Sunday, April 1, 2012

P.F. Changs-Style Chocolate Mousse Dessert Shooters

A couple of weeks ago the hubs and I had dinner at P.F. Changs and had the chocolate mousse dessert shooters for dessert. And I decided that I could make that deliciosity myself, for an upcoming occasion. And my copycat is a pretty good imitation, if I do say so myself. Remember though, quality ingredients are key to a quality dessert. Don't buy cheap chocolate.

For the shooter cups I used 2oz clear plastic shot glasses (bought them at Zurchers for about $3 for 50). For the mousse I used this recipe, but here's my compilation of the whole dessert:

Chocolate Mousse Dessert Shooters

Cake base:
1 brownie mix, prepared according to cake brownie directions

2 c chilled heavy whipping cream
4 large egg yolks
3 Tbsp sugar
1 tsp vanilla
7 oz fine-quality bittersweet (not semi-sweet) chocolate, chopped

1 c semi-sweet good quality chocolate chips
2/3 c heavy whipping cream

Sweetened whipped cream or the canned stuff
chocolate shavings (I used a potato peeler and shaved a chocolate bar)

Crumble the brownie into shot glasses, about 1/4" deep.
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt bittersweet chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. 
Spoon over brownies into shot glasses until a little more than 3/4 full. Tap glasses on the counter to help settle the mousse into the cup evenly. Cover and chill at least 1 and a half hours.
Heat 2/3 cup cream on medium heat until it just quivers on the top. Pour hot cream over the semi-sweet chocolate chips in a bowl. Let sit for a minute until chips begin to melt, then whisk in the middle until chocolate incorporates and is glossy, then stir in the rest until incorporated. Let cool until it's a pourable but not hot consistency. 
Pour ganache over mousse in shot glasses until just below the rim (about 1-2 Tbsp.) Chill for at least an hour or two. Top with whipped cream and sprinkle with chocolate shavings.

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Emily said...

These look amazing!!! I will have to buy some of those little cups. Pinning for later, if that's okay. :)

Anonymous said...

Would it work to make the brownie and mousse a day ahead? Then make the ganache and finish the next day?

Anonymous said...

And how many shot glasses does this recipe fill? Thanks!

Christy said...

Yes, I think you could certainly make the brownie and mousse a day ahead. I believe this recipe filled 25 shooters. It's been a while now, so I can't remember if I doubled it for this posting, but I don't think I did. You will probably have leftover brownies too.
Sorry for the delayed response, I've been out on vacation.

Jenn said...

Are you for real? I love that dessert. I am so making these ASAP!

Anonymous said...

Hello! This sounds so good and I'd like to try it out, but I don't know what measurements you're using when you say 2c of chilled heavy cream. Please can you tell me what 2c corresponds to? Thanks!

Christy said...
This comment has been removed by the author.
Christy said...

Anonymous: 2c is 2 cups of Heavy Cream (that's 16 ounces).