These indulgent chocolate mousse cups with Viennese crunch will definitely be the highlight of your sweet table. Layers of flavors, plus chocolate times three? If you’re cooking to impress, it doesn’t get better than this.
Dissolve cocoa in water.
Beat eggs, add sugars and beat until light and fluffy.
Add oil and cocoa, alternating with dry ingredients.
Pour into a 17- by 11-inch cookie sheet, bake at 350 degrees Fahrenheit for 20 minutes. Allow to cool.
With two-inch cake cutter, cut into 30 circles. Place into 30 two-inch stem cups.
Melt first four ingredients over double boiler.
Cream margarine and eggs until light and fluffy.
Add chocolate mixture and beat for five minutes.
Reserve three tablespoons, set aside.
Allow to set for one hour.
Pipe around outer edges of cake circles.
Blend crunch bars and almonds. Sprinkle into only the centers of each cake circle.
Beat whipped topping until peaks form. Add reserve chocolate cream.
Using pastry bag with large star tip, pipe in the center of each cup over crunch.
Place one flower into center of each cup.
Arrange one wafer roll to the side of each cup.
Description:
Photography and Styling by Tamara Friedman
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Easy
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I made this for yom tov dessert, it was amazing! it was a little difficult to make but totally worth it!!!
thank you!
Made them for a kiddush this past Shabbos. Got rave reviews! Everyone loved it! It looked stunning and tasted amazing! People thought they were done professionally.
Thanks for this great recipe!
it was THE Hit!
It was a real Oineg Shabbes!
Thank you so much!