Best Chocolate Cups With Decadent Chocolate Mousse Recipes

DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM

Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream image

Make your dessert first for this menu to allow these chocolate cups to set and chill. This recipe is a no-bake pot de creme, no kidding.

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings in demitasse cups

Number Of Ingredients 9

Ingredients

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
Mint sprigs, for garnish, optional

Steps:

Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

CHOCOLATE CUPS WITH DECADENT CHOCOLATE MOUSSE

Chocolate Cups With Decadent Chocolate Mousse image

Contains NO: wheat, dairy, peanuts, tree nuts, egg, fish or shellfish. Note: this recipe contains soy.

Provided by Enjoy Life Foods

Categories Dessert

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) bag enjoy life chocolate chips
2 teaspoons spectrum shortening (do NOT substitute with butter, oil or margarine)
1 (12 ounce) package silken soft tofu (brought to room temperature)
1 (10 ounce) bag enjoy life chocolate chips
3 tablespoons brown rice syrup
1 teaspoon vanilla extract
8 -10 balloons (water balloon size)

Steps:

1. Blow up 8-10 balloons.
2. Line a baking sheet with parchment paper. Set aside.
3. Microwave chocolate chips with shortening for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip off. Repeat step one additional time.
5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.
6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes).
7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release the air too quickly or the bowls may break. Carefully peel the deflated balloons from the chocolate bowls. Patch any holes with the remaining chocolate if needed.
8. Return the bowls to the refrigerator.
9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until smooth.Set aside.
10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.
13. Chill until set (at least 2 hours).
14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit if desired. Enjoy!