I have made Mousse Cups before and posted them last Christmas and at Mothers Day and for Thanksgiving I made adorable Pumpkin Pie Mousse Cups (those pictures were taken with another camera and have gone missing, Dan – do you have them?).
These are so easy and adorable, I figured “why not do them again”! I recently treated myself to a Wilton Silicone Tree Pan (in addition to my really cute Skull Ice Cube Tray and my Pumpkin Pan) I figure that now I just need a cute pan for every season to make these Chocolate Cups OR for Jello Jiggler Shots (or maybe even to bake in!?). I think you should do the same… so get yourself some cool silicone pans and whip up these treats to get that big ‘wow’ factor for just a little ‘effort’!
Chocolate Mousse Cups
- 1/2 of 1 bag of the chocolate melting chips (like found at A.C. Moore) will be more than enough chocolate for a dozen
- 1 T shortening
- 1 T cocoa powder
- 2 T hot water
- 3 oz. bittersweet chocolate, finely chopped
- 3/4 cups heavy cream
- 1 T granulated sugar
- Pinch of salt
Melt the chocolate & shortening in the microwave (in microwave safe bowl) in 30 second intervals with the microwave at 50% power (should take about 2 – 3 minute total, mixing every time). Put about 1 Tablespoon of melted chocolate in each mold and paint it evenly all around using a paint brush (thick enough so it won’t break but not too thick because you really want the mouse to be the star). Place the mold in the refrigerator to set.
Dissolve the Cocoa Powder in the hot water and set aside. Melt the bittersweet chocolate in the same manner as before in the microwave. Once smooth and melted, set aside to cool for about 5 – 10 minutes. Beat your heavy cream (and sugar/salt) into whipped cream (about 3 minutes on medium high/high in the electric mixer). Carefully mix the (now chilled) chocolate/water into the whipped cream. Put about 1/3 of the whipped cream into the melted chocolate and whisk to lighten the chocolate. Then add the rest of the whipped cream and carefully fold together until smooth. Place in the refrigerator until ready to fill the cups.
The chocolate cups should pop right out of the silicone – if you do this carefully they come right out! These can be made far in advance (filled or empty!). When you are ready to assemble, allow the mousse to sit out for about 15 minutes to soften slightly. Fill the cups carefully with the mousse. These I made a flat top , but you could mound it too (you loose some of the shape of your mold that way). You could also top these with more melted chocolate to make them a closed/filled chocolate if that is what you were after.
Happy Hanukkah & Merry Christmas…
And I leave you with this, Today’s Question of the Day… what is your favorite “easy” but “wow” treat!?