Level up your dessert treat game with this amazing chocolate mousse in chocolate cup recipe! This sweet and delicious recipe is a fun way of serving dessert after a savory dinner.
Ingredients:
For the chocolate cup:
• 500 grams tempered chocolate
• some oil
For the mousse filling:
• 300 ml milk
• 100 grams cream
• 1/2 tsp vanilla extract
• 3 egg yolks
• 40 grams sugar
• 10 grams cornstarch
• 1 tbsp gelatin powder
• 1/4 cup water
• 1-2 tbsp black coffee
For the vanilla foam:
• 1 1/2 cups milk
• 2 tsp gelatine powder
• 2 tsp sugar
Instructions:
For the chocolate cup:
For the saucer, prepare an actual medium saucer.
Rub some oil all over it.
Wrap it tightly with plastic wrap to make sure the base has no creases.
Cover the base with tempered chocolate.
Tilt the saucer and tap off any excess chocolate.
Using your thumb, remove chocolate around the edges of the saucer.
Let it set.
For the cup, prepare a glass-like container.
Wrap it around with nonstick baking paper.
Tape to seal the edge.
Wrap it around with a rectangular clear plastic or an acetate.
Mark the joints so that you’ll know the amount of chocolate you will be putting on it.
Spread tempered chocolate on top of the clear plastic using a spatula.
Do not spread it over the marked joints.
Carefully wrap it around the wrapped container.
Let it set.
For the cup handle, place the rest of the tempered chocolate in a piping bag.
Pipe out to make a handle on a nonstick baking paper.
Let it set.
When the chocolate cup is set, assemble the saucer, cup, and handle.
Place in the fridge while preparing for the mousse filling.
For the mousse filling:
Add egg yolks, sugar, and cornstarch in a mixing bowl.
Whisk to combine.
Set aside.
Add gelatin powder and water in a small bowl.
Set aside and let it bloom for 10 minutes.
Mix well.
Add milk and cream into a saucepan.
Add 1/2 tsp of vanilla extract.
Set it over medium-high heat until it boils.
Once it boils, remove it from the heat.
Gradually pour into the egg mixture, while stirring.
Stir to combine.
Pour it back to the saucepan over medium-high heat.
Stir for 18 minutes or until it thickens.
Remove from the heat.
Add the gelatin mixture immediately.
Stir until well combined.
Transfer some of the mousse to a piping bag.
Pipe out the mousse into the chocolate cup to fill 3/4 of the cup.
Add 2 tbsp of dark coffee into the remaining mousse, then fold the mixture.
Transfer to the piping bag, then pipe out into the cup filling it all up.
Place in the fridge while preparing for the vanilla foam.
For the vanilla foam:
Place a cup of milk in a container, then set aside.
Place 1/2 cup of milk in another container.
Add gelatin powder and sugar.
Mix until well combined.
Microwave for 30 seconds to a minute or until it starts to boil.
Pour into the milk container.
Place in the fridge until it starts to set.
Whip the mixture until it starts to form foams.
Add a scoop on top of the mousse filling in the chocolate cup.
Place inside the fridge to completely set.
Once set, remove from the fridge.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=0nPloAGfn_A
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