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EQUIPMENT/INGREDIENTS (Affiliate)
Cone Dessert Cups (Similar):
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INGREDIENTS:
(#1) RASPBERRY AND WHITE CHOCOLATE MOUSSE:
Makes 12
250g White Chocolate Melts
100mL + 500mL Whipping Cream
2 Teaspoons Queen Raspberry Baking Paste
Red Gel Food Colour
Extra melted chocolate for decoration
Fresh Raspberries
(#2) CARAMEL MOUSSE:
Makes 12 small cups
100g White Chocolate
300ml Whipping Cream
60g Caramel or Dulce De Leche
1/3 Cup Caramel for drizzling
Extra chocolate for grating
Wilton 1M Piping Nozzle
(#3) CHOCOLATE MOUSSE:
Makes 6 Large or 12 small Cups.
STEP 1: Mousse
250g Dark Chocolate
100g Whipping Cream
600mL Whipping Cream (the first two ingredients are used to make the chocolate ganache base that is added to this portion of the cream)
STEP2: Chocolate Sauce
200g DArk Chocolate
150mL Whipping Cream
STEP3:
Dark Chocolate for grating
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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Originally Posted Here
