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Chocolate Mousse Shooters with Sprinkled Rims

At my dear friend’s bridal shower, I was in charge of the dessert table, alongside one of the other bridesmaids.

One of the desert shooters we decided to make was a chocolate mousse shooter with a sprinkled rim! The weather was crazy hot that day and ended up melting practically all of them! They all still tasted amazing! Many people still ask me how it was made and what the recipe was. I should say it was the favorite of the party desserts!

This dessert was probably the one that took the longest to make. Very tedious… if you don’t have an electric mixer, you should definitely buy one! Talk about an arm workout!

chocolate musse editted

Photo credit: Sunny Manucha Photography

Chocolate Mousse with a Sprinkled Rim

Servings: 4 servings

Total Time: 1 hour 15 minutes – Chill overnight

Ingredients:

1 ⅔ cups heavy cream

2 tsp. vanilla extract

½ tsp. kosher salt

4 egg whites

½ cup sugar

6 oz. bittersweet chocolate, melted and cooled

Sprinkles on a plate (whatever color you would like)

Shooter Glasses – However many you need

Directions:

Preparing the Shooter Glasses:

Take the shooter glasses or bowls, dip the edges in melted chocolate or white chocolate (which I chose). Then dip the edges in sprinkles (color of your choice).

Preparing the Mousse:

In a large bowl, beat together the cream, vanilla, and salt with a whisk. Keep whisking until stiff peaks form. Once finished with the whipped cream, put it in the fridge to chill a little.

In another large mixing bowl, beat the egg whites with a whisk until soft peaks form. While whisking the eggs, slowly add in the sugar, and continue to beat until stiff peaks begin to form.

Add the melted chocolate to the egg whites and fold it in until almost evenly mixed. Then add the whipped cream and fold in until evenly distributed.

Pour the mixture into a gallon size ziploc bag and snip off a small corner to easily fill each shot glass. (Note: Have the shooters ready and be careful not to snip off too much of the corner of the bag, it will pour out too fast. – Recommend the double-zip lock)

Dip the rim into whatever colored sprinkles you chose and then chill overnight.

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Chocolate Mousse Shooters with Sprinkled Rims
 
Prep time
Cook time
Total time
 
Chocolate Mousse with a Sprinkled Rim Servings: 4 servings Total Time: 1 hour 15 minutes - Chill overnight
Shruti's Di Di:
Serves: 4
Ingredients:
  • 1 ⅔ cups heavy cream
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 4 egg whites
  • ½ cup sugar
  • 6 oz. bittersweet chocolate, melted and cooled
  • Sprinkles on a plate (whatever color you would like)
  • Shooter Glasses - However many you need
Directions:
  1. Preparing the Shooter Glasses:
  2. Take the shooter glasses or bowls, dip the edges in melted chocolate or white chocolate (which I chose). Then dip the edges in sprinkles (color of your choice).
  3. Preparing the Mousse:
  4. In a large bowl, beat together the cream, vanilla, and salt with a whisk. Keep whisking until stiff peaks form. Once finished with the whipped cream, put it in the fridge to chill a little.
  5. In another large mixing bowl, beat the egg whites with a whisk until soft peaks form. While whisking the eggs, slowly add in the sugar, and continue to beat until stiff peaks begin to form.
  6. Add the melted chocolate to the egg whites and fold it in until almost evenly mixed. Then add the whipped cream and fold in until evenly distributed.
  7. Pour the mixture into a gallon size ziploc bag and snip off a small corner to easily fill each shot glass. (Note: Have the shooters ready and be careful not to snip off too much of the corner of the bag, it will pour out too fast. – Recommend the double-zip lock)
  8. Dip the rim into whatever colored sprinkles you chose and then chill overnight.

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