Aleisha Daniels from "For the Love of Sweets" share
Chocolate Cups:
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7 oz (200 g) dark chocolate (55-70% cocoa)
Directions
1. Prepare the chocolate cups. To temper the chocolate -divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads -about 110 degrees F, then take the bowl out of the heat. Add remaining chocolate into the melted chocolate and stir until smooth.
2. Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.
3. Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.
For the chocolate mousse:
(Adapted from Betty Crocker)
4
egg yolks
1/4
cup sugar
1
cup whipping (heavy) cream
1
package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2
cups whipping (heavy) cream
1 t vanilla
Directions
· 1 Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
· 2 Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
· 3 Beat 1 1/2 cups whipping cream and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe mixture into serving bowls. Immediately refrigerate any remaining dessert after servinng.
Aleisha Daniels
For the Love of Sweets
Www.facebook.com/fortheloveofsweets