April 1, 2012

Chocolate Mousse In Mini Choco Cups

Here is another recipe to add to my series of "minis". I am in love with the idea of serving mini desserts to my guests and this one is the latest addition to that passion. I have made Chocolate Mousse several times but this time i felt like i am a professional Pattisier just by serving the common dessert differently. A real feel good factor! What better than serving the delectable French dessert in edible chocolate cups! Mousse is a French word for "foam" and most of the recipes use egg whites to give that foamy texture to it. There are innumerable recipes for Chocolate Mousse but i am very happy with this recipe as it is rich, light and foamy. Some recipes use gelatin but i find they are much heavier in consistency as compared to using just egg whites. I experimented with several methods for making the cups but the one that turned out to be very easy and made me very very happy was the method described below.

To make the Edible Cups you will need :
Dark Chocolate - 120 gms
Mini Cupcake Liners

Its as easy as this :
Melt the chopped dark chocolate over a double boiler.
Using a small pastry brush, generously coat the inside of the cupcake liner.
Place the cups inside the cupcake tray and freeze it for about 1 hour.
Paint a second coat of chocolate on the frozen cups and freeze again for another hour or two.
Remove the cupcake tray from the fridge and very very gently peel off the liner. And Voila!!! You have your very own edible cups. Handle them with very delicate fingers or you might break your work of art easily.
Put it back in the fridge while you make the Chocolate Mousse.

For the Chocolate Mousse, you will need :
Dark Chocolate Chopped - 1 cup
Cold Whipping Cream - 2 cups
Egg Whites - 3
Sugar - 3 tbsp 
Coffee - 3 tsp ( Optional)

Melt coffee and chocolate over a double boiler. Cool to room temperature.
Place the cream in a cold bowl placed on top of a bowl filled with ice and whip it until soft peaks form. Add half the sugar and whip again until stiff.
Whip the egg whites with the rest of the sugar and very very gently fold it into the melted chocolate.
Lastly, carefully fold the whipped cream to the egg white mixture and pipe into your edible cups. 
Refrigerate for about a few hours until set.
Serve with your choice of fruits and a scoop of Vanilla Ice Cream.

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