20 October

White Chocolate Mousse Cauldrons

One 11 oz. pkg white chocolate chips (Ghiradelli)
1 Tbsp. Vanilla extract
3 Tbsp. Water
2 cups heavy cream
1 package milk chocolate chips
small balloons
1 pkg. Mini-marshmallows
1 pkg. Gummy worms
Green food color
Plastic pastry bag

MOUSSE:

  • Place chocolate, water and vanilla in the top of a double boiler. Heat on low and stir until chocolate is melted. Set aside until mixture is room temperature.
  • Place heavy cream and approximately 20 drops green food color in a chilled mixer bowl and beat with whisk attachment until streaks form.
  • Mix 1/3 of heavy cream into chocolate mixture. Add chocolate mixture to mixer bowl.
    Using a rubber spatula, fold in chocolate mixture until just combined. (No chocolate streaks appear). Refrigerate for 2-3 hours.

CAULDRONS:

  • Melt milk chocolate. Blow up balloons partially. (If balloons are too big, the resulting cup will be broader and flatter).
  • Dip untied end of balloons in melted chocolate and set on pan. Chill in refrigerator until chocolate is set.
  • Pop balloons and carefully peel them back from chocolate.

ASSEMBLY:

  • Cut off tip of pastry bag (measurement). Fill bag with mousse.
  • Fill cauldron with mousse 2/3 of the way up.
  • Use a dot of melted chocolate on the flat side of marshmallows to create eyes.
  • Press marshmallows into mousse in pairs.
  • Add gummy worms.
  • Use the pastry bag to pipe round “bubbles” around the eyes and worms.

TAGS: Chocolate, Desserts