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February 2019

Cupcake Recipes

Velvet Cake Recipes

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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
583 people have voted
Last Reviewed on 2019-02-22



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3 eggs separated 1/2 teaspoon almond e tract 1/4 teaspoon salt 1/3 cup sugar 1/2 cup sifted cake flour 1 teaspoon baking powder Beat egg yolks until thick and lemon colored. Beat in almond e tract. Beat whites untill stiff but not dry and gradually beat in sugar until whites are glossy and very stiff. Fold yolks gently into whites. Fold in sifted dry ingredients. Drop batter by tablespoons onto ungreased cookie sheet, forming into fingers 3 long and 1 wide. Bake at 350F 10 minutes, until light brown. Remove from cookie sheet and cool on rack. Makes 3 dozen. ...

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