Chocolate Mousse In A Chocolate Cup Recipe

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

S’Mores Cookie Cups Recipe

Traditionally, s’mores were prepared as campfire treats. Laura Vitale’s s’mores cookie cups is a delicious variety of this classic favorite. The sweet combination of chocolate and marshmallow melts into your mouth. This is quick and easy to prepare and the treats are ready in less than 30 minutes.

Ingredients:

• 1/2 cup unsalted butter (softened)
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1 1/4 cup Graham crackers (crushed)
• 1/2 tsp salt
• 1/2 tsp baking soda
• mini marshmallows
• Hershey chocolate squares
• 1/4 cup grated chocolate (optional)

Instructions:

Preheat oven to 375 F.

Prepare a mini muffin tray.
Lightly grease it with nonstick cooking spray.
Set aside.

Prepare a mixer.
Add the butter into the mixer.
Add granulated sugar and brown sugar.
Mix until well combined.
Add one egg and vanilla extract.
Mix until well combined and smooth.
Add all-purpose flour, crushed Graham crackers, baking soda, and salt.
Add grated chocolate.
Mix until well combined.
Scoop from the mixture and form each into balls.
Place the balls into each mini muffin cup.
Using the end of a rolling pin, press into each ball to make a small crate.
Put it inside the preheated oven.
Bake for 7-8 minutes.
Add a small piece of Hershey chocolate in each muffin crate.
Add 2-3 mini marshmallows in each muffin crate.
Place in the oven and let it broil for 50-60 seconds or until marshmallow tops are golden brown.
Top each off with a small piece of Hershey chocolate.
Let it set for 5 minutes to melt the chocolate.
After 5 minutes, carefully remove the muffin cups from the tray.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=M1BcYmNA27k

Best Chocolate Eclair Recipe

A chocolate eclair is a delicious oblong-shaped pastry originating from France. It is filled with cream or custard filling and topped with chocolate ganache. Eclairs are also available in other flavors such as vanilla, coffee, pistachio, and chestnut.

Ingredients:

Dough/Pastry:

• 8 tbsp unsalted butter
• 1 cup water
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 cup all-purpose flour
• 4 eggs

Eggwash:

• 1 egg + 1 tsp milk

Custard:

• 2 cups whole milk
• 1 vanilla bean
• 6 egg yolks
• 2/3 cup sugar
• 1/4 cup cornstarch

Chocolate Ganache:

• 5 oz semi-sweet dark chocolate (chopped)
• 1/2 cup hot heavy cream

• 1 cup heavy whipped cream
• 2 tsp sugar
• splash of vanilla extract

Instructions:

Custard:

In a small pot, add two cups of whole milk.
Scrape off the vanilla seeds and add them into the pot.
Add the vanilla pod also.
Set it over medium-high heat and bring to a boil.
Remove the pot from the heat once the mixture boils.

In a mixing bowl, add six egg yolks.
Add 2/3 cup of sugar.
Mix until well combined.
Sift in 1/4 cup of cornstarch, then mix until well combined.
Gradually add the milk mixture into the bowl.
Mix until smooth and well combined.
Set aside.
Clean the small pot and strain the mixture back into the pot.
Set it over medium-high heat.
Keep on whisking the mixture until it thickens.
Once thick, remove from the heat.
Transfer the mixture into a mixing bowl.
Cover the bowl with plastic wrap.
Place it in the fridge and let it chill for 2-3 hours, recommended overnight.

Eggwash:

Mix an egg and 1 tsp of milk to make an egg wash.
Set aside.

Dough/Pastry:

Preheat oven to 425 F.

In a small saucepot, add 8 tbsp of unsalted butter.
Add a cup of water, 1/2 tsp of salt, and 1 1/2 tsp sugar.
Set it over high heat.
Stir to combine until it comes to a rolling boil.
Remove from the heat.
Add a cup of all-purpose flour.
Stir until well combined.
Set it again over high heat.
Stir for another 30 seconds until smooth.
Once done, remove from the heat and transfer to a stand mixer.
Mix on medium speed.
Add one egg at a time and mix each time an egg is added.
Once well combined and smooth, transfer into a piping bag.

Prepare a parchment-lined baking sheet.
Pipe out 2-3 inches long of the mixture.
Give some space in between each piped mixture.
Brush with egg wash.
Put inside the preheated oven.
Bake for 15 minutes.
Reduce temperature to 375 F.
Continue to bake for another 20-25 minutes or until golden brown.

Chocolate Ganache:

In a mixing bowl, add 1/2 cup of hot heavy cream.
Add 5 oz of chopped semi-sweet dark chocolate.
Leave it for 5-10 minutes or until chocolate starts to melt.
After 5-10 minutes, mix until smooth and well combined.
Set aside.

Assembly:

Remove the pastry from the oven once ready.
Set aside.

Remove custard from the fridge once chilled.
Peel away the plastic wrap.
Set it aside while preparing for the whipped cream.

In a stand mixer, add a cup of heavy whipped cream.
Add 2 tsp of sugar.
Mix until thick and well combined.
Add a splash of vanilla extract.
Continue to mix until well combined.
Once done, add it into the bowl of custard.
Mix until well combined.
You can use a 230 small piping tip to fill the pastry with custard.
As an alternative, you can slice the pastry in half and spread some custard in it.
Spread some chocolate ganache on top of the pastry.
Do this with the remaining pastries.
Serve and enjoy!

Tips and ideas:

Prepare the custard first because it needs to be chilled for a few hours or recommended overnight.

Images – https://www.youtube.com/watch?v=6GIGcq8SCpE