The holidays are upon us, and New Years Eve is just around the corner. On such a busy restaurant day, it's essential to get as much done ahead of time as possible. Fortunately, On Top bagged whipped topping
can help. Only On Top can be piped onto desserts before they're stored in the cooler -- or even the freezer -- for the big night. Try that with aerosol whipped topping and you'll be left with a pile of white glop
by the time you're ready to serve.
And don't underestimate the time savings that fully finishing those desserts can mean on New Years Eve. Fully prepared desserts can be taken straight from the cooler to the customer, rather than having to pause for additional work on a night that's already chaotic in the kitchen. Give'em a break and prep ahead!
If you're still planning your NYE menu (hopefully you're done by now!), here's a recipe for chocolate mousse that can be served in martini glasses for an elegant and decadent treat:
Chocolate Espresso Mousse
8 ounces bittersweet chocolate, finely chopped
4 tablespoons (2 oz) unsalted butter, diced
4 tablespoons espresso
2 cups On Top bagged whipped topping
Combine the chocolate, butter and espresso in a double boiler over hot water, stirring frequently until the chocolate is fully melted. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. Once the melted chocolate has cooled, fold in the whipped topping and stir gently until fully combined. Let chill in the refrigerator for 4-8 hours, then fill martini glasses and top with a dollop of plain On Top.
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