White Chocolate Mousse/chocolate Cups Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Belgian or Swiss,
6: Foil cupcake liners,
6 ounce: White chocolate,
4 ounce: Light cream, warmed
2: Egg whites, room temperature
1 cup: Heavy cream, whipped stiff
Directions:
~------------------------------------------CHOCOLATE
CUPS:----------------
~---------------------------------------------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 arent 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 1/3 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.
Source from luhu.jp
CUPS:----------------
~---------------------------------------------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 arent 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 1/3 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.
Source from luhu.jp