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Instructions |
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For waffle cups, place semi-sweet chips inPrep Bowl. Microwarve on HIGH 60-90 seconds or until melted and smooth, stirring every 15 esconds. Dip Chef's Silocine Basting brush intointo chocoalte. Sril basting brush around inside walls of waffle bowls, replenishign brush with cholcate as necessary.
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For mousse, place white chocolate chips into another Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 sesconds or until melted and smooth. Combine milk and pudding mix in Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add melted white chocolate; whisk until smooth.Fold in whipped topping using Small Mix 'N Scraper.
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Coarsely chop almonds using Food Chopper. To assemble cups, spoon mousse into large resealable plastic bag. Trim corner of bag with Utility Knife; using circular motion, pipe moussse evenly into cups. Sprinkle mousse with almonds and top with raspberries.
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To toast almonds , place into (8-in/20 -cm) Saute' Pan. Cook 7-10 minsute over medium heat, stirring frequently with lotted Turner until toasted. Remove from heat; set aside to cool.
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Suggestions |
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Plain ice cream cones can be substituted for waffle bowls, if desired.
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Originally Submitted
12/30/2009
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