Ursula’s Mousse Cauldron Desserts

Makes 4 servings

Ingredients:

For the mousse:

• 4 oz semi-sweet chocolate chips (⅔ cup)
• 2½ tablespoons water
• 1 tablespoon cocoa powder
• 1½ teaspoons granulated sugar
• Pinch of salt
• ¾ whipped cream
• 1 teaspoon vanilla extract

For the topping:

• ½ cup unsalted butter, softened
• 2 cups confectioner’s sugar
• 2 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Purple food coloring
• Sugar pearls

Instructions:

1. Place the chocolate chips, water, cocoa, sugar, and salt in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth. Fold in the whipped cream and vanilla extract.

   2. Place mousse in a piping bag fitted with a round tip. Pipe mousse into mini cauldrons and refrigerate uncovered for one hour.

   3. In a large bowl, cream butter with a hand mixer until light and fluffy. Add confectioner’s sugar bit by bit until fully combined. Add vanilla extract and a pinch of salt. Add one tablespoon of milk. If needed, add a bit of milk to thin or more confectioner’s sugar to thicken. Add purple food coloring to tint frosting. Beat until thoroughly combined.

   4. Add frosting to a piping bag fitted with a star tip. Pipe purple buttercream onto the surface of the mousse, creating a swirled texture. Dot the buttercream with white sugar pearls.