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May 2019

Cupcake Recipes

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Salsa Di Balsamella Bechamel Cream Sauce

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White Chocolate MousseChocolate Cups Recipe

White Chocolate MousseChocolate Cups recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print White Chocolate MousseChocolate Cups recipe  PDF


6 oz Belgian or Swiss
6 Foil cupcake liners
6 oz White chocolate
4 oz Light cream warmed
2 Egg whites room temperature
1 c Heavy cream whipped stiff
CHOCOLATE CUPS: MOUSSE: Melt chocolate in the microwave until melted. Stir and gt until smooth. Using a small pastry brush brush chocolate on the entire inside surface of the fluted cup being certain to get into each pleat. Opt for a second or third coat of chocolate if you aren't sure you got all places covered. Put in the freezer to harden. Remove the cups, 1 at a time and very carefully peel off the foil, trying to handle as gently as possible. If the chocolate breaks and the foil is still intact, just brush some more chocolate over the break and return to the freezer to harden. This sounds a lot more difficult than it actually is. Keep cups in the freezer until you fill them with the and gt mousse. WHITE CHOCOLATE MOUSSE Again use Tobler Narcisse, Droste White or any other fine brand of imported white chocolate. Melt chocolate in top of double boiler. When melted, add warmed cream and stir until mi is smooth. Remove from heat and cool to room temperature. Beat egg whites until and gt stiff peaks form. Mi 1/3 of the whites into the cooled chocolate to lighten and then fold in the remaining whites. Fold the whipped cream into the egg white mi ture and chill in the refrigerator until set. Gently spoon the mousse into the chocolate cups, garnish with chocolate curls or grated dark chocolate.

White Chocolate MousseChocolate Cups recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
876 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print White Chocolate MousseChocolate Cups recipe  PDF   Cupcake recipes RSS   New

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pastry dough 1/2 c Butter or margarine (softened) 3 oz Cream cheese 1 c Flour filling 1/4 c Raspberry preserves 1/2 c Sugar 1/2 c Almond paste 2 ozs 2 Egg yolks 3 tb Flour 2 tb Milk 1 tb Orange juice Pastry Dough. Blend softened butter and cream cheese. Stir in flour. Cover and chill. Divide dough into 24 balls. Press into sides and bottom of small muffin tins. Fill with almond raspberry filling. Filling. Put 1/2 teaspoon raspberry preserves into each unbaked shell. Use your fingers to combine sugar and almond paste. Add egg yolks one at a ...

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