DIY: Tulip dessert
What better way to celebrate Spring than with flowers and chocolate? (Image: Julie Nesting)

DIY: Tulip dessert

When Julie Nesting of Edmonds set out ot make a decadent chocolate mousse for her guests last weekend, she altered the Nordstrom: Entertaining at Home recipe slightly by using Hershey's special dark cocoa instead of unsweetened cocoa powder.

She was slightly alarmed at how dark the dessert turned out - it looked...like dirt. Which gave her a great idea that we are now stealing due to its brilliance: the Tulip dessert (reminiscient of mud pies you made as a kid, minus the gummy worms and plus a lot more class):

 

Materials

  • ¾ pound cream cheese, at room temperature
  • 1½ cups cugar
  • 2 teaspoons pure vanilla extract
  • ¾ cup Hershey's special dark cocoa
  • 2¼ cups heavy (whipping) cream
  • Semisweet chocolate savings and/or finely ground espresso beans for garnish
  • Six tulips (real or fake). Don't feel beholden to tulips - you can use whatever you find in your garden.
  • Green straws
  • Six small glass cups/pots

How To

  1. Using an electric mixer set on medium speed, beat together the cream cheese, sugar, and vanilla extract until well combined.
  2. Increase the speed to high and continue mixing until the mixture is light and fluffy and somewhat increased in volume, about 2 minutes.
  3. Reduce speed to medium and add the cocoa powder a little at a time. Continue mixing until the cocoa is fully incorporated, about 2 minutes.
  4. In a separate bowl, using the electric mixer set on high speed, whip the cream until medium-firm peaks form.
  5. Spoon half of the whipped cream onto the chocolate mixture and, using a rubber spatula, gently fold it in, being careful not to overmix and deflate the mixture.
  6. When the cream is fairly well incorporated but some white streaks remain, fold in the rest of the whipped cream until no white streaks remain.
  7. Cover and place in the refrigerator until chilled, about 2 hours.
  8. When chilled, spoon about a cup of the mousse into glass cups/pots, and top with shaved chocolate, finely ground espresso beans, or both.
  9. Slip the tulip stem into the straw (this keep the mousse and flower 'clean') and position in the pot.

Enjoy! Thanks Julie!
 

 

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