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Chocolate Cups with Rich Chocolate Mousse

Source of Recipe


Elaine Gonzalez






List of Ingredients



• -- Chocolate Bowls & Filigree Scrolls --
  
• 20 ounces semisweet chocolate squares, divided
  
• *
  
• -- Strawberry Sauce --
  
• 1 (10-oz.) pkg. frozen strawberries in light syrup, thawed
  
• 2 Tbsp raspberry-flavored liqueur
  
• *
  
• -- Chocolate Mousse --
  
• 9 ounces semisweet chocolate squares, coarsely chopped
  
• 1/3 cup lukewarm water
  
• 3 cups heavy or whipping cream
  
• 1 Tbsp vanilla extract
  
• *
  
• -- You Will Also Need --
  
• 8 (talc-free) balloons
  
• Waxed paper
  
• Pastry bag with 1/16-inch round tip and 3/4-inch star tip
  






Instructions



1. Make chocolate bowls: Line 2 cookie sheets with waxed paper; secure with tape. Inflate 8 5-inch round talc-free balloons to measure 3-3/4 inches in diameter; twist and knot. Wipe balloons with damp paper towels and let dry.
   
   
2. To temper chocolate, coarsely chop 16 ounces of the chocolate. Transfer to a small, microwave-proof bowl. Microwave chocolate on MEDIUM for 2 minutes. Stir and microwave 1 minute, stirring every 10 seconds, until two-thirds of the chocolate is melted. Stir until smooth and chocolate registers less than 90 degrees (F) on an instant-read thermometer. If chocolate registers 90 degrees (F) or more, chop remaining chocolate into large chunks; stir into the melted chocolate until the proper temperature is reached. Remove and reserve any extra chunks of chocolate.
   
   
3. Gently plunge each balloon 1-1/2 inches into tempered chocolate. Jiggle over bowl to drain excess chocolate. Arrange, dipped side down, on prepared cookie sheet. Repeat, arranging balloons 2 inches apart. Chill until chocolate is firm. Reserve the remaining tempered chocolate.
   
   
4. Make filigree scrolls: Draw a filigree scroll pattern, or use your imagination for a desired line drawing (i.e., butterfly, tulip, heart). To make piping the shapes easier, sketch drawing onto paper. Line 1 large cookie sheet with waxed paper.
   
   
5. Microwave the reserved tempered chocolate on MEDIUM 30 seconds. If temperature registers 90 degrees (F) or more, stir in reserved chocolate chunks until proper temperature is reached. Spoon into pastry bag fitted with 1/16-inch round tip. Place the paper pattern under the sheet of waxed paper on cookie sheet. Pipe 8 scrolls or desired designs. Chill until firm. Carefully slide a thin metal spatula under chilled scrolls to loosen. Turn scrolls over. Pipe chocolate along the back. Chill until firm.
   
   
6. Pop each balloon. Gently pull popped balloons from chocolate cups. Chill until firm. (Can be made ahead. Loosely cover chocolate cups and scrolls, and refrigerate overnight.)
   
   
7. Make strawberry sauce: Puree strawberries and liqueur in a blender or food processor. Strain through a sieve into a bowl. Set aside.
   
   
8. Make chocolate mousse: Microwave chocolate in a microwave-proof small bowl on MEDIUM 3 minutes; stir until smooth. Add water all at once, whisking until smooth. Cool 10 minutes, whisking occasionally.
   
   
9. Beat cream and vanilla at low speed, until cream starts to thicken. At medium-high speed, beat 30 seconds until mixture is the consistency of thick cake batter. Add chocolate all at once. Beat until mousse is thick enough to hold its shape. Spoon into large pastry bag fitted with a 3/4-inch star tip.
   
   
10. Decoratively pipe mousse into the chocolate cups. Add chocolate filigree scrolls. (Can be made ahead. Chill up to 3 hours.)
    
    Serve with strawberry sauce.
    
    Makes 8 servings.