Chocolate cup with raspberry mousse

And we came to the last range of our menu that would not be such if it did not end with a good dessert. A little ‘ imagination, a minimum of dexterity and here are the original chocolate cups to be filled with delicate mousse. At the cost of looking monotonous, I keep apologizing for the quality and quantity of photos present for the description of the recipe but I hope that the description is still sufficient. Let’s have fun making these cups with the ingredients shown below.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

4 Balloons Water bombs
300 grams of dark chocolate
400 grams of fresh raspberries
300 ml of cream
110 grams of sugar
3 eggs
8 fresh mint leaves

____ _____… ___ _____… __ _____…… _ _____…
To prepare the chocolate cups with raspberry mousse, we must, first of all, inflate the balloons that must have, roughly, the size of a fist then, since they will go directly in contact with a food, Laviamoli and Asciughiamoli then Let’s put them aside. Melt in a bain-marie 3/4 of the chocolate remembering that the container should not touch the water directly. As soon as the chocolate has melted completely, togliamolo from the heat and add, little at a time, the remaining chocolate in pieces so as to lower the temperature of the same and temper it so that it is crispy.
We cover a baking sheet with parchment paper and, with the help of a teaspoon, we make four small chocolate circles, distant from each other, which will serve as the base for our cups.
With the help of a kitchen thermometer, we wait for the chocolate to reach the 30 ° (fundamental passage this, to avoid that the balloons, full of chocolate, explode combining a disaster in the kitchen…) Then we dip the balloons up to the height and Appoggiamoli on the disc done previously by pressing lightly. If we want a thicker waffle, let’s dip the balloon in the chocolate a second time.
Put in the fridge and let it cool down.
Let’s prepare the mousse now. In a mixer, mix the raspberries and sugar, taking care to leave 4 aside for the final decoration. Obtained the raspberry puree let’s put it aside. We mount the egg whites with the addition of a pinch of salt. Gently incorporate the purée by stirring from the bottom to the top. Obtained a homogeneous compound, let’s keep it aside. Whip the cream and incorporate also this to the egg whites and puree. Mix gently, always from the bottom to the top, so as not to dismantle the mixture and incorporate still air that will make the mousse even lighter.
After this operation, we cover the mousse and let it rest in the fridge at least 2h.
After the rest time, we remove the balloons covered with chocolate from the fridge and, with the help of a scissors or something sharp, let them burst. It will remain integrated with the Chocolate Cup and the balloon will simply have to be removed.
All ready to compose the dish.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

In the center of the dish, we put 1/2 teaspoon of mousse and let’s go over the Chocolate cup so that it stays firm. Riempiamone the inside with the mousse helping with a sac a few so, next to the cup, we make a curl of mousse, lay two leaves of mint and above let’s get a raspberry. We complete the cup with something crunchy to dust on the filling of the cup (corn flackes, crumbled biscuits combined with chopped nuts, in short, what you prefer).

Enjoy your meal!!!!!





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