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White Chocolate Mousse/Chocolate Cups

White Chocolate Mousse/Chocolate Cups recipe image
This International dessert features Belgian or Swiss, Cupcake liners, White chocolate, Light cream; warmed, Whites; room temperature. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 2881.5
Dietary: Gluten-free, Vegetarian
Description
This International dessert features Belgian or Swiss, Cupcake liners, White chocolate, Light cream; warmed, Whites; room temperature. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 ounce Belgian or Swiss
  • 6 Foil Cupcake liners
  • 6 ounce White chocolate
  • 4 ounce Light cream; warmed
  • 2 Egg Whites; room temperature
  • 1 cup Heavy cream; whipped stiff
Directions
  1. 1
    ~CHOCOLATE CUPS:~MOUSSE: Melt chocolate in the microwave until melted.
  2. 2
    Stir---> until smooth.
  3. 3
    Using a small pastry
  4. 4
    brush ;
  5. 5
    brush chocolate on the entire inside surface of the fluted cup; being certain to get into each pleat.
  6. 6
    Opt for a second or third coat of chocolate if you aren't sure you got all places covered.
  7. 7
    Put in the freezer to harden.
  8. 8
    Remove the cups, 1 at a time and very carefully
  9. 9
    peel off the foil, trying to handle as gently as possible.
  10. 10
    If the chocolate breaks and the foil is still intact, just
  11. 11
    brush some more chocolate over the break and return to the freezer to harden.
  12. 12
    This sounds a lot more difficult than it actually is.
  13. 13
    Keep cups in the freezer until you fill them with the---> mousse.
  14. 14
    WHITE CHOCOLATE MOUSSE Again use Tobler Narcisse, Droste White or any other fine brand of imported white chocolate.
  15. 15
    Melt chocolate in top of double boiler.
  16. 16
    When melted, add warmed cream and stir until mix is smooth.
  17. 17
    Remove from heat and cool to room temperature.
  18. 18
    Beat egg whites until ~--> stiff peaks form.
  19. 19
    Mix 1/3 of the whites into the cooled chocolate to lighten and then fold in the remaining whites.
  20. 20
    Fold the whipped cream into the egg white mixture and chill in the refrigerator until set.
  21. 21
    Gently spoon the mousse into the chocolate cups,
  22. 22
    garnish with chocolate curls or grated dark chocolate

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2881.5kcal
% Daily Value *
Total Fat 263.1g405%
Saturated Fat 92.7g464%
Cholesterol 214.5mg72%
Sodium 135.9mg6%
Total Carbohydrate 92.4g31%
Dietary Fiber 1.0g4%
Sugars 88.7g
Protein 48.8g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: belgian, boiling, chocolate, cream, cupcake, cups, dessert, heavy, international, light, liners, microwave, moussechocolate, room, stiff, swiss, temperature, title, vegetarian, warmed
Read it online: https://www.chefs-mate.com/recipe/white-chocolate-mousse-chocolate-cups/