Once again, It's time for @WhiskByAmi's weekly recipe! This week we got some delicious Double Chocolate Mousse Cups with Fruit Coulis (by: @efrat.Libfroindchef). The full recipe is also available on our blog, Bit.ly/WhiskBlog. Let us know how it came out. Tag @WhiskByAmi in all your #Whisk #Recipe #Photos. For the white chocolate cheese mousse: ¼ cup hot milk 3 ½ ounces (100 grams) white chocolate, chopped 1 tablespoon butter 4 ounces low-fat cream cheese ¼ cup sugar ½ container heavy cream For the milk chocolate cheese mousse: ½ cup hot milk 7 ounces (200 grams) milk chocolate, chopped 2 tablespoons butter 8 ounces low-fat cream cheese ½ cup sugar 1 cup heavy cream For the fruit coulis: ½ cup frozen mixed berries or blueberries ½ cup sugar Directions: 1. Prepare the white chocolate mousse. Melt white chocolate. Stir in milk. Add butter, then cream cheese, mixing well after each addition. 2. In the bowl of an electric mixer, whip heavy cream with sugar until stiff. Fold the white chocolate-cheese mixture into the whipped cream. 3. Prepare the milk chocolate mousse: Melt chocolate. Stir in milk. Add butter, then cream cheese, mixing well after each addition. 4. In the bowl of an electric mixer, whip heavy cream with sugar until stiff. Fold the chocolate-cheese mixture into the whipped cream. 5. Prepare fruit coulis. Defrost fruit and blend together with sugar. 6. Assemble the mousse cups. Place each of the mousses and the fruit coulis into a separate piping bag. First pipe the milk chocolate mousse into the cups, then the coulis, and finally the white chocolate mousse. Serve very cold. Yield: 15 mousse cups Enjoy!!
Once again, It's time for @WhiskByAmi's weekly recipe! This week we got some delicious Double Chocolate Mousse Cups with Fruit Coulis (by: @efrat.Libfroindchef). The full recipe is also available on our blog, Bit.ly/WhiskBlog. Let us know how it came out. Tag @WhiskByAmi in all your #Whisk #Recipe #Photos. For the white chocolate cheese mousse: ¼ cup hot milk 3 ½ ounces (100 grams) white chocolate, chopped 1 tablespoon butter 4 ounces low-fat cream cheese ¼ cup sugar ½ container heavy cream For the milk chocolate cheese mousse: ½ cup hot milk 7 ounces (200 grams) milk chocolate, chopped 2 tablespoons butter 8 ounces low-fat cream cheese ½ cup sugar 1 cup heavy cream For the fruit coulis: ½ cup frozen mixed berries or blueberries ½ cup sugar Directions: 1. Prepare the white chocolate mousse. Melt white chocolate. Stir in milk. Add butter, then cream cheese, mixing well after each addition. 2. In the bowl of an electric mixer, whip heavy cream with sugar until stiff. Fold the white chocolate-cheese mixture into the whipped cream. 3. Prepare the milk chocolate mousse: Melt chocolate. Stir in milk. Add butter, then cream cheese, mixing well after each addition. 4. In the bowl of an electric mixer, whip heavy cream with sugar until stiff. Fold the chocolate-cheese mixture into the whipped cream. 5. Prepare fruit coulis. Defrost fruit and blend together with sugar. 6. Assemble the mousse cups. Place each of the mousses and the fruit coulis into a separate piping bag. First pipe the milk chocolate mousse into the cups, then the coulis, and finally the white chocolate mousse. Serve very cold. Yield: 15 mousse cups Enjoy!!
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