Double Chocolate Mousse Shooters

By srumbel

A mini dessert with a double shot of chocolate - the perfect little fix!
from cookingonthefrontburners.com

Ingredients

• Crust - 1 1/2 cups chocolate cookie crumbs, 1/3 cup melted butter
• Chocolate Truffle layer - 12 oz. semi sweet chocolate chips, 1 cup whipping cream, 1 teaspoon vanilla, 2 egg yolks
• Mousse Layer - 4 egg yolks, 1/4 cup sugar, 1 cup whipping cream, 1 cup vanilla chips (white) , 1 1/2 cups whipping cream

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

For crust, combine crumbs and melted butter and mix well. Place about 1 Tbl in bottom of shot glass (2 oz) and press down – I refrigerated the glasses at this point

For truffle: In double boiler (water should be simmering) heat chocolate chips stirring constantly until melted and smooth. Gradually add 1 cup whipping cream and stir constantly until combined (mixture may thicken up a bit but as you add the cream it becomes smooth again – just keep stirring)

Stir in vanilla and egg yolks – cook and stir 5-6 minutes until thickened and hot.

Place about halfway up the shot glass the chocolate mixture and refrigerate until firm (about an hour)

For mousse: beat yolks until thick and lemon color (about 3 minutes); gradually add in sugar and beat until combined.

Heat 1 cup whipping cream in a saucepan until just hot. Stir about half of hot cream into yolk mixture and then add it all back into saucepan – stirring constantly over low heat until thickened (do not boil)

Stir in vanilla chips until melted. Pour into bowl and cover and refrigerate until just chilled (about 2 hours)

Beat 1 ½ cup whipping cream until stiff peaks form. Fold vanilla mixture into whipped cream. Spoon on top of truffle mixture. Refrigerate at least 1 hour before serving. (you will have extra mousse leftover)

To serve, you could top with whipped cream, a dusting of cocoa and a raspberry. Or other fruit.

Serves 24