White Chocolate Mousse/Chocolate Cups
Submitted by rioja
White chocolate mousse served in handmade dark chocolate cups. An elegant two-part dessert with airy mousse in edible chocolate shells, garnished with chocolate curls.
YIELD
8 servingsPREP
3 hrsCOOK
0 minREADY
4 hrsThis is a two-part dessert that looks like it came from a pastry shop: airy white chocolate mousse spooned into handmade edible dark chocolate cups. The cups are made by brushing melted Belgian or Swiss chocolate inside foil cupcake liners, freezing until hard, then peeling away the foil to reveal beautiful fluted chocolate shells.
The mousse itself is classic French technique. White chocolate melted with warmed cream forms the base, then stiffly beaten egg whites get folded in for lightness and whipped cream for richness. Lightening the chocolate base with a third of the whites first is a smart step that loosens the mixture enough for the remaining whites to fold in without deflating.
Quality chocolate matters enormously in both components. The recipe specifically calls for imported Belgian or Swiss brands like Tobler or Droste, and with this few ingredients, every flavor comes through. Cheap chocolate will taste waxy and overly sweet. Good chocolate will taste like a proper confection.
Chef Tips
- Apply multiple coats to the cups. Two or three thin layers of chocolate are stronger than one thick coat. Let each layer harden in the freezer before adding the next.
- Peel the foil very carefully. Work slowly, one cup at a time, keeping the rest in the freezer. Warm hands melt chocolate fast.
- Cool the white chocolate base completely before folding in the egg whites. Warm chocolate melts the whites and collapses the mousse.
- Lighten first, then fold. Mixing ⅓ of the whites in aggressively is fine. It loosens the base. The remaining ⅔ get folded gently to preserve the air.
Variations
- Raspberry coulis drizzle on the plate beneath each chocolate cup for color contrast and fruity acidity.
- Milk chocolate cups instead of dark for a sweeter, more unified chocolate-on-chocolate experience.
- Top with fresh berries instead of chocolate curls for a lighter, more colorful garnish.
Ingredients
Directions
MOUSSE: Melt chocolate in the microwave until melted.
Stir until smooth. Using a small pastry brush; brush chocolate on the entire inside surface of the fluted cup; being certain to get into each pleat.
Opt for a second or third coat of chocolate if you aren’t sure you got all places covered.
Put in the freezer to harden.
Remove the cups, 1 at a time and very carefully peel off the foil, trying to handle as gently as possible.
If the chocolate breaks and the foil is still intact, just brush some more chocolate over the break and return to the freezer to harden.
This sounds a lot more difficult than it actually is.
Keep cups in the freezer until you fill them with the---> mousse.
WHITE CHOCOLATE MOUSSE Again use Tobler Narcisse, Droste White or any other fine brand of imported white chocolate.
Melt chocolate in top of double boiler. When melted, add warmed cream and stir until mix is smooth.
Remove from heat and cool to room temperature.
Beat egg whites until ---> stiff peaks form.
Mix ⅓ of the whites into the cooled chocolate to lighten and then fold in the remaining whites.
Fold the whipped cream into the egg white mixture and chill in the refrigerator until set.
Gently spoon the mousse into the chocolate cups, garnish with chocolate curls or grated dark chocolate.
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