AHow long do you think this recipe can safely stay at room temperature? I want to try it as a cake filling, but it would have to sit out for about 3 hours before serving. Thanks!
Chocolate Mousse Cups (Mrs. Fields I love Chocolate! Cookbook) Chocolate Mousse: 2 cups whipping cream 6 ounces semisweet chocolate, finely chopped 1/4 cup confectioners' sugar 1 teaspoon vanilla extract In a small heavy saucepan, bring 1/2 cup of the whipping cream to simmer. Remove from heat, stir in the chocolate, and cover. Set aside for 5 minutes, then stir until smooth. Transfer the chocolate to a large bowl. In another bowl, with the electric mixer, beat the remaining 1 1/2 cups cream with the sugar and vanilla until soft peaks form. Fold one-third of the whipped cream into the chocolate mixture to lighten it. Gently fold in the remaining whipped cream.
4 hours total -- like if it was out of temp 20 minutes while you purchased the cream at the store and drove it home and got it in the fridge -- then 10 minutes to whip and add to other ingredients -- then you would have three and a half hours left - -this should be kept cold 40 degrees --
best to you
AWill this work as a filling for a fondant covered cake? :)