Chocolate Mousse in Chocolate-Dipped Pastries
From: Campbell's Kitchen
Prep: 20 minutes
Bake: 30 minutes
Chill: 1 hour
2 packages Pepperidge FarmŽ Puff Pastry Shells
1 cup semi-sweet chocolate pieces, melted
3 tablespoons unsweetened cocoa powder
1/2 cup warm water
2 tablespoons dark rum
3 ounces semi-sweet chocolate, chopped
2 egg yolks, beaten
1 cup heavy cream, whipped
Unsweetened cocoa powder
BAKE pastry shells according to pkg. directions. Let cool. Remove and discard pastry tops.
DIP bottoms of pastry shells into melted chocolate, wiping off excess. Place on waxed paper-lined baking sheet. Refrigerate until set.
MIX cocoa and water in saucepan. Add rum and chocolate. Cook and stir over medium heat until chocolate melts. Remove from heat and gradually stir half of chocolate mixture into egg yolks. Return egg mixture to saucepan. Cook and stir over medium heat 1 min. Remove from heat. Cover and refrigerate at least 1 hr.
FOLD whipped cream into chocolate mixture. Spoon mousse into pastry shells. Sprinkle with cocoa and top with chocolate curls. Serve immediately or cover and refrigerate up to 4 hr.
TIP: For Fruit & Custard in Chocolate-Dipped Pastries: Prepare chocolate-dipped pastry shells as directed above. Spoon Custard Filling into pastry shells. Top with assorted cut-up fresh fruit (strawberries, kiwi, raspberries, blueberries). Serve immediately or cover and refrigerate up to 4 hr. Serves 12.
Custard Filling: Soften 2 tbsp. unflavored gelatin in 1/2 cup cold water. Mix 2/3 cup sugar and 1/4 cup all-purpose flour in saucepan. Stir in 2 eggs, beaten, and 1 1/2 cups milk, scalded. Cook and stir until mixture boils and thickens. Remove from heat and stir in gelatin and 1 tsp. vanilla. Cover and refrigerate at least 1 hr. Fold 1 cup heavy cream, whipped into custard.
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oh yes.... forgot about this one!
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