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Applebee's Chocolate Mousse Dessert Shooter Recipe
Applebee's Chocolate Mousse Dessert Shooter
By Todd Wilbur

Recipe Type: Dessert
Calories: 470
Cook Time: 3 hours 10 minutes
Recipe Rating: 5.0 (4 reviews)
 

Menu Description: "Decadent OREO chunks, chocolate mousse and whipped cream make this a rich and creamy treat."

After searching for an awesome chocolate mousse to clone, I've finally found inspiration in this new dessert shooter from Applebee's. This is a single serving of thick and rich chocolate mousse that is easy to replicate using half a bag of semi-sweet chocolate chips melted slowly in a double-boiler or in a bowl set over a pan of hot water. To make an authentic recreation we don't want a mousse that's too fluffy, so we'll stir the egg whites into the melted chocolate rather than folding them in. We'll save the folding for the whipped cream. With a little Godiva chocolate liqueur and some chopped up bits of chocolate that go in there, you'll have a great mousse that is made even better when served in a 6-ounce rocks glass along with Oreo cookie crumbs, chocolate fudge topping, and whipped cream.

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.

Chocolate Mousse
2 tablespoons butter
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Melissa  
Submitted on: 05/17/08
I made this for work using disposable shot glasses. (Yep my inner Martha had to come out and play). Rave Reviews. Had a few shooters leftover to bring home to "the boys" and I've been told by the bigger one "I could sit and eat a whole bowl". The little one asked for me to make it for his birthday party next weekend. KUDOS!!!! Oh yeah the resident chocoholic (me) loved it too. This was really easy for me to make in one night. (Tip to fill the shot glasses use a disposable decorating bag or heavy duty zipper type bag and cut off the corner to squeeze the filling into the cookie crumb lined shot glasses).
Julie  
Submitted on: 05/08/08
I made this for a work event and it was very rich and wonderful. Many compliments.
Anna  
Submitted on: 05/04/08
Fantastic recipe I love it!
Pepper  
Submitted on: 05/02/08
I was a bit worried about using raw egg whites but I did some research and found that the risk of salmonella is actually extrememly low. To be safe, I followed Todd's advise and used 1/4 cup Egg Beaters and the recipe came out great! My family could not believe I made such a fancy mousse dessert! It's chocolate heaven in a cup!