Chocolate Silk Mousse in Crepe Cups

Click For Summary

Discussion Overview

This thread centers around experiences and challenges related to making Chocolate Silk Mousse served in crepe cups. Participants share their personal experiences with the recipe, particularly focusing on the preparation of the crepe cups and alternative methods they have tried.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expressed frustration with making crepe cups, noting that the crepes broke when folded.
  • Another participant shared a similar experience, stating that most of their crepes broke and they had not attempted the recipe again.
  • One participant mentioned using refrigerated pie crusts instead of crepes, which they found to be a successful alternative that their hosts enjoyed.
  • Another participant shared their experience using mini phyllo shells, which were well-received at their gatherings.
  • One participant noted that they prefer bite-sized cups made from phyllo dough, finding them to be a good fit for the rich mousse.
  • A newer consultant inquired about using phyllo pastry with the tools included in their starter kit, seeking clarification on preparation methods.
  • Another participant mentioned using mini phyllo cups for various fillings, highlighting their versatility and appeal for those watching their weight.

Areas of Agreement / Disagreement

Views differ regarding the use of crepes versus alternative crusts, with some participants expressing frustration with crepes while others advocate for pie crusts or phyllo dough. No clear consensus emerges on the best method for preparing the dessert.

Contextual Notes

Participants share personal experiences and preferences, reflecting a variety of approaches to the recipe based on individual cooking styles and available tools.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants exploring different methods for preparing Chocolate Silk Mousse and those seeking alternatives to crepe cups.

H
HJPChef
Messages
34
I made the Chocolate Silk Mousse last night for a dinner party I had at my house and it was awesome! The one thing that frustrated me was making the crepe cups. Whenever I went to fold the crepes to cut them, they broke in half. So, I ended up just cutting them in circles and then placing them on the tin foil. Has this happened to anyone else or am I just doing something wrong? Also, I was thinking I was wasting a lot of tin foil to make the balls. I have custard cups and I was thinking that maybe I could invert those and place the crepes on them. Has anyone tried this before (and put the cups on the stoneware)? I didn't know if it was okay or not since it calls for the tin foil balls. However, when I looked on the back of the package, they reccommend using the custard cups.

Just curious!

HS
 
HJPChef said:
I made the Chocolate Silk Mousse last night for a dinner party I had at my house and it was awesome! The one thing that frustrated me was making the crepe cups. Whenever I went to fold the crepes to cut them, they broke in half. So, I ended up just cutting them in circles and then placing them on the tin foil. Has this happened to anyone else or am I just doing something wrong? Also, I was thinking I was wasting a lot of tin foil to make the balls. I have custard cups and I was thinking that maybe I could invert those and place the crepes on them. Has anyone tried this before (and put the cups on the stoneware)? I didn't know if it was okay or not since it calls for the tin foil balls. However, when I looked on the back of the package, they reccommend using the custard cups.

Just curious!

HS
Click to expand...

Home Office dows not recommend putting custard cups (or prep bowls) or any other cookware on stones. That's why they suggested the tin foil balls. I would think you could use the prep bowls and just put them on the oven shelf without a stone.

I prefer the idea of making them smaller and putting them either in the muffin pan or mini fulted pan cups or inverting one of those two stones and placing them over the bottoms.
 
I too got very frustrated with the crepe cups. When I tried making them, all but two of the crepes broke in half. I have not attempted them again. If anyone has any suggestions that would be great!
 
I never use the crepes for this recipe. I use refrigerated pie crusts rolled out very thin, cut out with the bread tube, and put them in the mini-muffin tin. I can make at least 2 pans of little crusts (you can re-roll the scraps) and my hosts love them! I got the idea off this website and will not do it any other way. :)

Julie Myers
Denver, PA
 
I have used mini phyllo shellsthey come in a 15 pk. and I have served them twice. Everyone loved them! I even spritzed them and sprinkled them with sugar and cinnamon before heating in the oven.
 
I find the mousse to be really rich, so I always do bite-sized cups using phyllo dough and the mini-muffin pan. They turn out awesome!
 
  • Thread starter
  • #7
I am fairly new (even though I have been with PC since October - with all the hurricanes in South Florida and so much damage,in my area, I didn't get a single show until December-) and haven't qualified for the free products yet. I only have what comes in the kit, plus the Springform Pan. How would you use the phyllo pastry with what comes in the kit? Are they premade? Do you just set them on the large round stone or do you need the muffin pan/stone?
 
Last edited:
mini phyllo cupsI've also used the mini phyllo cups. They are a great size, especially for anyone who wants dessert but is watching their weight. ( I had left-over cups from a show and put the filling for the pot stickers in them. They were great.)
Kristi
 

Frequently Asked Questions

What ingredients are needed to make Chocolate Silk Mousse in Crepe Cups?

To make Chocolate Silk Mousse in Crepe Cups, you will need the following ingredients: heavy cream, semi-sweet chocolate, eggs, sugar, vanilla extract, and a pinch of salt for the mousse. For the crepe cups, you will need flour, milk, eggs, and butter.

How do I prepare the crepe cups for the Chocolate Silk Mousse?

To prepare the crepe cups, whisk together flour, milk, eggs, and melted butter until smooth. Heat a non-stick skillet over medium heat, pour a small amount of the batter into the skillet, and swirl to coat the bottom. Cook until the edges lift, then flip and cook for a few more seconds. Once cooked, gently shape the crepes into cups and let them cool.

Can I make the Chocolate Silk Mousse ahead of time?

Yes, you can make the Chocolate Silk Mousse ahead of time. It can be prepared a day in advance and stored in the refrigerator. Just make sure to cover it well to prevent it from absorbing any odors from the fridge.

What is the best way to serve Chocolate Silk Mousse in Crepe Cups?

The best way to serve Chocolate Silk Mousse in Crepe Cups is to fill the cooled crepe cups with the mousse just before serving. You can garnish with whipped cream, chocolate shavings, or fresh berries for an elegant touch.

Can I substitute any ingredients in the Chocolate Silk Mousse recipe?

Yes, you can make substitutions based on dietary preferences. For example, you can use dark chocolate instead of semi-sweet chocolate for a richer flavor, or use a dairy-free cream alternative to make it lactose-free. Always ensure that the substitutes complement the overall taste and texture of the mousse.

You must log in or register to reply here.

Similar Pampered Chef Threads

What is the recipe for The Pampered Chef's Double Chocolate Mousse Cups?
  • wadesgirl
    • Recipes and Tips
Replies
2
Views
2K
sharalam
Sweet and Salty Caramel Mousse Cups
  • Tpol04
    • Recipes and Tips
Replies
4
Views
3K
wadesgirl
Chocolate Silk Mousse in Crispy Shells Tip
  • noradawn
    • Recipes and Tips
2
Replies
32
Views
6K
rwesterpchef
Oreo Cookie Crust for Mini Muffin Pan: Perfect for Chocolate Silk Mousse!
  • prepchef
    • Recipes and Tips
Replies
2
Views
2K
Admin Greg
Searching for a Lost Dessert Recipe: Chocolate Mousse in Crispy Cups
  • Chef Kearns
    • Recipes and Tips
Replies
4
Views
3K
Staci
Shells for "Chocolate Mousse in Crispy Shells"
  • scottcooks
    • Recipes and Tips
Replies
2
Views
2K
Admin Greg
Mousse Mixing Struggles: Julie's Search for Solutions
  • pcjulie
    • Recipes and Tips
Replies
2
Views
2K
Admin Greg
Cant Find Crepes for Chocolate Mousse Dessert
  • momoffour
    • Recipes and Tips
Replies
6
Views
2K
Chef Kearns
Chocolate Silk Mousse in Crispy Shells
  • momoftwins
    • Recipes and Tips
Replies
11
Views
3K
heat123
Delicious Valentines Dinner Recipes: Asparagus Risotto & Chocolate Mousse Pie
  • grgann
    • Recipes and Tips
Replies
5
Views
2K
leftymac
Back
Top