From The Kitchen Of: Mrs. Bettie Rocker: Chocolate Mousse Cups

7.02.2010

Chocolate Mousse Cups

I went to Michael's this week and stood in the cake goody aisle for about 30 minutes and ooh'd & ahh'd until the boys melted down on me.
I did pick up some new candy molds though and ran home to I make these. Aren't they adorbs? I for real need someone to hire me to cater desserts or something because I cant seem to stop.

I used Wilton molds 2115-2102 and 2115-1035 and made them up with White Chocolate melts.

Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar

Directions
1. Whip the cream to soft peaks, then refrigerate.

2. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

5. Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
SimplyRecipes

I also wanted to share this. It's the latest cookie going on the menu for my upcoming lil business. A friend saw a photo of something she liked and I did my best to recreate it.