DUE TO THE RECENT STAY PUT ORDER, OUR BRICK & MORTAR STORE IS NO LONGER OPEN TO THE PUBLIC. WE ARE SERVICING ONLINE ORDERS, HOWEVER, SOME PRODUCTS ARE NOT IN STOCK AND WILL NOT BE AVAILABLE UNTIL AFTER THE QUARANTINE IS LIFTED.

Chocolate Mousse Wontons

Mousse:

2 cups Heavy Whipping Cream
12 oz. Choc Chips (package now is 11.5 oz. which is a big Doubt it!)
3 oz. strong coffee
1 Tbsp. Dark Rum, I used Kahlua
4 Tbsp. Butter
1 Tsp. Gelatin

In double boiler or heat resistant bowl over boiling water, melt chips, coffee, rum and butter.

Remove when almost melted; give it a good stir, cool to just above room temp.  When you test it lukewarm.  I put it in refrigerator for about 10 minutes.

Pour ¼ cup whipping cream into a metal measuring cup with the gelatin.  Heat carefully over burner, lukewarm, let bloom for 10 minutes.

Stir gelatin mixture into chocolate.

Beat the rest of your cream. Gently fold it into the chocolate.  Do it in like 3 batches. There may be streaks of cream but that looks cool. 

Really fold gently over and under,  you do not want to lose the fluffiness of your mousse. 

Put into serving bowls or wonton.

I coated the wontons with honey and brown raw cane sugar.  They did stay good in refrigerator.

Melt about ½ cup chocolate chips and spread out on parchment paper, place in freezer.  When hard break into pieces and place on your mousse for a decoration. 

Baking your Wontons:

Take olive oil and lightly brush on wonton and place in cupcake pan.  Bake on 350 degrees for about 12 minutes, keep your eye on them, once they are brown remove from pan.

These are great to cook the day before, just place into a Ziploc bag when cooled.

Good Luck, this mousse is sooooo gooooood!!!!!!!!

 

Keep Smiling!!!!

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