Christmas
Chocolate Mousse
Michele McNinch gave
recipe to Martin & Shauna Harker –
served at Thurs. a.m.
Sealer’s gathering 2024
Note:
I 3x this recipe to make 17 6 oz. serving dishes
*In
top of double boiler melt:
3
cups miniature marshmallows
½
cup milk
1
4 oz. Hershey Chocolate bar, broken
(I
used Hershey Milk Chocolate Symphany bar.
Next time I think I will use the regular Hershey bar.)
Stir
over hot water in double boiler until melted and cool.
Whip
1 cup of whipping cream and fold into cooled chocolate mixture. Pour into small dessert dishes and
chill. When ready to serve, garnish with
a daub of whipped cream (I used a spray can of whipping cream) and further
garnish with a small candy cane or a piece of fresh holly. (I used a raspberry or strawberry on top of
the whipped cream.)
Makes
6 servings
Option: Put a whole almond in one of the individual
servings of mousse. The person that gets
it receives a gift.
*I
just used a larger pan and a bit smaller pan that would fit into the larger pan
to create my double boiler effect, bringing water to a boil in the larger
pan. The water went about halfway up the
side of the smaller pan.
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