Making Chocolate Mousse in Wonton Wrappers - Easy to Burn!

[jrstephens]

My host could not find the phyllo shells so I told her to get wonton wrappers. I am making chocolate mousse to go in them.

It has been a while since I cooked the wrappers in my mini muffin pan. Do you remember what temp and how long? I know they are EASY yo burn.

Do I need to dust them with sugar to make them sweeter?

This was the only thing I could think of that would be quick that would work.

 

[jrstephens]

Bumping for help!

 

[hirstius]

Hi i need reciepes for the deep covered baker for the microwave

 

[ShanaSmith]

I would spray or brush them with a little water or butter and a sprinkle of sugan then bake at 350 for about 8 minutes... just keep an eye on them. I always bake them before I start the show.
HTH

 

[Juddel]

the elegant artichoke cups say 350 for 6 minutes.

 

[Symara]

the elegant artichoke cups say 350 for 6 minutes.

Don't you put them back in the oven after you fill them though?

With the mouse cups you would only be baking them once.

 

[Brandi2007]

Berry wonton cups use the wonton wrappers... I cant remember which cookbook it comes from. But from making those I remember that you brush them with melted butter and then sprinkle with powdered sugar

 

[jrstephens]

Don't you put them back in the oven after you fill them though?

With the mouse cups you would only be baking them once.

The ones I am making you do not put the mousse back in the oven, it will melt the cool whip if you do. The "cups" need to be cool before you fill them.

 

[Symara]

The ones I am making you do not put the mousse back in the oven, it will melt the cool whip if you do. The "cups" need to be cool before you fill them.

I was referring to the Artichoke cups. I meant that those times probably wouldn't work for this.

 

[kam]

There is a Berries 'N Cream Wonton Cups recipe in It's Good For You.

I can only imagine that you bake the cups once and fill them with the berry filling (similar to what you want to do with the chocolate).

-----
OK, I found the recipe at Joyce's Fine Cooking. Does this help?

Berries 'N Cream Wonton Cups

24 square wonton wrappers
1 tablespoon butter or margarine, melted
2 tablespoons granulated sugar
1 container (8 ounces) low-fat strawberry yogurt
11/2 cups thawed, frozen whipped topping, divided
1 cup raspberries
1/2 cup blueberries
2 teaspoons powdered sugar

Preheat oven to 350°F. Using Pastry Brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar using Flour/Sugar Shaker. Press each wonton, sugared side up, into cups of Deluxe Mini-Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to Stackable Cooling Rack; cool completely.

Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach closed star tip to Easy Accent® Decorator; fill with remaining whipped topping.

Using Small Scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Nutrients per serving: (2 wonton cups): Calories 110 (24% from fat), Total Fat 3 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 2 g, Sodium 110 mg, Fiber 1 g

Cook’s Tips: For a special touch, add 1/8 teaspoon Pantry Korintje Cinnamon to the granulated sugar; mix well. Sprinkle evenly over buttered wonton squares before baking.

For an elegant presentation, drizzle fat-free strawberry ice cream topping over dessert plates and place two wonton cups onto each drizzled plate.

Unfilled wonton cups can be prepared up to 1 week in advance. Prepare cups as directed in Step 1. Store wontons in a resealable plastic food storage bag or airtight container at room temperature. Prepare filling and fill wonton cups just before serving.

You can use a variety of flavored yogurts and fresh fruit combinations for this recipe — use your imagination!

 

[kam]

What recipe are you using for the chocolate mousse?

 

[jrstephens]

What recipe are you using for the chocolate mousse?

Except I am not making the shells. I normamlly use the pre-packaged phyllo mini cups but the host cannot find them.

Chocolate Silk Mousse in Crispy Shells

1 package (5 ounces) 9-inch crepes (10 crepes)
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/4 teaspoon Pantry Double Strength Vanilla
1/2 cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
Toppings such as strawberry ice cream topping, sliced strawberries and
finely grated chocolate (optional)

Preheat oven to 325°F. Arrange five 4-inch balls of aluminum foil on
Large Round Stone. Fold each crepe into eighths and cut outside edge
using Kitchen Shears to form a heart shape. Unfold crepes and drape over
balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove
from oven. Repeat with remaining crepes; cool completely on Stackable
Cooling Rack.

In Classic Batter Bowl, combine cream cheese, powdered sugar and
vanilla; whisk until smooth using Stainless Whisk. Place chocolate in Small
Micro-Cooker®; microwave, uncovered, on HIGH 40-60 seconds or until
chocolate is melted and smooth, stirring after each 20-second interval.
Cool chocolate slightly; stir into cream cheese mixture using Classic
Scraper. Mix until smooth. Immediately fold in half of the whipped topping
until smooth. Fold in remaining whipped topping.

Attach open star tip to Easy Accent® Decorator; fill with mousse. To
assemble desserts, pipe a dime-size amount of the mousse onto plate to
hold shell in place (or spoon about 2 tablespoons ice cream topping onto
plate, if desired). Place one shell onto each plate. Pipe a 2-inch
rosette of mousse into each shell. Finely grate chocolate over dessert
using Microplane® Adjustable Grater. If desired, remove stems from
strawberries using Cook's Corer®. Slice using Egg Slicer Plus®. Fan out
strawberry slices and place into top of mousse.

Yield: 10 servings

Nutrients per serving: Calories 190, Total Fat 11 g, Saturated Fat 8 g,
Cholesterol 15 mg, Carbohydrate 18 g, Protein 2 g, Sodium 95 mg, Fiber
0 g

Cook's Tip: Pre-made crepes can be found in the produce section of the
grocery store, usually near the berries.

To soften cream cheese, microwave on HIGH 15-20 seconds or until
softened. Whisk until smooth.

If desired, the Medium Scoop or Large Scoop can be used to fill shells
with mousse.

For a dramatic garnish, drizzle insides of shells with additional
melted chocolate.

Mousse Variation: White Chocolate Silk Mousse: Substitute white
chocolate morsels for the semi-sweet chocolate morsels. Garnish with chocolate
ice cream topping, toasted almonds, fresh raspberries and powdered
sugar, if desired.

Shell Variation: Phyllo Nests: Omit crepes. Preheat oven to 375°F.
Unroll eight sheets (9 x 14 inches) of thawed, frozen phyllo dough. Place 2
tablespoons sugar in Flour/Sugar Shaker. Lay one sheet of phyllo on
flat work surface and spray with nonstick cooking spray. Sprinkle lightly
with some of the sugar. Repeat with three more sheets of phyllo. Using
Pizza Cutter, cut phyllo stack lengthwise into two equal strips and
then crosswise into three strips, creating six squares of layered phyllo
dough. Place one square in each cup of Stoneware Muffin Pan, arranging
slightly to fit cup. Repeat with remaining four sheets of phyllo. Bake
12-14 minutes or until lightly browned. Remove pan from oven and let
cool 2 minutes on Stackable Cooling Rack. With tip of Utility Knife,
carefully remove each phyllo nest; cool completely. Proceed as recipe
directs in Steps 2 and 3.
__________________

 

[kam]

Except I am not making the shells. I normamlly use the pre-packaged phyllo mini cups but the host cannot find them.

Chocolate Silk Mousse in Crispy Shells

1 package (5 ounces) 9-inch crepes (10 crepes)
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/4 teaspoon Pantry Double Strength Vanilla
1/2 cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
Toppings such as strawberry ice cream topping, sliced strawberries and
finely grated chocolate (optional)

Preheat oven to 325°F. Arrange five 4-inch balls of aluminum foil on
Large Round Stone. Fold each crepe into eighths and cut outside edge
using Kitchen Shears to form a heart shape. Unfold crepes and drape over
balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove
from oven. Repeat with remaining crepes; cool completely on Stackable
Cooling Rack.

In Classic Batter Bowl, combine cream cheese, powdered sugar and
vanilla; whisk until smooth using Stainless Whisk. Place chocolate in Small
Micro-Cooker®; microwave, uncovered, on HIGH 40-60 seconds or until
chocolate is melted and smooth, stirring after each 20-second interval.
Cool chocolate slightly; stir into cream cheese mixture using Classic
Scraper. Mix until smooth. Immediately fold in half of the whipped topping
until smooth. Fold in remaining whipped topping.

Attach open star tip to Easy Accent® Decorator; fill with mousse. To
assemble desserts, pipe a dime-size amount of the mousse onto plate to
hold shell in place (or spoon about 2 tablespoons ice cream topping onto
plate, if desired). Place one shell onto each plate. Pipe a 2-inch
rosette of mousse into each shell. Finely grate chocolate over dessert
using Microplane® Adjustable Grater. If desired, remove stems from
strawberries using Cook's Corer®. Slice using Egg Slicer Plus®. Fan out
strawberry slices and place into top of mousse.

Yield: 10 servings

Nutrients per serving: Calories 190, Total Fat 11 g, Saturated Fat 8 g,
Cholesterol 15 mg, Carbohydrate 18 g, Protein 2 g, Sodium 95 mg, Fiber
0 g

Cook's Tip: Pre-made crepes can be found in the produce section of the
grocery store, usually near the berries.

To soften cream cheese, microwave on HIGH 15-20 seconds or until
softened. Whisk until smooth.

If desired, the Medium Scoop or Large Scoop can be used to fill shells
with mousse.

For a dramatic garnish, drizzle insides of shells with additional
melted chocolate.

Mousse Variation: White Chocolate Silk Mousse: Substitute white
chocolate morsels for the semi-sweet chocolate morsels. Garnish with chocolate
ice cream topping, toasted almonds, fresh raspberries and powdered
sugar, if desired.

Shell Variation: Phyllo Nests: Omit crepes. Preheat oven to 375°F.
Unroll eight sheets (9 x 14 inches) of thawed, frozen phyllo dough. Place 2
tablespoons sugar in Flour/Sugar Shaker. Lay one sheet of phyllo on
flat work surface and spray with nonstick cooking spray. Sprinkle lightly
with some of the sugar. Repeat with three more sheets of phyllo. Using
Pizza Cutter, cut phyllo stack lengthwise into two equal strips and
then crosswise into three strips, creating six squares of layered phyllo
dough. Place one square in each cup of Stoneware Muffin Pan, arranging
slightly to fit cup. Repeat with remaining four sheets of phyllo. Bake
12-14 minutes or until lightly browned. Remove pan from oven and let
cool 2 minutes on Stackable Cooling Rack. With tip of Utility Knife,
carefully remove each phyllo nest; cool completely. Proceed as recipe
directs in Steps 2 and 3.
__________________

Thanks! Let us know how it is in the wonton cups.