Best Kandy Kane Mousse Cups Recipes

Chocolate Mousse Cups image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 12 chocolate mousse cups

Number Of Ingredients 9

Cooking spray
12 chocolate sandwich cookies
4 large eggs
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons water
6 ounces semisweet chocolate, melted, plus shaved chocolate for topping
1 3/4 cups heavy cream
2 tablespoons sour cream

Steps:

Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

Kandy Kane Mousse Cups image

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories Puddings

Number Of Ingredients 6

1 1/2 cup(s) semi-sweet chocolate chips
1/2 cup(s) white vanilla baking chips
1 cup(s) heavy whipping cream
1/2 teaspoon(s) pepermint extract
2 - red food coloring drops
2 tablespoon(s) crushed candy canes

Steps:

First line 24 mini muffin cups with petit four paper cups. Then in a 1 quart saucepan melt the chocolate chios over low heat. Make sure to stir frequently. Then spoon about 2 tps. of the chocolate into each paper cup. Then with back of small measuring spoon spread the chocoalte upthe side to within 1/8 inch of the top. The chocolate shoudl be warm enough to spread. Then refrigerate for about 20 min or until fully set.
Next in a small microwaveable bowl, microwave the vanilla baking chips uncovered on high for about 1 min. Then stir in 3 Tbps. of the whipping cream. Return to the microwave about 30 seconds more or until chips are melted. Then stirmin the peppermint extract & food coloring. Let cool slightly about 5 mins.Then carefully remove paper cups from the chocolate cups.
Then in a medium bowl beat the remaining whipping cream with an eletric mixer on high speed until stiff peaks have form. Then fold in the melted vanilla chips mixutre into the chocolate cups. The refrigerate until serving. Just before serving,sprinkle with the candy.