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Pampered Chef: Chocolate Silk Mousse

  1. pcjulie

    pcjulie Member

    276
    0
    I have been making this mousse at a number of shows and I always seem to have the same problem when mixing it. When I add half of the whipped topping to the cream cheese/chocolate mixture it gets kind of clumpy and takes forever to fold in. Does anyone else have this problem and do you have any suggestions on how to prevent it? Thanks! I'm making it at a show tomorrow night!

    Julie Myers
    Denver, PA
     
    Jan 30, 2006
    #1
  2. HJPChef

    HJPChef Novice Member

    34
    0
    same thing . . . please share tips

    I've made it a few times as well, and I have had the same problem. My arm kills me afterwards. I haven't demonstrated for a group yet (I've prepared it beforehand and then used it as my second recipe after the main one - just using the EAD, the egg-slicer and the Deluxe Cheese Grater for the garnishes) and I thought to myself that maybe I won't demonstrate this one for that reason. I hope someone has some tips to share . . .
     
    Last edited: Jan 30, 2006
    Jan 30, 2006
    #2
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