Kandy Kane Mousse Cups Recipes
CANDY CANE CHOCOLATE CUPS
Red and White Striped chocolate cups.
Provided by Beth Jackson Klosterboer
Categories Dessert
Time 20m
Number Of Ingredients 2
Steps:
- Pour white chocolate into a bowl so that the chocolate is about 3 inches deep.
- Pour the red chocolate into a disposable pastry bag or zip-top bag.
- Cut the tip off the bag.
- Pipe 5 to 7 lines of red chocolate over the top surface of the white chocolate.
- Dip one balloon into the bowl of chocolate to cover about 2/3rd's of the balloon.
- Lift the balloon out of the chocolate and allow the excess chocolate to drip off.
- Set the balloon on a parchment paper-lined baking sheet.
- Repeat by piping the same number of red stripes over the bowl of white chocolate.
- Dip another balloon.
- Repeat.
- If using pure white chocolate, refrigerate the balloons until the chocolate sets.
- If using Candy Melts, place the balloons in the freezer for about 3 minutes.
- Remove and let sit for one minute.
- Then, cut a small hole near the knot on the balloon to allow the air to escape.
- Tug and pull the balloons out of the chocolate cups.
- Fill with White Chocolate Peppermint Mousse, ice cream, pudding, candy or nuts.
CHOCOLATE MOUSSE CUPS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 chocolate mousse cups
Number Of Ingredients 9
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.
CANDY CANE COOKIES I
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
- Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
- Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g
KANDY KANE COCKTAIL
This red and white shooter is a real holiday twist! Warming almond flavored Creme de noya slides over your tongue, followed by the icy freeze of peppermint Rumple Minze...
Provided by rsarahl
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour Rumple Minze in a shot glass and top with Creme de Noyaux.
- Drink!
Nutrition Facts :
KANDY KANE MOUSSE CUPS
I have to come up with lots of ways to use up all the candy canes I goover broad buying. It helps cause I cant eat them all myself. Both me & my family love any kind of chocolate. I have to make lots of this everytime I make it.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Puddings
Number Of Ingredients 6
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.
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