Three Chocolate Mousse Cups
Yield: 4 large, 6 medium, or 8 small servings
Ingredients
For the Milk Chocolate Cups:
- 8 ounces milk chocolate, chopped
For the Dark Chocolate Mocha Mousse:
- 1 lb 70% dark chocolate, chopped
- 1 cup brewed coffee
- 2 tablespoons sugar
- 2 cups 35% whipping cream
- 1 tablespoon vanilla extract
For the White Chocolate Drizzle:
- 4 ounces white chocolate, chopped
Method
For the Milk Chocolate Cups:
- Gently melt the milk chocolate in a medium bowl set over a small pot of simmering water.
- Meanwhile line your choice of four ramekins, very small bowls or muffin pan molds with plastic wrap.
- Press the wrap evenly into the mold of your choice paying particular attention to the bottom corner where the sides meet the bottom.
- Spoon two or three spoonfuls of melted chocolate into each mold.
- Swirl it up and around the sides to form an even coat.
- As it cools it will thicken slightly and adhere to the sides.
- Refrigerate until set.
For the Dark Chocolate Mocha Mousse:
- Gently melt the dark chocolate in a medium bowl set over a small pot of simmering water, you may reuse the milk chocolate bowl.
- Add the coffee and stir until melted.
- Remove the bowl from the simmering water and let cool.
- Meanwhile whip the 35% cream with the sugar and vanilla until soft peaks form.
- Fold the cooled chocolate and coffee mixture into the whipped cream and cover with plastic wrap.
- Refrigerate until the mousse has set.
To finish:
- Gently melt the white chocolate in a clean medium bowl set over a small pot of simmering water.
- Remove the milk chocolate cups from fridge and carefully ease them out of their molds then peel off the plastic wrap.
- Place them onto a serving platter.
- Scoop the mousse into a piping bag or a freezer bag.
- Cut off the corner and pipe into the chocolate cups.
- Using a spoon or a fork, drizzle the top of the chocolate mousse with melted white chocolate.
- Refrigerate until firm.