Chocolate Cups With Chocolate Mousse Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
CUPS
12 ounce: Bittersweet or semisweet chocolate, chopped (not unsweetened)
MOUSSE
8 ounce: Bittersweet or semisweet chocolate, chopped
3 tbsp: -Water,
3 large: Egg yolks,
1/4 cup: Powdered sugar,
1/2 cup: Ground toasted hazelnuts,
2 tbsp: Frangelico, (liqueur)
1 1/2 cup: Whipping cream, chilled
1/4 cup: Toasted hazelnuts, chopped
Directions:
Cups - line 10 muffin cups with paper liners. Melt
chocolate in top of double boiler over simmering
water, stirring until smooth. Spoon 1 tbsp melted
chocolate into each paper liner. Using pastry brush,
brush chocolate over bottom and up sides of liners to
coat evenly. Freeze until chocolate firms, about 30
mins. Remelt chocolate, add 1 tbsp to each cup and
brush over bottom and up sides, forming second coat.
Freeze until completely set, about 1 hour. Can be
made 1 day ahead. Cover; keep frozen.
Mousse - melt chocolate in top of double boiler over
simmering water, stirring until smooth. Cool briefly.
Meanwhile, combine water, yolks, and powdered sugar in
lg. metal bowl. Set bowl over simmering water in base
of double boiler and whisk until mixture is frothy and
candy thermometer registers 160~, about 6 mins.
Remove from over water. Using electric mixer, beat
until thick and cool, about 3 mins. Fold cooled
chocolate, then ground hazelnuts and Frangelico into
yolk mixture. Beat cream in med. bowl until stiff
peaks form. Fold into chocolate mixture in 3
additions.
Peel paper liner from each chocolate cup. Arrange
cups on platter. Pipe mousse into cups, dividing
equally. Sprinkle chopped hazelnuts over. Serve
immediately or chill up to 1 day.
Source: Bon Appetit, 9/95
Source from luhu.jp
chocolate in top of double boiler over simmering
water, stirring until smooth. Spoon 1 tbsp melted
chocolate into each paper liner. Using pastry brush,
brush chocolate over bottom and up sides of liners to
coat evenly. Freeze until chocolate firms, about 30
mins. Remelt chocolate, add 1 tbsp to each cup and
brush over bottom and up sides, forming second coat.
Freeze until completely set, about 1 hour. Can be
made 1 day ahead. Cover; keep frozen.
Mousse - melt chocolate in top of double boiler over
simmering water, stirring until smooth. Cool briefly.
Meanwhile, combine water, yolks, and powdered sugar in
lg. metal bowl. Set bowl over simmering water in base
of double boiler and whisk until mixture is frothy and
candy thermometer registers 160~, about 6 mins.
Remove from over water. Using electric mixer, beat
until thick and cool, about 3 mins. Fold cooled
chocolate, then ground hazelnuts and Frangelico into
yolk mixture. Beat cream in med. bowl until stiff
peaks form. Fold into chocolate mixture in 3
additions.
Peel paper liner from each chocolate cup. Arrange
cups on platter. Pipe mousse into cups, dividing
equally. Sprinkle chopped hazelnuts over. Serve
immediately or chill up to 1 day.
Source: Bon Appetit, 9/95
Source from luhu.jp