In this case it turned out exceptionally.
Apple Turn Overs and Chocolate Mousse Pie
Most notable was my chocolate mousse. It was a hit! Since November I have made it several times in different forms (rather than sticking to pie every time).
Thursday was my friend Samantha's birthday. On a constant mission to make Sam ruin her diet, I decided to make her a dessert she would never forget: chocolate raspberry-filled cupcakes with chocolate mousse frosting dipped in a chocolate shell.
Samantha and her birthday cupcakes
The above recipe makes quite a bit of mousse so I used the rest to make individual chocolate mouse pie cups.
I didn't feel I needed to create an entire recipe to explain how to do this. All you need to do is buy a Pillsbury Rolled Pie Crust (you can find them in the refrigerated section by the breadsticks, biscuits and cinnamon buns). Preheat the oven to 450. Roll out the crust on a clean counter top, use a glass or cookie cutter to cut out small circles from the dough. Drape the circles over the bottom of a muffin pan.
Poke holes in the bottom and on the sides of the cups. Bake for about 8-9 minutes. If you're unlucky enough like me to have an oven that bakes incredibly uneven, you should turn the pan once half way through baking.
After they have cooled, pipe the remanding mousse into the cups. Chill mousse-filled cups in the refrigerator for about 5-6 hours. Once the mousse has set, top with whipped cream and enjoy!
Fell free to use store-bought or homemade whipped cream. To make homemade whipped cream, use an electric mixer to whip one cup heavy whipping cream with a 1/4 cup sugar on medium-high speed until stiff peaks form et volia!
♥ A
P.S. GO NOLES! Today they are competing in their second ever ACC title basketball game with their second win over Duke this year (which happened yesterday). FSU is currently facing North Carolina and up by 16 points in the first half!
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