"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Double Chocolate Mousse Cups Recipe

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This recipe for Double Chocolate Mousse Cups, by , is from Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Sparks
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. white chocolate morsels
1 c. cold milk
1 pkg. (3.3 oz) white chocolate instant pudding and pie filling
1 container (8 oz.) frozen whipped topping thawed
1 tbsp. sliced almond, toasted (any nuts you like)
1 container (8oz.) fresh raspberries (optional)

Directions:
Directions:
For Waffle cups, place semi-sweet morsels in prep bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip brush into chocolate. Swirl basting brush around inside walls of waffle bowls. Replenish brush with chocolate as necessary.

For mousse, place white chocolate morsels into another prep bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in other bowl; whisk until thickened. Add melted white chocolate whisk until smooth. Fold in whipped topping.

Coarsely chop almonds (any nuts). To assemble cups, spoon mousse into gallon-size resealable plastic bag. Trim corner of bag with knife or scissors. Using circular motion, pipe mousse evenly into cups. Sprinkle mousse with almonds and top with raspberries or other fruits you like.

 

 

 

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