Time for a fancy pants dessert… it’s a little fussy but big on presentation and flavor! Sometimes when I have dinner parties, I like to have a variety of desserts, so it’s perfect to make them mini size so you can try them all! (These were made in 2 oz. shot glasses) I decided to make these because my friend Sue is hosting an engagement party for her niece and was looking for some ideas for apps and desserts. We got together for planning and I served these for her to try (along with our fellas).
Recipe Source: Original
The bottom layer is made of chocolate cookie crumbs, the second layer is a decadent, dense chocolate truffle, the third layer is a light, white chocolate mousse. The combo is heavenly, the 2 chocolates play well together so the dessert is well balanced. I topped with whipped cream and a raspberry (I think strawberries would be good too and a dusting of cocoa)
Mousse Truffle Shots
Serves: 24 mini
Prep Time to Table: 20 minutes plus chilling time (for both layers)
Recipe : Original
-about 1 ½ cups chocolate cookies crumbs
-1/3 cup melted butter
(use 2oz shot glasses)
-12 oz semi-sweet chips
-1 cup whipping cream
-1 tsp vanilla
-2 egg yolks
-4 egg yolks
-1/4 cup sugar
-1 cup whipping cream
-1 cup vanilla chips (white)
-1 ½ cups whipping cream
1. For crust, combine crumbs and melted butter and mix well. Place about 1 Tbl in bottom of shot glass and press down – I refrigerated the glasses at this point
2. For truffle: In double boiler (water should be simmering) heat chocolate chips stirring constantly until melted and smooth. Gradually add 1 cup whipping cream and stir constantly until combined (mixture may thicken up a bit but as you add the cream it becomes smooth again – just keep stirring)
3. Stir in vanilla and egg yolks – cook and stir 5-6 minutes until thickened and hot.
4. Place about halfway up the shot glass the chocolate mixture and refrigerate until firm (about an hour)
5. For mousse: beat yolks until thick and lemon color (about 3 minutes); gradually add in sugar and beat until combined.
6. Heat 1 cup whipping cream in a saucepan until just hot. Stir about half of hot cream into yolk mixture and then add it all back into saucepan – stirring constantly over low heat until thickened (do not boil)
7. Stir in vanilla chips until melted. Pour into bowl and cover and refrigerate until just chilled (about 2 hours)
8. Beat 1 ½ cup whipping cream until stiff peaks form. Fold vanilla mixture into whipped cream. Spoon on top of truffle mixture. Refrigerate at least 1 hour before serving. (you will have extra mousse leftover)
9. To serve, you could top with whipped cream, a dusting of cocoa and a raspberry. Or other fruit.
Notes: These will keep in the refrigerated a few days (just cover or place the cups in a large plastic container with lid)