Have you tried one of these dessert shots yet? Oh my! Delicious is the word. Applebee's has a nice assortment, chocolate mousse, key lime pie, strawberry shortcake and an apple crisp.
The other day while in a home goods store I spied a set of dessert shot glasses complete with cute little spoons! I had to have them. I figured if they made the glasses then the recipes were out there somewhere. I found one on Food Network and tweaked it a bit. I love a good chocolate mousse. All the recipes called for semi-sweet morsels, but I don't like my mousse overly sweet (must be the French in me), so I subbed double chocolate bittersweet chips by Ghirardelli. I live for high end chocolate gals! Below is a recap of the recipe. I have a dark kitchen to begin with and today no sun would peek out no matter how hard I prayed , so the photos are substandard. I was too lazy to play with aperture too....sigh.
Here we go. Wave hi to Ree (aka Pioneer Woman). That's her new cookbook. I like it, lots! Anyway, ladies, one thing I always do before starting to cook is start with a clean kitchen. I wipe counters and make sure everything is "spit spot", to borrow a phrase from Mary Poppins. Then I read the recipe twice, yes, twice. Gather the ingredients and measure it all out in the order it is given. Check it all again. Now start the process. Apron on? Check. Clean hands? Check. Hair tucked back? Check.
This is my double boiler set up. Used this for years. It is my small saucepan with a small bowl over it. Just fill the pan halfway with water and heat. Works the same as the fancy ones. Melt the butter and set your heat to low.
Add your chips and whisk in. When they are melted add the chocolate liquer and vanilla and give it a good stir. Take this off the heat and whisk in your egg yolks, then set aside.
It looks all smooth and chocolatey. You'll be tempted to put your finger in there for a taste, but it is still hot, so don't do that. Ask me how I know?
Now you want to whip up your egg whites until nice and stiff and frothy. While these whip up put your chocolate mixture into another clean bowl.
Perky little white peaks of egg whites is what you want!
Now fold in the egg whites into the chocolate mixture. Fold not whip. It's a gentle motion where you cut the spatula down the middle and lift the mixture up and over. Got it? Good. Martha will be proud.
Chop up the reserved chips into pieces the size of rice . Then put it into the chocolate and stir to incorporate.
In a clean mixing bowl add the sugar and cream and whip until stiff. Just like the egg whites.
Add the cream to the chocolate and mix it well. Try to fold it in as gently as possible. Mousse likes air, did you know that? It told me.
It will lighten in color and texture. It will be like....um...mousse. Cover with a bit of plastic and refrigerate for 3 hours.
In the meantime crush your cookies and get your shot glasses ready.
When the mousse is chilled, layer about 2 tablespoons of crushed cookies, then two tablespoons of warm fudge sauce, then mousse til almost the rim of the glass. Put a nice dollop of cream on top and shake a bit of cocoa on the cream. ( I want to be totally honest with you, I went back and put A LOT more whipped cream on top. I am not sorry.)
Then enjoy those suckers! You will have mousse left over to enjoy.
Don't forget there is still time to enter the giveaway of some pretty darling things! Right HERE!
*This post linked up to Janelle at www.comfyinthekitchen.com.
Chocolate Mousse Dessert Shots
4 tablespoons butter
1 heaping cup of bittersweet chips ( or semi-sweet) set aside two tablespoons to chop
2 tablespoons of Godiva chocolate liquer
2 teaspoons vanilla
4 eggs, separated
4 tablespoons white sugar
1 cup heavy cream
12 oreo cookies, whites scraped out and crushed
1 cup of fudge sauce or a bit less actually
whipped cream--fresh use 1 cup or canned is fine
1/4 cup cocoa powder
In a double boiler over hot water melt the butter. Turn heat to low and add the chips. Whisk until incorporated and smooth then add liqueur and vanilla, stir. Remove from the heat and whisk in the yolks. Put into a glass bowl and set aside.
Beat the egg whites until peaks form. Fold these into the chocolate mixture.
In a clean mixing bowl beat the sugar and cream until peaks form. Fold cream into chocolate mixture.
Chop the remaining chips and stir into chocolate. Cover with plastic and refrigerate 3 hours.
Crush oreos. Heat up sauce til warm and when mousse is chilled add two tablespoons of oreos to the shot glass. Now add two tablespoons of fudge sauce. Fill with mousse to almost rim of glass. Top with generous whipped cream and sprinkle cocoa powder on top. Serve!
Makes 8 glasses and more to eat later!