* Exported from MasterCook *
CHOCOLATE CUPS WITH CHOCOLATE MOUSSE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Bittersweet or semisweet -
Chocolate -- chopped
===Mousse===
8 oz Bittersweet or semisweet -
Chocolate -- chopped
3 tb Water
3 lg Egg yolks
1/4 c Powdered sugar
1/2 c Hazelnuts -- ground; toasted
2 tb Frangelico
1 1/2 c Whipping cream -- chilled
1/2 c Hazelnuts -- toasted/chopped
For Cups: Line 10 muffin cups with paper liners.
Melt chocolate in top of double boiler over simmering water, stirring
until smooth. Spoon 1 tablespoon melted chocolate into each paper liner.
Using pastry brush, brush chocolate over bottom and up sides, forming
second coat. Freeze until completely
For Mousse: Melt chocolate in top of double boiler over simmering water,
stirring until melted. Cool briefly.
Meanwhile, combine water, yolks and powdered sugar in large metal bowl.
Set bowl over simmering water in base of double boiler and whisk until
mixture is frothy and candy thermometer registers 160 degrees, about 6
minutes. Remove from over water.
Using electric mixer, beat until thick and cool, about 3 minutes. Fold
cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture.
Beat cream in medium bowl until stiff peaks form. Fold into chocolate
mixture in 3 additions.
Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe
mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve
immediately or chill up to 1 day.
Source: Bon Appetit.
Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.
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