Gourmet desserts don’t have to be as hard to make as they’ll seem to your guests. Try this easy recipe for Buttered Walnut Mousse that you can make ahead of time and assemble right before your party…it’s finger-licking good!
Ingredients:
Walnuts – 1/2 cup
Butter – 1/2 Tbsp
Cream Cheese – 8 oz
Sugar – 2 Tbsp
Brown Sugar – 2 Tbsp
Vanilla – 1/2 tsp
Strong Coffee – few Tbsp (to taste or optional)
Whipped Cream – 1 cup
Puff Pastry Sheets – 1/2 pkg (1 sheet)
Chocolate Sauce – optional for garnishing
Method:
1. Thaw Puff Pastry Sheet according to package directions (approx 40 minutes).
2. Cut the sheet on the folds (into 3 pieces) and then cut each 1/3 piece into 4 equal pieces – 12 pieces total
3. On a floured surface, roll out each piece into a square.
4. Lightly grease a muffin pan.
5. Gently poke holes in the pastry with a fork so that it doesn’t balloon up. Place each square into a muffin hole to form a cup.
6. Bake in a preheated oven at 400F/204C for 15-20 minutes (keep a close eye on it…should be golden brown).
7. Remove pastries from the oven and allow them to cool.
8. While the pastries are baking, add Butter to a small skillet and lightly toast the Walnuts on medium heat for 4-5 minutes (do not burn). Allow them to cool and chop into small pieces.
9. In a bowl, add softened Cream Cheese, Sugar, Brown Sugar and mix until the sugar has melted.
10. Add Coffee and Vanilla and mix well.
11. Add Whipped Cream and mix gently (don’t over mix).
12. Fold in chopped Walnuts.
13. Once the pastries have cooled, spoon in a small portion of mousse into the pastry cups. A pastry bag or ziploc bag with a corner snipped can be used to pump the mousse into the cups.
14. Optional, drizzle chocolate sauce over the top and chill until ready to serve.
15. Pastry cups can be filled 1-2 hours before serving but not too far ahead, else they will become soggy.
++++++++++++++++++++++++++
Check out the ShowMeThecurry YouTube Channel
+++++++++++++++++++++++++
Connect with us on Social Media:
ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
ShowMeTheCurry on Instagram
How to make homemade mousse, puff pastry dessert recipes, make ahead dessert ideas, buttered pecan dessert, desserts with walnuts, cream cheese mousse, eggless egg less mousse recipe.
Hetal, Anuja
GREETINGS
Re PHIRNI, it is my understanding that it is made with SAMIAN.
What you prepared is KHEER albeit a THICK one
Please elucidate
Merci
Hi Jag,
Kheer is more soupy and porridge-y and can be made with Rice, Semiya, Daals, Quinoa…anything and can be poured out. It can be served hot or cold.
The Phirni, is thick and more custard consistency and cannot be poured out but another major difference is that it is only made with rice that is ground and slow cooked in milk and the milk is thickened due to the starch in the rice. The Rose essence or the Kewra essence gives it a cooling effect and it is mostly served cold.
Hope that helps!
is the cool whip which u used in the recipe sweetened?? can i use the normal whippimg cream which does not have sugar in it? plzz reply..
Hi Hetal/Anuja,
Can I make this like a one dish type – Walnut Mousse, just like how we have a Chocolate Mousse??
If yes, how long should it be kept in the fridge, before serving so that we get the mousse consistency?
Thanks
Hi Pia,
Yes, we have served this as just a Mousse and it was just perfect! You will have to allow atleast 3-4 hours to set and it depends on the amount you are making and the size/depth of the serving dish.
Thank You Anuja
Hi Hetal and Anuja,
Is it really required to use brown sugar. I don’t have it handy at home and would like to know if I can make it without brown sugar.
Hi Manasi,
Brown sugar really gives a good flavor and color to this mousse. You could use regular sugar but the effect will not be the same.
easy and mouth watering
Hi,
I was wondering for how long can the mousse be stored for? thanks!
Hi Jasmine,
The mousse can be kept in the refrigerator for up to a week.
I loved the recipe. I have tried it, and it was very easy to make. Looked very difficult. Thanks a ton for sharing this wonderful recipe. Please some more.
Hi Girls,
A tempting presentation ofcourse!
Want to give it a try…Can I use the plain wafer biscuits to serve the mousse in as i do not have a muffin tray to bake the puff pasty bowls? Or should I use the cones then?
Please reply soon,
Thanks.
Hi Rohini,
The mousse is the key flavor here so you can use anything you have on hand to serve with it. With wafers, you will not be able to fill them so you can serve a scoop of the mousse in a bowl or dessert dish and insert a wafer into the side.
Hi Anuja,
Instead of chocolate chips should we use bitter chocolate or plain or milk chocolate?????
Hi Anuja and Hetal,
Thanks for another great recipe! I have a few queries. How much ahead of time can we bake and keep the puff pastry sheets? (can we bake them a day before). Is 1 cup of whipped cream equivalent to a 8oz tub of cool whip? Please reply soon, I want to try it.
Thanks in advance!
Hi Ria,
You can definitely make the puff pastry a day ahead. Just make sure it is completely cooled before storing it in a container with a tight fitting lid…store it at room temp. We used about 1 cup of cool whip but we did not finish the entire tub. The 8oz they have on the tub is the weight, not volume.
Coffee can be substituted with good maple syrup. Tastes yum! Thanks for the easy recipe.
Hi girls,
Thanks for the recipe. Can you give us the yummy bombay street pav bhaji recipe?
Thanks
nice one…will try it soon….thanks
Hey, Very nice recepie…So good to see that its without egg…:)
i would like to learn kashmiri pulao (not biryani)..
thnx.
Even though I won’t be making this recipe, it’s finally good to see some fattening recipe. I want to see some deep fried appetizers….like Dakor Na Gota and Methi Na Gota. Come on ladies, bring it on!
pastry, sugar, cream….very fattening. but a great recipe.
Fattening means, Don’t try or even view it.
Oh come on Sheila! Can’t we splurg once in a while? 🙂
Exactly Hetal. One life, Live it (;
Good recipe. Can you tell me where to get the puff pastry sheets in Mumbai?