CHOCOLATE CUPS WITH WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 8
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
CHOCOLATE MOUSSE CUPS
These treats feature a white chocolate mousse delicately held in a chocolate cup and are topped with chocolate shavings or fruit. An impressive dessert to pull out for a party!Makes 8 to 10 individual desserts.
Provided by Anna Olson
Categories Bake With Anna Olson,chocolate,Complex,dessert,eggs and dairy,fruit,Gourmet,Party Favourites
Yield 8 - 10 servings
Number Of Ingredients 12
Steps:
- For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
- Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
- For the chocolate cups, inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
- Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
- Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
- Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
CHOCOLATE CUPS WITH CHOCOLATE MOUSSE
Categories Mixer Chocolate Dessert Freeze/Chill Kid-Friendly Frangelico Chill Hazelnut Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 10
Number Of Ingredients 11
Steps:
- For cups:
- Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon 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 minutes
- Remelt chocolate; add 1 tablespoon 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.)
- For mousse:
- Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.
- Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium 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.
CHOCOLATE MOUSSE CUPS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 chocolate mousse cups
Number Of Ingredients 9
Steps:
- Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
- Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
- Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.
CHOCOLATE CUPS WITH DECADENT CHOCOLATE MOUSSE
Contains NO: wheat, dairy, peanuts, tree nuts, egg, fish or shellfish. Note: this recipe contains soy.
Provided by Enjoy Life Foods
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1. Blow up 8-10 balloons.
- 2. Line a baking sheet with parchment paper. Set aside.
- 3. Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
- 4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip off. Repeat step one additional time.
- 5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.
- 6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes).
- 7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed.
- 8. Return the bowls to the refrigerator.
- 9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until smooth.Set aside.
- 10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
- 11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
- 12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.
- 13. Chill until set (at least 2 hours).
- 14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit if desired. Enjoy!
Nutrition Facts : Calories 376.4, Fat 23.9, SaturatedFat 13.1, Sodium 11.2, Carbohydrate 45.6, Fiber 4.3, Sugar 39, Protein 5.8
CHOCOLATE MOUSSE IN CHOCOLATE CUPS
Make and share this Chocolate Mousse in Chocolate Cups recipe from Food.com.
Provided by jenjie
Categories Frozen Desserts
Time 45m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Bring 1/2 cup cream to simmer in small saucepan.
- Add chocolate; turn off heat.
- Cover and let sit 5 minutes.
- Stir until smooth.
- Pour into large bowl.
- Chill bowl and beaters of electric mixer.
- Beat cream, sugar and vanilla until soft peaks form.
- Add 1/3 of this into chocolate mixture to make it lighter.
- Gently fold into the rest of the whipped cream.
- To make chocolate cups, melt chocolate chips.
- Using a pastry brush, "paint" the chocolate onto the cupcake liners.
- Put in freezer.
- When frozen, put some mousse into each chocolate cup.
Nutrition Facts : Calories 3400.6, Fat 278.2, SaturatedFat 170, Cholesterol 652.1, Sodium 219, Carbohydrate 258.4, Fiber 20.1, Sugar 215.8, Protein 24.1
CHOCOLATE HAZELNUT MOUSSE CUPS
Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
WHITE CHOCOLATE MOUSSE CUPS
Eye-appealing individual chocolate bowls are filled with smooth homemade mousse, then garnished with warm raspberry jam. The cups can be prepared early in the day and refrigerated until you're ready to fill them. They are great for entertaining.-Michele Field, Sykesville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat., For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely., Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold., If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.
Nutrition Facts : Calories 320 calories, Fat 27g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 28mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
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