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Chocolate Silk Mousse in Crispy Shells

momoftwins

Veteran Member
Nov 9, 2005
1,107
0
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???
 
Sep 20, 2005
420
0
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
 

PCAbby

Member
Sep 24, 2005
124
0
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.
 

Chef Kearns

Legacy Member
Gold Member
Feb 8, 2005
3,323
6
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)!!
 

momoftwins

Veteran Member
Nov 9, 2005
1,107
0
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.
 

pamperedalf

Senior Member
Silver Member
Nov 3, 2005
2,880
1
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.
 

MSmith

Member
Apr 22, 2005
232
1
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.
 

krzymomof4

Veteran Member
Silver Member
Jun 27, 2005
1,683
0
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?
 

DZmom

Veteran Member
Jun 20, 2005
1,063
2
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!
 

pcjulie

Member
Aug 16, 2005
276
0
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.
 

heat123

Legend Member
Silver Member
Sep 7, 2005
6,977
0
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!
 
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