ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Linda....

Misc.

Linda, I have made in both size muffin tins. For this party of 100 I would certainly make the smaller ones. I prefer to use paper liners in the pans. If not, you shouldn't directly spray the tins or they will be too wet. Spray a paper towel and just wipe the towel in the tins. I do not spray the paper lined tins. I use a small paint brush and paint the chocolate on fairly thick, chill it and then add an additional light coat. Chill. Carefully peel the paper off. Or if you did not use paper liners, lossen the chocolate shell with a toothpick and carefully lift it out. The one good thing about making these is that you can melt your mistakes and start over. You can make them quite a while ahead of time. Just be careful in storing them that they don't break and keep them cool.

Chocolate Mousse

1 cup (6 ounces) milk or white chocolate morsels
1/4 cup whipping cream
2 tablespoons water
2 teaspoons vanilla extract
1 1/2 cups whipping cream, whipped

Combine the 1 cup chocolate morsels, the 1/4 cup whipping cream and the water in a heavy saucepan. cook over low heat, sirring constantly until chocolate melts. cool. Stir in vanilla and gently fold in whipped cream. Let stand 10-15 minutes before serving or at this point you may freeeze up to 2 days. I have never frozen it but have kept it refrigerated for several hours the day I was using it. This makes enough for about 6-8 large servings; such as in a large shell.


MsgID: 092044
Shared by: marilyn
In reply to: Marilyn - questionS
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (24)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Peach Fizz
  • PEACH FIZZ 10 oz. frozen peaches (1/2 thawed) 16 oz. sliced peaches 6 oz. can frozen lemonade 12 oz. 7-Up Blend all except 7-Up until foamy; add 8-12 ice cubes. Add 7-Up....
  • Golden Skillet Fried Chicken preparation
  • Bryan, I used to work for Golden Skillet and it would be difficult to replicate their chicken at home as they used custom-made pressure deep fryers. The breading and batter mixes were proprietory and a closely guarded se...
  • Ideas for Carnival party
  • What a great party idea! How about funnel cake instead of regular cake. Maybe you could have someone dressed as a clown painting faces. For games, maybe ring toss or toss balls into goldfish type bowls. Maybe you cou...
ADVERTISEMENT
  • Jam-Filled Cocoa Cookies
  • JAM-FILLED COCOA COOKIES 3/4 cup (1 1/2 sticks) butter or margarine, softened 1 (14 oz.) can sweetened condensed milk 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2/3 cup Hershey's unsweetened coco...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Linda....
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!