Chocolate lovers will think they're in heaven when they taste these ambrosial treats from Lisa Renshaw of Kansas City, Missouri. Creamy chocolate mousse is piped on a cocoa wafer and then topped with a pretty maraschino cherry. So cute!
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup sugar
- 3 tablespoons baking cocoa
- 2 tablespoons 2% milk
- 1/4 teaspoon almond extract
- 6 chocolate wafers
- 6 maraschino cherries
- In a small bowl, beat the cream cheese, sugar, cocoa, milk and almond extract. Place wafers flat side down on a plate; pipe or spoon chocolate mousse on top. Cover and refrigerate for at least 30 minutes. Just before serving, top each with a cherry. Yield: 6 pieces.
Originally published as Chocolate Mousse Rounds in Cooking for 2 Spring 2007, p57
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