We've found a way to make chocolate mousse even better...serve it in chocolate dipped puff pastry shells. When topped with cocoa powder and chocolate curls, this is a truly elegant dessert.
cost per recipe: $10.13
The price is determined by the national average.
packages (10 ounces each ) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
of a 12-ounce package semi-sweet chocolate pieces(about 1 cup), melted
tablespoons unsweetened cocoa powder
tablespoons dark rum
ounces semi-sweet chocolate, chopped
cup heavy cream, whipped
ounce dark chocolate, shaved into curls
Line a baking sheet with wax paper. Dip the bottoms of the pastry shells into the melted chocolate and place onto the baking sheet. Refrigerate until the chocolate is firm.
Stir the cocoa powder and water in a 1-quart saucepan. Stir in the rum and chopped chocolate. Cook and stir over medium heat until the chocolate is melted. Remove the saucepan from the heat.
Beat the egg yolks in a medium bowl with a fork or whisk. Gradually stir half the chocolate mixture into the egg yolks. Return the egg mixture to the saucepan. Cook and stir over medium heat for 1 minute. Remove the saucepan from the heat. Cover and refrigerate for 1 hour.
Fold the whipped cream into the chocolate mixture. Spoon the mousse into the pastry shells. Sprinkle with additional cocoa powder and top with the chocolate curls. Serve immediately or cover and refrigerate up to 4 hours.