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To Make Chocolate Mousse Cups: Place 3 or 4 cups into the cavities of the egg crates. Tilt the cups at a 45-degree angle. Pour in the chocolate mousse, dividing equally among the cups. Refrigerate until the mousse is firm.
To make the chocolate cups: in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
In a small heatproof bowl, microwave cream and 2 oz. chocolate in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total. Transfer ganache to a small zip-top ...
Cooking spray. 1 c. (170 g.) semisweet chocolate chips. 3/4 c. sweetened condensed milk. ... milk, and chopped chocolate in 30-second increments, stirring between each, until melted and smooth ...
MICROWAVE chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on sheet of waxed paper. Let stand until chocolate is firm. NOTE: OK to try jelly beans, Jordan almonds or pastel M&M’s as candy eggs in the nests. Also OK to use fewer than 30 (3 candies /nest)
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Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth. 3. In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ('cream in a foam'), crème mousseuse ('foamy cream'), mousse ('foam'), and so on, [8] [9] as early as 1768.