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Pampered Chef: Chocolate Silk Mousse in Crispy Shells

  1. momoftwins

    momoftwins Veteran Member

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    I am making these at a show on Sunday and am wanting to know if anyone has any tips for them. I have never made them before but have the ingredients to make them at home and will try them tomorrow or Thursday. Any help would be greatly appreciated.

    Also, what other products would you bring to demo or show since it does not use a lot???
     
    Nov 15, 2005
    #1
  2. Laurenncraigory

    Laurenncraigory Member

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    my tip:

    because the crepes are soooo incredibly fragile, use the phyllo dough cups...they are small, but perfect for this recipe and taste great...makes it very easy to do.

    second tip:

    Try at home before at the show b/c it can be a little tricky

    good luck
     
  3. PCAbby

    PCAbby Member

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    Don't try to double the recipe...I tried it at a show and it was quite a disaster! Usually they turn out beautifully and are delish! I often have guests garnish their own and use the chopper to chop up almonds for garnish and the grater to grate chocolate (white and dark) for garnish. This increases the tools that you show.
     
    Nov 15, 2005
    #3
  4. Chef Kearns

    Chef Kearns Legacy Member Gold Member

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    I disagree

    with Laura. The phyllo dough takes away from the light delicatness of the mousse. But try it both ways at home and decide for yourself. I prefer it with the crepes (if you can find them).

    When I do this show I make the mousse and talk about those products them let them serve themselves. When everyone is seated again I talk about our other products. Mainly, the new products or "must haves" i.e. US&G, garlic press, chef's tongs, SSbowl set, etc. It ends up being a really quick show and show far I haven't had one under $600 in sales (with various attendance numbers)!!
     
    Nov 15, 2005
    #4
  5. momoftwins

    momoftwins Veteran Member

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    I am going to make them here at home tomorrow and I do have the crepes so will make it with those. Where do you even get phyllo dough cups???? I will do it at the show with crepes too.
     
    Nov 15, 2005
    #5
  6. pamperedalf

    pamperedalf Senior Member Silver Member

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    You can also use wonton wrappers for the shells. Buy the large wonton wrappers and put them in the muffin stone or muffin pan and bake for about 4-6 min. I brush on melted butter and then use the flour/sugar shaker with powder sugar and then bake on 350. They are very light and crispy.
     
    Nov 15, 2005
    #6
  7. momoftwins

    momoftwins Veteran Member

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    Thanks pamperedalf!
     
    Nov 16, 2005
    #7
  8. MSmith

    MSmith Member

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    I've only done this once, and the host couldn't get the crepes...so I used an idea from another thread. I rolled out refrigerated pie crust really thin, used the scalloped bread tube to cut out, and baked them in the mini muffin tin for about 4 min. They turned really cute and were yummy.

    I would like to try the crepes, but don't like the wontons.
     
    Nov 16, 2005
    #8
  9. krzymomof4

    krzymomof4 Veteran Member Silver Member

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    When I made these for a show, I had alot of trouble cutting them like the directions said. What does everyone think about using the bread tube to cut the crepes?
     
    Nov 16, 2005
    #9
  10. DZmom

    DZmom Veteran Member

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    The little phyllo cups are in the freezer section with the frozen pies, cakes and puff pastry dough. They come 15 to a box and around here they are about $2.50/box!
     
    Nov 16, 2005
    #10
  11. pcjulie

    pcjulie Member

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    I will only the pie crust when I make this recipe. I can get at least 48 mini shells out of two pie crusts if I reroll the dough. I like that the guests can sample it and there is plenty to go around. I'm planning to make them for my Open House because I can make a lot at one time.
     
    Nov 17, 2005
    #11
  12. heat123

    heat123 Legend Member Silver Member

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    I use premade mini phyllo shell cups!

    I made them for my grand opening and as I was looking for the crepes I found the mini phyllo cups that come in 15 in a pack. They were pefect sampling size (about the size of the mini tart pan cups) and I sprayed with oil and sprinkled with cinn. and sugar, pre baked for 5 min. then filled with the mousse. Everyone loved the recipe and the shells. I will use those from now on! Just had to share my experimentation on them!
     
    Nov 18, 2005
    #12
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