Chocolate cups with mousse filling

Ingredients

Chocolate Cups (3 pcs)

50 grams (1.75 ounces) milk or dark chocolate

30 grams (1.06 ounces) caramel chocolate

Mousse

400 grams (14.11 ounces) 3.2% milk

3 large eggs

15 grams (0.53 ounces) gelatin

40 grams (1.41 ounces) 82.5% butter

45 grams (1.59 ounces) sugar

25 grams (0.88 ounces) dark chocolate

Instructions

Step 1

1. Finely chop the chocolate (or use chocolate drops) and melt it in the microwave or in a saucepan with a thick bottom on the lowest setting. Temper the chocolate. If you lack experience with tempering, it's easier to start with dark chocolate. The key is not to let it overheat beyond 104°F (40°C). Don't melt all the chocolate; as soon as more than half of it has melted, turn off the heat and stir the mixture. To temper chocolate, you can also use a double boiler to have more control over the temperature.

Step 2

2. Make a small notch on top of all the cups to make it easier to remove the base after cooling. Pour 1/3 of the melted chocolate into each cup and spread it over the walls. Pour off the excess and place the cups in the fridge for 15-20 minutes. If you are using chocolate with higher fluidity, you can apply a second layer to thicken the walls. Ensure the cups are smooth and evenly coated to avoid thin spots that may break.

Step 3

3. Remove the cups from the fridge, and carefully remove the paper or plastic base. The cups are now ready. Be gentle while removing the base to prevent breaking the chocolate cups.

Step 4

4. Soak the gelatin in cold water. Heat the milk until it is just hot. Separate the egg whites from the yolks. Beat the whites until they form stiff peaks. Whisk the yolks with the sugar.

Step 5

5. Gradually add the hot milk into the yolk mixture, whisking constantly. Continue stirring and cook over low heat until the mixture thickens. Add the squeezed gelatin and room-temperature butter, and stir until incorporated. Do not let the mixture boil; it should thicken gradually over low heat.

Step 6

6. Divide the mixture into two parts. Add the dark chocolate to one part and stir until it melts completely. Gently fold half of the whipped egg whites into each part of the mixture. Folding should be gentle to retain the airiness of the mousse.

Step 7

7. Fill the chocolate cups halfway with the chocolate mousse and place them in the fridge. Once the top layer has set, fill them with the remaining mousse. Leave in the fridge until completely set, about 4 hours. Cover the cups with plastic wrap while in the fridge to prevent them from absorbing other odors.

Servings

Imagine the look on your guests' faces as they bite into these delightful chocolate mousse cups! Each spoonful reveals layers of rich mousse enclosed in a crisp chocolate shell. **Serve them chilled** for the best experience, and consider adding a dollop of whipped cream on top for extra indulgence. 🍰

For a truly elegant presentation, place the mousse cups on a serving platter alongside a handful of fresh berries or a sprinkle of powdered sugar. If you're feeling festive, drizzle some caramel or raspberry sauce over the cups. 🍓 **The contrast of flavors and textures is sure to delight your taste buds**!

These mousse cups are also **perfect for festive occasions or as a sophisticated dinner party dessert**. You could even create a dessert station where guests can customize their mousse cups with toppings like crushed nuts, chocolate shavings, or fruit slices. 🍒 Experiment, have fun, and relish every bite!

Equipment

Microwave or Saucepan

Melting chocolate has never been easier. Using a microwave allows for precise control, while a saucepan ensures even heating. Just be sure to keep that temperature below 104°F | 40°C!

Mixing Bowls

Having a set of various sizes is key for separating mixtures efficiently. Glass bowls are excellent for microwave use, while stainless steel bowls stay cool even when your ingredients get hot.

Whisk

Get those egg whites fluffy and yolks perfectly combined with a quality whisk. A balloon whisk is ideal for aeration.

Spoons and Spatulas

Silicone spatulas can handle high heat, making them perfect for stirring melted chocolate, while a set of measuring spoons ensures accuracy.

Cups or Molds

Use sturdy cups to shape the chocolate shells. Silicone molds are also great for easy removal.

Variations

**Gluten-Free Variation** 🌾
Good news for gluten-conscious folks! The recipe is naturally gluten-free as it doesn't include any wheat-based ingredients. Just ensure that the chocolate you're using is certified gluten-free to avoid any cross-contamination.
**Vegan Variation** 🌱
For those seeking a vegan treat, you can easily adapt the recipe. Substitute the milk with a plant-based alternative like almond or oat milk. Replace the butter with a dairy-free version, and use agar-agar instead of gelatin. Also, swap the eggs with a vegan egg replacer. Voilà, a creamy vegan delight awaits you!

Faq

Why did my chocolate seize when melting?
Chocolate often seizes when it comes into contact with even a small amount of water. Ensure all your equipment is completely dry before you start, and melt the chocolate slowly and gently.
How do I know when the mousse has set?
The mousse should be firm to the touch and hold its shape. Refrigerating it for around 4 hours usually does the trick.
Can I use a different type of chocolate for the cups?
Absolutely! While dark chocolate is recommended for its ease of tempering, feel free to experiment with milk or even white chocolate. Just be mindful of their melting points and fluidity.
How can I ensure my mousse is extra fluffy?
The key to a fluffy mousse is whipping the egg whites until they form stiff peaks and gently folding them into the mixture to retain the airiness.
Can I prepare the chocolate cups in advance?
Yes, you can make the chocolate cups a day in advance. Just store them in the fridge to keep the shape intact until you're ready to fill them with mousse.
What are the common pitfalls with gelatin?
Make sure to fully dissolve the gelatin in cold water before heating it. Also, avoid adding it to a boiling mixture as this can compromise its gelling properties.