recipes

Mickey Mouse Chocolate Moose Dessert Cups

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I love whimsical desserts and am totally in love with this candy mold! The possibilities are endless and this time we have whipped up Mickey Mouse Chocolate Moose Dessert Cups that look like Rudolph.

Mickey Mouse Chocolate Moose Dessert Cups


1 silicone shot glass mold (found at Michael’s)
16 oz Ghiradelli melting chocolate wafers, 16 wafers set aside for the ears
1 package of small edible eyes
1 box of mini peppermint candy canes
8 red M&M’s

Chocolate Mousse:

4 large egg yolks
1/4 C sugar
1 C heavy whipping cream
6 oz semi sweet chocolate chips
1 1/2 C heavy whipping cream
1 piping bag with a medium star tip

Directions:

Using a double boiler, melt the chocolate

Once melted, pour chocolate into the silicon molds and place into the freezer over night

Mousse directions:

Using a standing mixer, beat egg yolks until thick and creamy yellow color

Gradually beat in sugar until combined

Using a small pot, heat 1 cup whipping cream over medium heat until hot.

Gradually stir at least half of the hot whipping cream into egg yolk mixture

Pour mixture back into the pot

Cook over low heat about 5 minutes, stirring constantly, until mixture thickens

Stir in chocolate chips until melted.

Cover and refrigerate overnight

Next day:

Pop out the chocolate cups

Melt a small amount of chocolate for glue

Dip the eyes into the melted chocolate and place onto the chocolate cups

Dip the back of the red M&M into the chocolate and place onto the chocolate cup under the eyes

In a standing mixer, beat 1 1/2 cups whipping cream until stiff peaks form.

Fold chocolate mixture into whipped cream.

Scoop into piping bag

Pipe mousse into the center of the chocolate cup

Place a mini candy cane in each side for the antlers

Place two chocolate wafer in front of each candy cane for the ears

Enjoy!

 

Mickey Mouse Cups
Recipe Type: Desserts
Author: Dannelle Gay
Serves: 8 cups
Ingredients
  • 1 silicone shot glass mold (found at Michael’s)
  • 16 oz ghiradelli melting chocolate wafers, 16 wafers set aside for the ears
  • 1 package of small edible eyes
  • 1 box of mini peppermint candy canes
  • 8 red M&M’s
  • Chocolate mousse ingredients
  • 4 large egg yolks
  • 1/4 C sugar
  • 1 C heavy whipping cream
  • 6 oz semi sweet chocolate chips
  • 1 1/2 C heavy whipping cream
  • 1 piping bag with a medium star tip
Instructions
  1. Using a double boiler, melt the chocolate
  2. Once melted, pour chocolate into the silicone molds and place into the freezer over night
  3. Mousse directions
  4. Using a standing mixer, beat egg yolks until thick and creamy yellow color
  5. Gradually beat in sugar until combined
  6. Using a small pot, heat 1 cup whipping cream over medium heat until hot.
  7. Gradually stir at least half of the hot whipping cream into egg yolk mixture
  8. Pour mixture back into the pot
  9. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens
  10. Stir in chocolate chips until melted.
  11. Cover and refrigerate overnight
  12. Next day: Pop out the chocolate cups
  13. Melt a small amount of chocolate for glue
  14. Dip the eyes into the melted chocolate and place onto the chocolate cups
  15. Dip the back of the red M&M into the chocolate and place onto the chocolate cup under the eyes
  16. In a standing mixer, beat 1 1/2 cups whipping cream until stiff peaks form.
  17. Fold chocolate mixture into whipped cream.
  18. Scoop into piping bag
  19. Pipe mousse into the center of the chocolate cup
  20. Place a mini candy cane in each side for the antlers
  21. Place two chocolate wafer in front of each candy cane for the ears
  22. Enjoy!
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