Best 5 Kandy Kane Mousse Cups Recipes

CHOCOLATE MOUSSE CUPS

Steps:

• Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
• Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
• Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

CANDY CANE CHOCOLATE CUPS

Steps:

• Pour white chocolate into a bowl so that the chocolate is about 3 inches deep.
• Pour the red chocolate into a disposable pastry bag or zip-top bag.
• Cut the tip off the bag.
• Pipe 5 to 7 lines of red chocolate over the top surface of the white chocolate.
• Dip one balloon into the bowl of chocolate to cover about 2/3rd's of the balloon.
• Lift the balloon out of the chocolate and allow the excess chocolate to drip off.
• Set the balloon on a parchment paper-lined baking sheet.
• Repeat by piping the same number of red stripes over the bowl of white chocolate.
• Dip another balloon.
• Repeat.
• If using pure white chocolate, refrigerate the balloons until the chocolate sets.
• If using Candy Melts, place the balloons in the freezer for about 3 minutes.
• Remove and let sit for one minute.
• Then, cut a small hole near the knot on the balloon to allow the air to escape.
• Tug and pull the balloons out of the chocolate cups.
• Fill with White Chocolate Peppermint Mousse, ice cream, pudding, candy or nuts.

KANDY KANE MOUSSE CUPS

Steps:

• First line 24 mini muffin cups with petit four paper cups. Then in a 1 quart saucepan melt the chocolate chios over low heat. Make sure to stir frequently. Then spoon about 2 tps. of the chocolate into each paper cup. Then with back of small measuring spoon spread the chocoalte upthe side to within 1/8 inch of the top. The chocolate shoudl be warm enough to spread. Then refrigerate for about 20 min or until fully set.
• Next in a small microwaveable bowl, microwave the vanilla baking chips uncovered on high for about 1 min. Then stir in 3 Tbps. of the whipping cream. Return to the microwave about 30 seconds more or until chips are melted. Then stirmin the peppermint extract & food coloring. Let cool slightly about 5 mins.Then carefully remove paper cups from the chocolate cups.
• Then in a medium bowl beat the remaining whipping cream with an eletric mixer on high speed until stiff peaks have form. Then fold in the melted vanilla chips mixutre into the chocolate cups. The refrigerate until serving. Just before serving,sprinkle with the candy.

KANE CANDY CHOCOLATE DESSERT CUPS

Steps:

• Fill empty Kane Candy Chocolate Party Cups with chocolate mousse, add whipped cream, fresh berries & top with optional chocolate decoration or edible flower. Quick & Easy! Simply fill & serve. *Refrigerate to avoid melting of finished party cups.

CHOCOLATE DESSERT CUPS BY KANE CANDY

Steps:

• Fill Kane Candy Chocolate cups with your favorite filling such as chocolate mousse, pudding, whipped cream or any soft cheese. top with fresh berries & whipped cream if desired. top with chocolate decoration for additional flair! Quick, easy & fun to make! Beautiful, chef inspired chocolate dessert cups to make at home!