Anna Makes Fancy Chocolate Mousse Cups!
Chocolate Mousse Cups are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe (Makes 8 to 10 individual desserts_
Ingredients
White Chocolate Mousse (Makes about 3 cups)
8 oz (225 g) chopped white chocolate
2 Tbsp (30 g) unsalted butter
1 ¼ (310 ml) cups milk
3 large egg yolks
3 Tbsp (37 g) sugar
2 Tbsp (15 g) cornstarch
2 tsp (3 g) gelatin powder, softened in 3 Tbsp (45 ml) cold water
1 cup (250 ml) whipping cream
Chocolate Cups
8-10 mini balloons
4 oz (110 g) bittersweet chocolate, chopped
1 recipe white chocolate mousse, chilled
raspberries or chocolate shavings, for garnish
Directions
1. For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
2. Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
3. For the chocolate cups, inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
4. Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
5. Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
6. Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
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White Chocolate Spring Mousse Cups!
The prettiest striped chocolate cups filled with mousse and topped with sprinkles!
Chocolate dessert cups - no bake dessert. Easy and Yummy!
If you are looking for simple, beautiful dessert made with minimum efforts, look no further - everyone can make this easy and delicious chocolate dessert which is ready in no time and no baking required. Perfect last minute dessert idea for kids parties, dessert tables, birthdays, weddings dessert tables etc. You can never go wrong with chocolate dessert, everyone will love it!
Can be stored in the fridge for up to 3 days.
RECIPE: Makes 6 x 160ml / 6oz dessert cups
Cups from
200g store bought chocolate brownies or chocolate cake or muffins.
400ml (1 1/2 cup) whipping cream
1.5 tbsp (3 tsp) sugar
2 heaping tbsp unsweetened cocoa powder
For decoration: candied cherries, dark chocolate chips.
Enjoy! ????
Other easy and yummy dessert cups recipes:
Best Chocolate Mousse Recipe | Creamy And Rich!
Today, I’m sharing how to make this rich and creamy chocolate mousse! One of the secrets is pâte à bombe. You can make chocolate mousse just with chocolate and whipped cream basically but by adding pâte à bombe, the mousse gets extra rich, light, and creamy. I’m sharing how to make it step by step today; hope you’ll enjoy!
INGREDIENTS FOR THE CHOCOLATE MOUSSE
• Dark Chocolate: 180g (6.3oz)
• Egg yolks: 120g (4.2oz)
• Granulated sugar: 60g (2.1oz)
• Heavy cream for pate au bombe: 60g (2.1oz)
• Heavy cream for whipped cream: 450g (15.9oz)
*Makes about 12 cups (about 6 tea cups I used today)
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[CARAIBE 66% VALRHONA CHOCOLATE]
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WATCH OTHER TUTORIALS!:
[HOW TO MAKE CHOCOLATE FEATHERS & how to temper chocolate]
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[SOUFFLE CHEESECAKE TART | RECIPE]
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How to Make the Best Classic Chocolate Mousse - Chocolate Mousse Recipe
If you've made macarons or meringue, but you still have yolks left and don't know where to use them, here's a classic chocolate mousse recipe that's delicious, airy and coffee-flavored. ????
Ingredients: 4 servings (4oz)
6 oz (170 grams) dark or milk chocolate
6 Tbsp (86 grams) unsalted butter
1 tsp instant coffee or 2 tsp vanilla extract (optional)
3 large egg yolks
1/4 cup (45-50 grams) granulated sugar
1 cup (240 ml) heavy cream
Serving: With whipped cream, chocolate chips or berries.
#chocolatemousse #classicchocolatemousse #mousse #bestchocolatemousse
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Instructions:
1. In a small heatproof bowl, combine 6 ounces of dark or milk chocolate, 6 tablespoons of unsalted butter, and 1 teaspoon of instant coffee. Place the bowl in a saucepan of barely boiling water. Stir until the chocolate and butter are melted. Remove from heat, but leave the pot of boiling water on the burner.
2. In a medium heatproof bowl, whisk 3 egg yolks and 1/4 cup granulated sugar until smooth. Place the bowl in a saucepan of barely boiling water and whisk for about 5 minutes, or until the mixture is pale and slightly stiff. Remove from heat.
3. Add the chocolate mixture to the egg yolk mixture, stir until combined. (The mixture with thicken.) Set aside until it cools down to room temperature.
4. Pour 1 cup cold heavy cream into a large chilled mixing bowl and beat on high speed for 1.5-2 minutes or until medium peaks.
5. Stir the whipped cream into the cooled chocolate mixture. Using a silicone spatula, carefully add the remaining whipped cream until smooth.
6. Divide mousse between 4 (6oz) ramekins, cover and refrigerate until set, about 1 hour.
7. Garnish with whipped cream, chocolate chips or berries, if desired. Enjoy! ????
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►Raspberry Macaron Recipe - French Macarons -
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Chocolate Mousse Cake Shots In 5 Mins | Easy New Year Special | चॉकलेट मूज केक सॉट्स बनाए 5 मिनट में
Chocolate Mousse Cake Shots In 5 Mins | Easy New Year Special | चॉकलेट मूज केक सॉट्स बनाए 5 मिनट में
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