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Mousse: Vanilla Mousse in Fluted Chocolate Cups

Source of Recipe

smuckers.com


List of Ingredients

1 package foil baking cups
1 bottle Smucker's Magic Shell® Chocolate or Chocolate Fudge
2/3 cup evaporated milk, chilled
1/4 cup pastuerized frozen egg product, thawed (like Eggbeaters)
1/4 cup sugar
Salt
1 teaspoon vanilla
Mint leaves (optional)
Sliced maraschino cherries (optional)




Recipe

Shake well and pour Magic Shell into a small bowl. With a small, dry pastry brush, thinly and evenly coat Magic Shell on the inside pleated surface and the bottom of the baking cups. Chill in freezer for several minutes. Coat and freeze each cup at least three more times. Store cups in the freezer.

Chill milk thoroughly; whip until stiff. Beat in pastuerized frozen egg product, sugar, a pinch of salt, and vanilla. Spoon or pipe mousse into fluted chocolate cups. Freeze until firm. Before serving, garnish each cup with a mint leaf and maraschino cherry. For extended storage, cover tops of cups lightly with plastic wrap and store in freezer up to one week.

Makes 24 cups.