Chocolate Mousse Duo Recipes
CHOCOLATE MOUSSE DUO
Desserts presented in shot glasses are all the rage in restaurants. You can do the same at home with this terrific chocolate mousse recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- In small microwavable bawl, microwave milk chocolate chips, 2 tablespoons of the milk and 2 tablespoons of the butter uncovered on High 50 to 60 seconds, stirring until smooth. Cool to room temperature, about 20 minutes.
- In another small microwavable bawl, microwave dark chocolate chips, remaining 2 tablespoons milk and 2 tablespoons butter uncovered on High 30 to 40 seconds, stirring until smooth. Cool to room temperature, about 10 minutes.
- Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 1/2 cup whipped cream for garnish.
- Fold 1 cup of the remaining whipped cream into the dark chocolate mixture. Fold remaining 1 cup whipped cream into the milk chocolate mixture. Divide and layer chocolate mousses evenly among 12 shot glasses. Top each with reserved whipped cream. Refrigerate at least 1 hour. Sprinkle with chocolate chips.
Nutrition Facts : Calories 200, Carbohydrate 10 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 8 g, TransFat 1/2 g
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- In small microwavable bawl, microwave milk chocolate chips, 2 tablespoons of the milk and 2 tablespoons of the butter uncovered on High 50 to 60 seconds, stirring until smooth. Cool to room temperature, about 20 minutes.
- In another small microwavable bawl, microwave dark chocolate chips, remaining 2 tablespoons milk and 2 tablespoons butter uncovered on High 30 to 40 seconds, stirring until smooth. Cool to room temperature, about 10 minutes.
- Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 1/2 cup whipped cream for garnish.
- Fold 1 cup of the remaining whipped cream into the dark chocolate mixture. Fold remaining 1 cup whipped cream into the milk chocolate mixture. Divide and layer chocolate mousses evenly among 12 shot glasses. Top each with reserved whipped cream. Refrigerate at least 1 hour. Sprinkle with chocolate chips.
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