/recipes/recipe-details.aspx?id=5913&name=Classic-Chocolate-Mousse
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