Chef Lyles Cappuccino Mousse In Chocolate Cups Food

CHEF LYLE'S CAPPUCCINO MOUSSE IN CHOCOLATE CUPS

Steps:

• Chill clean mixing bowl and balloon whip in freezer for whipping cream.
• Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth.
• Dissolve instant coffee in 1 teaspoon hot water.
• Add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
• Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
• Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
• Chill in refrigerator or freezer until hardened, about 10-15 minutes.
• While chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks.
• Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
• Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes.
• Fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. Garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
• Refrigerate; let stand about 5 minutes at room temperature before serving.

CREAMY CAPPUCCINO MOUSSE

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in coffee, then milk until blended. Add dry pudding mix; beat 2 min. Let stand 5 min. or until thickened. Gently stir in 2 cups COOL WHIP.
• Spoon into 8 dessert dishes.
• Refrigerate several hours or until chilled. Garnish with remaining COOL WHIP just before serving.