White Chocolate Mousse Cups
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
4
- For the chocolate cups
- 7 ozs Dark chocolate (65 % cocoa)
- For the filling
- 1 ⅔ cups white Chocolate couverture
- 3 sheets white gelatin
- 2 Tbsps white Rum
- 1.333 cups whipping cream (30 % fat)
- Garnish
- 1 oz Dark chocolate (50 % cocoa)
- ⅔ cup fresh Raspberries
- cocoa powder
How healthy are the main ingredients?
RaspberryPreparation steps
1.
For the chocolate cups, stick clingfilm around the outsides of four round moulds. Melt the chocolate in a bain-marie and coat the clingfilm with chocolate using a brush. Place the moulds upside down in the refrigerator and apply two more coats of chocolate, to produce a thick layer.
2.
For the filling break up the couverture chocolate and melt slowly over a bain-marie. Soak the gelatine in cold water, then squeeze out, add to the chocolate and allow to dissolve. Add the rum and put into the refrigerator until it begins to set. Whip the cream until stiff and fold into the chocolate cream.
3.
Carefully remove the moulds from inside the chocolate cups and pull off the clingfilm. Place the chocolate cups on plates, fill with chocolate mousse and chill. Warm the rest of the chocolate, put into a small cone of parchment paper, cut off a corner and pipe a spiral on top of each chocolate mousse. Decorate with raspberries and dust with cocoa powder.
