|
|
Whip Cream
For cream to whip properly it must be ice cold. It whips quicker and stiffer if
the bowl and beaters are cold also.
Ultrapasteurized does not whip as fast or dramatically as the heavy cream.
|
|
Cookies 'n' Creme Mousse Parfaits
42 Hershey's Kisses
1 1/2 C. miniature marshmallows or 15 large
1/3 C. milk
12 Hershey's Nuggets cookies and Creme
1 C. cold whipping cream
6 Hershey's Special Dark Miniatures
Whip cream for garnish
Remove the wrappers from the Kisses. Coarsely chop them. Combine milk and
marshmallows in a small saucepan. Cook over low heat, stirring constantly until
marshmallows are melted and smooth. Remove from heat and stir in chopped
Hershey's Kisses.
Stir until chocolate is melted and smooth. Cool completely to room temperature.
Meanwhile remove the wrappers from the Nuggets and coarsely chop.
Beat the whipping cream until stiff in a medium size mixing bowl. Gradually fold
in the cooled chocolate mixture. Using half of the mixture divide the mousse
between 6 glassed. Sprinkle with the Cookies n Creme. Top with remaining mousse.
Chill for 2 hours before serving. Top with whipped cream and the miniature dark
chocolate.
|
|
