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Category: Mousse
Prep Time: Cook Time: Total Time:
1 (6 oz) pkg white baking bars
1/4 cup milk
2 cups whipping cream
1/2 cup powdered sugar
1/8 tsp mint extract
4 drops green food color
1/2 (9 oz) pkg chocolate wafer cookies, crushed (1-2 cups
White chocolate designs, garnish
Heat baking bars and milk in 1 quart saucepan over low heat, stirring constantly, until bars melt; remove from heat. Cool about 30 minutes or to room temperature.
Beat whipping cream, powdered sugar, extract and food coloring in a chilled large bowl until soft peaks form. Fold in baking bar mixture until well blended.
Layer 1-2 tbsp cookie crumbs, 1/3 cup mousse mixture three times in 6 parfait glasses. Sprinkle with cookie crumbs and garnish with chocolate designs.
White Chocolate Designs: Heat 2 oz vanilla flavored candy coating, coarsely chopped, in a 1 quart saucepan over low heat, stirring constantly, until melted and smooth. Cool slightly. Pour into a small resealable bag; seas bag. Cut a very small opening in a corner of the bag. Squeeze bag and drizzle designs on waxed paper. Add to harden and carefully remove from waxed paper. Garnish parfaits.
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PEPPERMINT WHITE CHOCOLATE MOUSSE
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Category: Mousse
Prep Time: Cook Time: Total Time:
1 (6 oz) pkg white baking bars
1/4 cup milk
2 cups whipping cream
1/2 cup powdered sugar
1/8 tsp mint extract
4 drops green food color
1/2 (9 oz) pkg chocolate wafer cookies, crushed (1-2 cups
White chocolate designs, garnish
Heat baking bars and milk in 1 quart saucepan over low heat, stirring constantly, until bars melt; remove from heat. Cool about 30 minutes or to room temperature.
Beat whipping cream, powdered sugar, extract and food coloring in a chilled large bowl until soft peaks form. Fold in baking bar mixture until well blended.
Layer 1-2 tbsp cookie crumbs, 1/3 cup mousse mixture three times in 6 parfait glasses. Sprinkle with cookie crumbs and garnish with chocolate designs.
White Chocolate Designs: Heat 2 oz vanilla flavored candy coating, coarsely chopped, in a 1 quart saucepan over low heat, stirring constantly, until melted and smooth. Cool slightly. Pour into a small resealable bag; seas bag. Cut a very small opening in a corner of the bag. Squeeze bag and drizzle designs on waxed paper. Add to harden and carefully remove from waxed paper. Garnish parfaits.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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