Wild Salmon Crudo with Lemon and Sweet Red Peppers
Wild Salmon Crudo with Lemon and Red Peppers
December 14, 2017
Creamy Cheese Fondue
Creamy Cheese Fondue
December 28, 2017

Chocolate Cups with Mousse

Chocolate Cups with Mousse
ShareTweetSave
Chocolate Cups with Mousse

Chocolate Cups with Mousse

These chocolate cups with mousse will be a huge hit at your New Years Eve party! Made with orangello chocolate, these provide the perfect combination of citrus and chocolate flavors.

Yields4 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Ingredients

 3.50 oz Perugina Dark Chocolate Orangello, broken up
 3.50 oz Perugina Dark Chocolate Orangello, coarsely chopped
 3 large eggs, separated, at room temperature
 1 ½ tsp sugar
 1 tsp cointreau
 1 muffin tin
 paper muffin liners
 pastry brush or spoon

Directions

For the Cups:
1

Line 4 muffin cups with paper liners.

2

Melt 3 ½ oz of chocolate either on top of double boiler over simmering water or in microwave.

3

Add 1 Tablespoon of the melted chocolate to the lined muffin cup. With a small paintbrush or spoon, paint the chocolate up the sides of the cup. Repeat until all the cups are painted.

4

Place the muffin tin in the freezer until the chocolate firms, about 30 minutes.

5

Remove from the freezer and remove the paper liners from the cups. Place them on a baking sheet or platter.

For the Mousse:
6

Gently melt the remaining chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power. When melted add in the Cointreau.

7

Using a whisk, stir the egg yolks into the chocolate one at a time.

8

In the bowl of a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, beat the egg whites until they start to form peaks.

9

Slowly add the sugar to the egg whites.

10

Add the whites to the melted chocolate, stir until smooth.

11

Spoon the mousse into the chocolate cups and garnish with a candied orange slice.

12

Serve!

Ingredients

 3.50 oz Perugina Dark Chocolate Orangello, broken up
 3.50 oz Perugina Dark Chocolate Orangello, coarsely chopped
 3 large eggs, separated, at room temperature
 1 ½ tsp sugar
 1 tsp cointreau
 1 muffin tin
 paper muffin liners
 pastry brush or spoon

Directions

For the Cups:
1

Line 4 muffin cups with paper liners.

2

Melt 3 ½ oz of chocolate either on top of double boiler over simmering water or in microwave.

3

Add 1 Tablespoon of the melted chocolate to the lined muffin cup. With a small paintbrush or spoon, paint the chocolate up the sides of the cup. Repeat until all the cups are painted.

4

Place the muffin tin in the freezer until the chocolate firms, about 30 minutes.

5

Remove from the freezer and remove the paper liners from the cups. Place them on a baking sheet or platter.

For the Mousse:
6

Gently melt the remaining chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power. When melted add in the Cointreau.

7

Using a whisk, stir the egg yolks into the chocolate one at a time.

8

In the bowl of a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, beat the egg whites until they start to form peaks.

9

Slowly add the sugar to the egg whites.

10

Add the whites to the melted chocolate, stir until smooth.

11

Spoon the mousse into the chocolate cups and garnish with a candied orange slice.

12

Serve!

Chocolate Cups with Mousse

Leave a Reply

Pin It on Pinterest