1BoxDouble Chocolate Instant Mousse(or filling you prefer)
Ingredients for the Mousse (see box)as per the box (usually only Milk required)
¼cupCandy Canefinely crushed
¼cupCandy Canecoarsely chopped
Sliver Pearls(optional)
Instructions
Pre-heat the oven to 180 deg (350 deg F) – spray 4 muffin tin holes (or silicone muffin baking cups – my choice!) with cooking oil
In a small mixing bowl mix the ingredients for the Macaroon Cups – no need to beat, just stir well to combine – use approximately 2 tablespoonfuls per Cup in each hole – press onto the bottom and up the sides – if a certain spot looks a little to thin, add more mixture and press into place (the recipe is for slightly more than 4 Macaroon Cups, as not all muffin tins, silicone cups etc are the same size)
Bake 15 – 18 minutes or until light golden (muffin tin will create a full golden color, whereas silicone cups – only the top edges)
Remove from the oven and let cool completely before turning out
FILLING / TOPPING:
Prepare the Dark Chocolate Mousse first as per the pack’s instructions – stir through the finely crushed Candy Cane and fill the Macaroon Cups
Prepare the White Chocolate Mousse – pipe over the Dark Chocolate Mousse and sprinkle with the coarsely chopped Candy Cane and Silver Pearls (if using)
Notes
Refrigerate for up to 2 hours before serving, although you can serve these delicious treats with only a few minutes of chilling
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.