- Hey guys.
So spring is the season for weddings.
And today I'm coming together with a few of my
favorite channels, in the Kin Community
for a bridal registry collaboration.
So what does that mean?
Well, we thought it would be fun to get
together and show our favorite items
to put on a bridal registry
and then show you how you will use them.
So if there are any young brides out there
putting your list together, you are in luck.
So, after my video is done, be sure to
stick around and click the rest of the thumbnails
in the playlist and you can see all of our
suggestions and ideas.
So for my part, I love to give champagne glasses.
It's one of those things, that as a new bride
you won't really end up buying for yourself.
So my favorite style of champagne glass
is a champagne coupe.
They were really popular in the 1930's
but you can also find them at a lot of stores now a days
because they are becoming back in fashion.
The reason why I love this style of champagne glass
is because it's really multi-functional.
So you can serve champagne in it, but there are also
great for serving sorbets, or fancy punch,
or the recipe that I'm going to show you today.
A no-bake, decadent, chocolate cheesecake mousse.
One of my favorite desserts that takes
hardly any time to put together.
Let me show you how to make it.
So the first thing we're going to do
is create our whipped cream.
This is what's going to give that mousse a really
delicate lightness.
So, with an electric mixer, you're going to whip together
2 cups of heavy cream,
1/2 cup of unsweetened cocoa powder,
and 3/4 cup of powdered sugar.
Go ahead and just whip that up until stiff peaks form.
You do want the stiff peaks because we are going to be
folding this mixture into a cream cheese mixture
and if you don't have it stiff enough,
your whipped cream will start to fall on you a little bit.
So, just take it 'till you get a nice stiff peak.
Take that whipped cream and transfer it to a large bowl.
And this is what makes this dessert even easier.
You don't even have to clean out the bowl.
So in that bowl, we are going to add
eight ounces of whipped cream cheese.
Now, if you can't find the whipped kind
you can also use the kind that comes in a brick, it's okay.
I like the whipped because I find that it's
just a little bit easier and a little bit more decadent
but not to worry, the brick will still work.
To that you're going to add a 1/4 cup of powdered sugar.
Just beat those two things together
until you get a nice incorporated mixture.
And then you're also going to add
a teaspoon of vanilla extract.
Once that's all combined, we are then going to fold in
our chocolate whipped cream.
Just in stages, lightening the cream cheese mixture.
You also want to make sure you
you don't have any steaks of chocolate.
So just make sure it's nice and combined.
You're not going to hurt it any by combining it well.
Okay, at this stage, we are going to transfer this mixture
into a pastry bag, fitted with your favorite tip.
Now, for me right now, I am really into this Wilton 2D tip
because I think that it creates the most beautiful designs.
And because this desert is so simple,
and we're going to put it in these fancy glasses
a fancy tip will just give you a lot of look.
So I'll put a link in the description
if you want to know where to get it.
Then you are just going to pipe a nice little mount
of these chocolate cheesecake mousse
in the bottom of your coupe cup.
And you will see you will have one beautiful looking mousse.
And if you didn't have this style glass,
you could also use a little tumbler,
a margarita glass, really any fancy glass that you can
get a spoon into will do the trick.
And then the finishing touch is just to take
about four to five of those plain chocolate wafers,
usually see them in the isle next to the ice cream
for some reason.
I don't know why but that's where they usually are.
And just put them in a resealable plastic bag.
And with a rolling pin, give them a good whack,
just until you get a nice, fine, crumb.
And then we are going to take those crumbs and
just dust them on top of each cup.
And you will see, you will have the most elegant looking
dessert that took hardly any time to put together.
You could just put them in the fridge just as is.
They're really great like two to maybe four hours max
before you serve it.
If you leave them there over night
they'll start to get a little bit of skin on it
which isn't as nice.
So I say just a few hours in the fridge is fine.
And you will see when you dig into this mousse,
it is so delicious and light.
It has all the flavor of a cheesecake
without all the work of a cheesecake.
It also is a great gluten free dessert if you
didn't add the cookies on top.
And often times it could be hard to find
good gluten free desserts.
You might just want to add a little chocolate covered
espresso bean on top, if you were going to do that.
Alright you guys.
I hope you give this one a try and
let me know what you think.
And if you are getting married,
or know anybody who's putting together a bridal registry,
share the playlist and give them some good ideas.
Alright you guys, I'll see you back here next time
for another delicious recipe.
Until then.
(guitar music)