Tuesday, May 17, 2011

What I Love: Mocha Mousse Puffs

These would be a nice little snack to eat while listening to 
Lady GaGa's new album "Born This Way"
Don't they look super cute & addictive?!!
Well here is how to make the "Mocha Mousse Puffs"!:

With a crescent roll standing in for shortbread on either side 
and rich chocolate mousse in between, 
dessert doesn't get more decadent!
Prep Time: 35 Min
Total Time: 50 Min
Makes: 12


INGREDIENTS:
1
cup whipping cream
1
teaspoon instant espresso coffee granules
3/4
cup dark chocolate chips
1
teaspoon vanilla
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
egg
2
tablespoons powdered sugar
12
chocolate-covered coffee beans or fresh strawberries
1
teaspoon cocoa or powdered sugar


DIRECTIONS:
  • In 1-quart saucepan, mix 1/4 cup of the whipping cream 
  • and the coffee. Cook over low heat, stirring constantly, 
  • until mixture simmers; remove from heat. 
  • Using wire whisk, stir in chocolate chips until melted. Stir in vanilla.
  • Pour into medium bowl; cool until room temperature, 
  • about 10 minutes. In another medium bowl, 
  • beat remaining 3/4 cup whipping cream with electric mixer 
  • on high speed until soft peaks form. Refrigerate half (about 3/4 cup) 
  • whipped cream for garnish. Fold remaining 
  • whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
  • Heat oven to 375°F. Unroll dough on work surface; firmly press 
  • perforations to seal. Using ruler, push dough into 10x7-inch rectangle. 
  • Cut into 24 squares, 6 rows by 4 rows. Place 1 inch apart on 
  • ungreased cookie sheet. In small bowl, beat egg and 2 tablespoons 
  • powdered sugar with fork. Brush on tops of squares.
  • Bake 8 to 10 minutes or until puffed and golden brown. 
  • Cool completely, about 10 minutes.
  • Just before serving, spoon about 2 tablespoons chocolate 
  • mixture on 12 of the crescent squares. 
  • Place remaining crescent squares on top. 
  • Top each with about 1 tablespoon reserved whipped cream 
  • and 1 chocolate-covered coffee bean. Measure 1 teaspoon 
  • cocoa into fine mesh strainer. Sift cocoa over tops of puffs.
High Altitude (3500-6500 ft):
No change.

Nutritional Information:
1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 40mg;
  • Sodium 160mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 3g;
Percent Daily Value*:

  • Vitamin A 4.00%;
  • Vitamin C 0.00%;
  • Calcium 2.00%;
  • Iron 6.00%;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 2 1/2 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.



Recipe & Image from http://www.pillsbury.com

xoxo
Simi

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