St.Patricks Day- Chocolate Mint Mousse

St. Patrick's Day-Chocolate Mint Mousse Parfaits

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St.Patricks Day -Chocolate Mint Mousse

Chocolate Mint shamrock mousse.www.serveitupsassy.com
  • Author:
  • Yield: 6- 5" small parfaits

Ingredients

Ganache:

½ cup heavy whipping cream, heated

1-cup semi sweet chocolate morsels

½ teaspoon mint extract

Whipped Cream/Mousse

1-cup cold heavy whipping cream

½ cup sifted confectioner’s sugar

¾ cup cold ganache

Candy Shamrock

1 cup green candy wafers/or melts

1/4 teaspoon peppermint extract

zip lock plastic bag-scissors

For Rimmed Shot Glasses:

1/2 cup light corn syrup

1/2 cup coarse green sparkling sugar

Instructions

  1. Ganache:
  2. In small saucepan, heat whipping cream until warm, but not boiling.
  3. Add the chocolate morsels, stir until smooth and glossy.
  4. Add mint extract.
  5. Set aside to cool and harden slightly. Can refrigerate until ready to use.

Whipped Cream

  1. In large cold mixing bowl, beat cream until medium peaks form, gradually add confectioners sugar.
  2. Add cold ganache and whip until mixed.
  3. Fill a disposable pastry bag fitted with tip# 1 M with mousse.
  4. Pipe chocolate mousse into mini shot glasses or dessert parfaits.
  5. Garnish with piped Whipped Cream and candy Shamrock.

Candy Shamrock

  1. Melt candy wafers in quart size zip lock bag by immersing bag into bowl of hot water.
  2. Do not allow water to touch candy.
  3. Massage bag until wafers are melted.
  4. Add extract and massage bag to blend.
  5. Clip one corner of bag to 1/8 inch.
  6. On parchment paper lined baking sheet pipe three small hearts each once connecting at the heart points to form a shamrock.
  7. Pipe a long stem. Be sure to fill in hearts with the candy melts. Allow to set up.
  8. Garnish mini dessert parfait mousse with Shamrock candy.

Rimmed Shot Glasses:

Dip rim of dessert dish/shot glass into corn syrup, do not immerse rim, just barely touch the rim for a thinner ring of sparkling glitz.

Dip wet edge into sparkling sugar. Set aside to dry before filling mousse into dishes.

Notes

How to make rim sugar- coated shot glasses/parfaits.

  • Dip rim of dessert dish/shot glass into corn syrup, do not immerse rim, just barely touch the rim for a thinner ring of sparkling glitz.
  • Dip wet edge into sparkling sugar. Set aside to dry before filling mousse into glasses.
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