I picked up chocolate molds on after-Christmas clearance (75%-off) and knew they would make perfect serving cups for a special dessert. They were a little tricky un-molding but nothing that the filling didn't hide.
Following the directions on the package, I made 10 dessert shells with about half a bag of Candy Melts.
When the dessert shells were completed, it was on to the mousse.
Alton Brown rates his recipe as easy but I thought it was a bit involved.
Not difficult but with several steps.
Heating the cream over a candle is so Alton.
Kind of feels like you're in science lab :)
After the mousse was made and chilled a bit in the refrigerator, I piped it into the chocolate molds for a pretty presentation.
Recipe courtesy Alton BrownPRINT RECIPE
Serves: 6 to 8 servings (I filled 10 chocolate cups plus two additional glasses)
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum (optional)
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
(If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
Becca @Blue Cricket Designs offered me the position of
Cooking Contributor on her blog.
fun! This is my first post sent to her :)