Recipe of the Day

King Kullen

Death by Chocolate Gelato

Tip Of The Day

Need inspiration for Thanksgiving holiday celebrations with family and friends? Find everything from simple turkey sidekicks, amazing appetizers and easy twists on classic holiday desserts you can make at home. Check out this favorite source for easy-to-make recipes and more at www.pillsbury.com/holidays-celebrations/thanksgiving and stock up now on all the ingredients you need.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Cappuccino Mousse in Chocolate Cups

Prep Time: 25 minutes

Cook Time: 25 minutes

Makes 8 servings.

This elegant dessert has a flavor twist. White chocolate, coffee plus cinnamon and vanilla make this mousse a cappuccino mousse. Use foil baking cups for the best results when making the chocolate cups.

Ingredients

  4 oz white baking chocolate

  2 1/2 tsp instant coffee

  1 cup heavy cream, divided

  1 Tbs McCormick® Pure Vanilla Extract

  1/4 tsp McCormick® Gourmet Collection Cinnamon, Saigon

  4 oz semi-sweet baking chocolate

  1 Tbs shortening

  1/4 cup sugar

   Chocolate curls, for garnish (optional)

Select All

Add Items to List

Directions

Microwave white chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 seconds at a time until chocolate is smooth and melted. Dissolve instant coffee in 1 teaspoon hot water. Add dissolved coffee, 1/4 cup of the cream, vanilla and cinnamon to chocolate; stir until smooth. Set aside to cool completely.

Place semi-sweet chocolate and shortening in small microwavable bowl. Microwave as described in Step 1. Line 8 muffin cups with foil baking cups. Spoon about 1 tablespoon melted chocolate into each cup. Use a small pastry brush to "paint" chocolate about half way up each cup. Refrigerate or freeze 10 to 15 minutes or until chocolate is until firm.

While chocolate cups are chilling, beat remaining 3/4 cup cream in chilled bowl with electric mixer on medium speed until soft peaks form. Gradually beat in sugar until stiff peaks form. Gently fold whipped cream into cooled white chocolate mixture, taking care to maintain the fluffiness of the whipped cream.

Remove chocolate cups from refrigerator and carefully peel off foil cups. If chocolate becomes too soft, return to refrigerator for a few minutes. Fill each chocolate cup with about 1/4 cup Cappuccino Mousse. Garnish with chocolate curls, if desired. Refrigerate until ready to serve.