Red Velvet Mousse Cups
3 cups heavy whipping cream (divided)
1/2 cup sugar
2 tablespoons butter
2 teaspoons vanilla
2 squares semi-sweet chocolate
4 egg yolks
2 tablespoons cream cheese
1/2 teaspoon salt
red food coloring
Pour 1 1/2 cups heavy whipping cream in mixer – you will be whipping this later.
Separate eggs, saving the yolks, and scramble well.
Melt chocolate and butter in double boiler (or glass bowl over hot water), stirring frequently.
Heat remaining 1 1/2 cups of heavy whipping cream in large saucepan, on medium heat. Watch carefully! When milk is warm/hot but not boiling, remove from heat and slowly add in egg yolks while whisking vigorously. This is a very important step and must be done carefully so that eggs don’t “scramble”. Return heat to low and heat through while continuing to whisk (for about 3 minutes).
Divide cream/egg mixture into three bowls. One will be for the vanilla layer (Bowl 1), one for the chocolate (Bowl 2), and one for the red velvet (bowl 3). Set the bowl with the vanilla filling aside, and add 1/2 of the melted chocolate/butter mixture into bowl 2, mix well and set aside. Add the remaining chocolate into bowl 3, and mix well. Put the mixture from bowl 3 back in saucepan and over low heat, add cream cheese until melted and creamy. Remove from heat and add red food coloring. Put back into bowl.
Add salt, sugar and vanilla into heavy whipping cream in mixer and whip on high until it is the consistency of real whipped cream (it should be very thick). Divide the whipped cream equally into the three bowls and fold into mixtures.
Put bowls into refrigerator and chill for 10 minutes.
While bowls are chilling, prepare your three pastry bags. Fill each bag with each flavor, and keep the ones you aren’t using in the refrigerator until ready for use. If you don’t have pastry bags, you could also spoon mixture into cups.
You can use shotglasses, small bowls, ramekins, or whatever else you’d like – this would also be a great pie filling!
I used small plastic “mugs” (from the party store). Fill the bottom of each glass with vanilla filling (about 1/3), followed by the chocolate, and finally the red velvet.
Decorate with sprinkles, raspberries, or whatever else your little heart desires! Refrigerate until ready to serve.
These are perfect for parties, your sweetheart, or just to enjoy yourself. I hope you enjoy this Red Velvet Mousse recipe!
*This recipe was created by Eighty MPH Mom. This recipe may not be copied without permission.