Butterscotch Mousse served in edible chocolate cups Butterscotch Mousse Ingredients:- 1 cup butterscotch morsels/chips 3 tbsps butter 1 tbsp instant coffee granules 3 tbsps water 1 egg, lightly beaten 1 cup whipping cream, whipped Method:- Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until morsels and butter melt. Stir about one-fourth of hot mixture into egg; then add this to remaining hot mixture, stirring constantly, 1 minute. Remove from heat, and cool to room temperature. Fold in whipped cream. Cover and chill 8 hours. Chocolate Cups Melt the chocolate over a double boiler until smooth. Scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner. Refrigerate the liners for 10 minutes. Carefully peel off the cupcake liners and store the chocolate cups in the fridge. You can use mini cupcake liners too if you dont have the silicone ones. But personally I feel it was easier to peel off the chocolate cups from the silicone liners. And make sure the coating is on the thicker side, and not too thin.
Posted on: Fri, 11 Jul 2014 09:11:20 +0000
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