Products: -50Express® Chocolate filling -50Express® Raspberry filling -50Express® Cream Cheese filling -Chocolate Tart Shell -Graham Cracker Tart Shell -Shortbread Tart Shell -Whip N top -Gold Galaxy Dust -Mirror Glaze -Valentines Day Sprinkles
Items: -4” gold tray -3x3/4 Baking cup -10x7x2.5 Brown window box -8x4x2.5 White window box -4x4x2.5 White window box -50Express® Piping Bags 12” -Tip #824 -Tip #866
Recipes used in this video.
Chocolate Mousse recipe: -1.5 cups of Whip N Top -1 to 1.5 tablespoons of Dark Chocolate Ganache
Procedure: 1. In a stand mixer fitted with the whisk attachment whip the Whip N Top on medium high speed, until you reach a medium soft peak. 2. Heat the 1 to 1.5 tablespoons of dark chocolate ganache for 10 to 15 seconds. 3. Give it a stir with you spatula to dilute evenly. 4. Gently fold into your 1.5 Cups of Whip N Top. 5. Fold in gently until it is fully incorporated, be sure not to overmix to preserve a light and fluffy consistency. 6. Enjoy as a filling for a cake, for dessert cups or to fill or frost you cupcakes.
Raspberry Mousse: -1 to 2 tablespoons of 50Express® Raspberry Filling -1.5 cups of Whip N Top
Procedure: 1. In a stand mixer fitted with the whisk attachment whip the Whip N Top on medium high speed, until you reach a medium soft peak. 2. Gently fold in the 1 to 2 tablespoons of 50Express® Raspberry filling. 3. Enjoy as a filling for a cake, dessert cups, or even to fill or frost a cupcake.
