½ cup semi-sweet chocolate morsels
1 pkg (4 oz) prepared waffle bowls (10 bowls)
Mousse & Garnish
½ cup white chocolate morsels
1 cup cold milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed
3 tbsp sliced almonds, toasted
1 container (6 oz) fresh raspberries
- For waffle cups, place semi-sweet morsels in Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip Chef’s Silicone Basting Brush into chocolate. Swirl basting brush around inside walls of waffle bowls, replenishing brush with chocolate as necessary.
- For mousse, place white chocolate morsels into anotherPrep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add melted white chocolate; whisk until smooth. Fold in whipped topping using Small Mix ‘N Scraper®.
- Coarsely chop almonds using Food Chopper. To assemble cups, spoon mousse into gallon-size resealable plastic bag. Trim corner of bag with Utility Knife; using a circular motion, pipe mousse evenly into cups. Sprinkle mousse with almonds and top with raspberries.
Cook's Tips: To toast almonds, place into (8-in.) Sauté Pan. Cook 7-10 minutes over medium heat, stirring frequently with Slotted Turner until toasted. Remove from pan to cool.
Plain ice cream cones can be substituted for the waffle bowls, if desired.
If desired, 1 pkg (3.4 oz) vanilla instant pudding and pie filling mix can be substituted for the white chocolate pudding.