Your guests will be simply astonished by the elegant presentation of this decadent mousse.
Preheat oven to 325°F. Arrange five 4-inch balls of aluminum foil on Large Round Stone with Handles. Fold each crepe into eighths and cut outside edge using Professional Shears to form a heart shape. Unfold crepes and drape over balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove from oven. Repeat with remaining crepes; cool completely on Stackable Cooling Rack.
In Classic Batter Bowl, combine cream cheese, powdered sugar and vanilla; whisk until smooth using Stainless Whisk. Place chocolate in Small Micro-Cooker®; microwave, uncovered, on HIGH 40-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval. Cool chocolate slightly; stir into cream cheese mixture using Classic Scraper. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.
Attach open star tip to Easy Accent® Decorator; fill with mousse. To assemble desserts, pipe a dime-size amount of the mousse onto plate to hold shell in place (or spoon about 2 tablespoons ice cream topping onto plate, if desired). Place one shell onto each plate. Pipe a 2-inch rosette of mousse into each shell. Grate chocolate over dessert using Microplane® Adjustable Fine Grater. If desired, remove stems from strawberries using Corer & More. Slice using Egg Slicer Plus®. Fan out strawberry slices and place into top of mousse.
U.S. Nutrients per serving: Calories 190, Total Fat 11 g, Saturated Fat 8 g, Cholesterol 15 mg, Carbohydrate 18 g, Protein 2 g, Sodium 95 mg, Fiber 0 g
Pre-made crepes can be found in the produce section of the grocery store, usually near the berries.
To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth.
If desired, the Medium Scoop or Large Scoop can be used to fill shells with mousse.
For a dramatic garnish, drizzle insides of shells with additional melted chocolate.
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