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RECIPE: Need filling for chocolate dessert cup

16 years ago

I bought these really great chocolate dessert cups and now find myself lost about what to fill them with. I was thinking some sort of mousse... I don't know. Any ideas? Thanks..

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Comments (9)

ginger_st_thomas
16 years ago
I don't know how big the cups are but white chocolate mousse topped with a fresh raspberry would be a killer.
This is really good as long as you use a good brand of white chocolate:
WHITE CHOCOLATE MOUSSE
9 oz imported white chocolate, chopped
3large egg yolks
1/3 cup confectioners' sugar
1 1/4 cups chilled heavy cream

Melt the white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from the heat. In a bowl set over a saucepan of simmering water, whisk together the yolks & sugar until well combined. Remove the bowl from the saucepan & beat in 1/4 cup of the cream. Slowly stir in the melted chocolate until well combined. Whip the remaining 1 cup of cream until stiff peaks form. Gently fold together the whipped cream & white chocolate mixture. Spoon into wine goblets & refrigerate until ready to serve.~~A Matter of Taste
wine50
Original Author
16 years ago
Ginger I made this last night for dinner. Asolutely fabulous!!!! Everyone raved about them. They looked absolutely beautiful in the chocolate cups. I didn't have raspberries but, did a garnish of fresh mint and the tinest of orange zest. Yummy...Thank you so much.
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Red Fruit Pudding is a recipe from Gourmet that I've used in mini desserts so it should work as a filler of choc cups. 1/2 recipe makes approx 10 demitasse cups of pudding so it would fill a lot of cups! What better combination than choc & raspberries - & the red is perfect for Valentines Day. RED FRUIT PUDDING yield: Makes 8 to 12 servings active time: 25 min total time: 4 hr (includes chilling)NOTE: I let mine setup overnight because I didn't see any noticeable thickening in 30 minutes Ingredients 3 (12-ounces) packages unsweetened frozen raspberries, thawed 2 (1/4-ounces) packages unflavored gelatin 1 cup bottled pomegranate juice 2 cups bottled wild lingonberry sauce or lingonberries (from two 14-ounces jars) 1/2 cup sugar Accompaniment: lightly sweetened whipped cream Preparation PurÃ©e raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids. Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberry sauce and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purÃ©e. Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set, at least 3 hours. Puddings can be chilled up to 3 days.
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Need your best Chocolate and Peanut Butter dessert!
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This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.
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RECIPE: need T & T frozen fruit cup recipe
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Comments (5)
If you're having a large group, this is one our church serves: FROZEN FRUIT SALAD (OR DESSERT) Â makes 9 quarts 4 (1lb. 4 oz.) cans crushed pineapple 2 (1 lb.) can sliced peaches 2 cups white seedless grapes, halved 1 1/ 2 cups maraschino cherries, cut in eighths 1/ 2 lb. marshmallows, quartered (30) 2 tsp. crystallized ginger, finely chopped 1 envelope unflavored gelatin 1/ 4 cup cold water 1 cup orange juice 1/ 4 cup lemon juice 2 1/ 2 cups sugar 1/ 2 tsp. salt 2 cups coarsely chopped pecans 2 quarts heavy cream, whipped 3 cups mayonnaise Drain fruit; save 1 1/ 2 cups pineapple juice. Cut peaches in 1/ 2 inch cubes. Combine fruits, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple juice to boiling; remove from heat. Add gelatin mixture; stir to dissolve. Add orange and lemon juices; stir to dissolve. Chill When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayo. Spoon into 1 quart cylinder cartons (paper metal or plastic) and freeze at least 48 hours. To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1 inch slices. Serve on a lettuce leaf, garnished with cherries. For dessert, top with whipped cream.
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I'd like to replicate this dessert recipe--need help please!
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Comments (3)
sweet_betsy I was glad to see there was an egg in the pastry in the recipe you linked to. I thought it would take pastry similar to what would be used for a hefty meat filling. The protein in the egg will reinforce the structure of the pastry making it strong enough to hold all that filling. -Grainlady
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ginger_st_thomas
16 years ago
Glad you liked it. Once in a GREAT while we get the tiny chocolate cups but not dessert size. I've always been tempted to make them by coating small inflated balloons but never have done it.
obxgina
16 years ago
One Easter I made my own chocolate dessert cups and filled it with strawberry mousse. I was really easy , delicious and made a beautiful presentation. I don't have the recipe here with me right now, but I 'd be happy to find it if you are interested. Just let me know! Gina
Terri_PacNW
16 years ago
Gina, I'm interested..
I noticed yesterday at Walmart that Wilton has silicone heart shaped cupcake holders..they would be perfect for chocolate cups.
ysop1016
16 years ago
I just made this filling which is super easy and delicious. I adapted it from Semi Homemade.
1 instant vanilla pudding mix (4 c. serving size)
1 cup ricotta cheese
1 cup sour cream
1 tsp. amaretto (or 1 tsp. almond extract)
Mix all ingredients well with electric mixer.Pipe into shells.
obxgina
16 years ago
Terri, I have been pretty much MIA from this forum. I'll get the Strawberry Mousse recipe today and post it! I'm so sorry I hope it's not too late! Gina
obxgina
16 years ago
Terri,here's the strawberry mousse recipe:
10 oz frozen strawberri's (pureed in blender)
1-1/2 envelopes of unflavored gelatin
1/4-cp of sugar
2 egg whites
1 cup of heavy cream
Mix pureed berries with gelatin and 1/2 of the sugar.
Beat egg whites with remaining sugar until frothy.
Whip up cream.
Combine all ingredients. Spoon mousse into chocolate cups and garnish with a fresh strawberry. Refrigerate over night..Enjoy
Terri_PacNW
16 years ago
TY, Y and Gina!

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