bble vigorously) and stir until caramel melts; continue boiling for 2
Combine milk chocolate, egg yolks and caramel. Whip cream to soft peaks then gently fold in. Whip egg whites to soft peaks then fold in.
Place chocolate Easter eggs in egg cups. Fill with mousse and chill overnight. Serve topped with cotton candy or fairy floss.
Mousse:.
Prepare mousse the day before.
Sprinkle
about 10 mins or until caramel in golden brown. Allow bubbles
Set aside 2 tablespoons of chopped pecans for garnish.
Mix remaining pecans with caramel.
Spread in baked pastry shell.
Spread cream cheese mixture over that.
Spread with the mousse.
Top with whipped cream.
Garnish with reserved pecans.
Refrigerate before serving for at least 2 hours.
ind that all overnight oatmeal recipes stick to the sides of
br>To make the Pumpkin Mousse Filling: using a chilled large
Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 mins, until melted. Remove from heat. Stir in combined egg-yolks and caramel. Cool slightly.
In a large bowl, whip cream until soft peaks form. Gently fold chocolate mixture into the cream.
In a clean, dry bowl, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture until well combined.
Break tops from Easter eggs and sit eggs in eggcups. Fill with mousse and chill overnight until set. Serve sprinkled with cotton candy.
ou make the mousse.
To make the mousse, chop the chocolate
Caramel layer:
Cook sweetened condensed
combine the coconut water, sugar, caramel sauce, and fish sauce and
oak inches
MAKE THE CARAMEL TOPPING:
Line a large
3\" baking pan. Place Kraft caramel bits in a microwave container
ix up box of chocolate mousse mix according to directions.
br>Drizzle 1/2 cup caramel sauce over, covering nuts completely
ntil syrup is a golden caramel.
Remove from heat and
br>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food
mixing bowl, beat chocolate mousse mix and almond extract with
he reason some of these recipes call for melting in a
hite streaks remain.
Spoon mousse into dessert cups/glasses and