Quite an amazing recipe, a really rich chocolate mousse. Surprisingly without the addition of eggs, or meringue. I saw this recipe on Chef Michael Smith's "Chef at Large". I actually whipped this up last minute with some ingredients I had lying around at home, and it turned out to be a really great dessert! Although the recipe includes making the milk chocolate cups and piping the mousse into them, I didn't bother with that. Instead I just poured the mixture into seperate cups and chilled them!
Ingredients:For the Milk Chocolate Cups:
8 oz milk chocolate, chopped
For the Dark Chocolate Mocha Mousse
1 lb. 70% dark chocolate, chopped
1 cup brewed coffee
2 tbsp sugar
2 cups 35% whipping cream
1 tbsp vanilla extract
For the Dark Chocolate Mocha Mousse
1 lb. 70% dark chocolate, chopped
1 cup brewed coffee
2 tbsp sugar
2 cups 35% whipping cream
1 tbsp vanilla extract
For the White Chocolate Drizzle
4 oz white chocolate, chopped
Method:
For the Milk Chocolate Cups
Gently melt the milk chocolate in a medium bowl set over a small pot of simmering water. Meanwhile line your choice of four ramekins, very small bowls or muffin pan molds with plastic wrap. Press the wrap evenly into the mold of your choice paying particular attention to the bottom corner where the sides meet the bottom. Spoon two or three spoonfuls of melted chocolate into each mold. Swirl it up and around the sides to form an even coat. As it cools it will thicken slightly and adhere to the sides. Refrigerate until set.
For the Dark Chocolate Mocha Mousse
Gently melt the dark chocolate in a medium bowl set over a small pot of simmering water, you may reuse the milk chocolate bowl. Add the coffee and stir until melted. Remove the bowl from the simmering water and let cool. Meanwhile whip the 35% cream with the sugar and vanilla until soft peaks form. Fold the cooled chocolate and coffee mixture into the whipped cream and cover with plastic wrap. Refrigerate until the mousse has set.
For the White Chocolate Drizzle
Gently melt the white chocolate in a clean medium bowl set over a small pot of simmering water. Remove the milk chocolate cups from fridge and carefully ease them out of their molds then peel off the plastic wrap. Place them onto a serving platter. Scoop the mousse into a piping bag or a freezer bag. Cut off the corner and pipe into the chocolate cups. Using a spoon or a fork, drizzle the top of the chocolate mousse with melted white chocolate. Refrigerate until firm.
Gently melt the milk chocolate in a medium bowl set over a small pot of simmering water. Meanwhile line your choice of four ramekins, very small bowls or muffin pan molds with plastic wrap. Press the wrap evenly into the mold of your choice paying particular attention to the bottom corner where the sides meet the bottom. Spoon two or three spoonfuls of melted chocolate into each mold. Swirl it up and around the sides to form an even coat. As it cools it will thicken slightly and adhere to the sides. Refrigerate until set.
For the Dark Chocolate Mocha Mousse
Gently melt the dark chocolate in a medium bowl set over a small pot of simmering water, you may reuse the milk chocolate bowl. Add the coffee and stir until melted. Remove the bowl from the simmering water and let cool. Meanwhile whip the 35% cream with the sugar and vanilla until soft peaks form. Fold the cooled chocolate and coffee mixture into the whipped cream and cover with plastic wrap. Refrigerate until the mousse has set.
For the White Chocolate Drizzle
Gently melt the white chocolate in a clean medium bowl set over a small pot of simmering water. Remove the milk chocolate cups from fridge and carefully ease them out of their molds then peel off the plastic wrap. Place them onto a serving platter. Scoop the mousse into a piping bag or a freezer bag. Cut off the corner and pipe into the chocolate cups. Using a spoon or a fork, drizzle the top of the chocolate mousse with melted white chocolate. Refrigerate until firm.
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