and we, even more than teenage guys, love free food. The tray emptied out quickly; I saw one person grab a cup even before the meat and potatoes were set out.
The moussettes (8 of Meryl's CI Dark Chocolate and 8 of Amanda's Honey Mousse) were made and portioned out in hard plastic hi-ball glasses. Then they went into the freezer. I packed them in the cardboard box from Ball canning jars, with rubber shelf liner to keep them from moving.
Used gel packs under and across the top (Physics 101: heat rises, cold drops) to keep them cold for the drive in.
Also lugged in a 14x18" tray, Christmas paper liner, quart of heavy cream, my stick blender with whisk attachment, powdered sugar, vanilla paste, a spatula, a package of mini-Toblerone candies, mini-candy canes, a pastry bag & tip, and a Thomas Kincaid snow-covered house floral arrangement that lights up.
Set the cups on the tray, piped a whipped cream swirl on top, added a candy cane and a bright red candy and turned on the house lights.
After I set it up at the buffet, I walked back over to our engineering area and "whited-out" my name and "Chocolate Mousse" entry for our program's holiday luncheon next week. I'm bringing paper plates.
Thanks again to Meryl and Amanda for your recipes. Meryl's had a slight edge on texture and taste, but Amanda's was so easy, I'm giving that one another go the next time I do this.
Which will not be for next week's freebie luncheon.
The moussettes (8 of Meryl's CI Dark Chocolate and 8 of Amanda's Honey Mousse) were made and portioned out in hard plastic hi-ball glasses. Then they went into the freezer. I packed them in the cardboard box from Ball canning jars, with rubber shelf liner to keep them from moving.
Used gel packs under and across the top (Physics 101: heat rises, cold drops) to keep them cold for the drive in.
Also lugged in a 14x18" tray, Christmas paper liner, quart of heavy cream, my stick blender with whisk attachment, powdered sugar, vanilla paste, a spatula, a package of mini-Toblerone candies, mini-candy canes, a pastry bag & tip, and a Thomas Kincaid snow-covered house floral arrangement that lights up.
Set the cups on the tray, piped a whipped cream swirl on top, added a candy cane and a bright red candy and turned on the house lights.
After I set it up at the buffet, I walked back over to our engineering area and "whited-out" my name and "Chocolate Mousse" entry for our program's holiday luncheon next week. I'm bringing paper plates.
Thanks again to Meryl and Amanda for your recipes. Meryl's had a slight edge on texture and taste, but Amanda's was so easy, I'm giving that one another go the next time I do this.
Which will not be for next week's freebie luncheon.