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CHOCOLATE MOUSSE IN WHITE CHOCOLATE CUPS

CHOCOLATE MOUSSE IN WHITE CHOCOLATE CUPS

Recipe for CHOCOLATE MOUSSE IN WHITE CHOCOLATE CUPS

Chocolate Mousse in White Chocolate Cups is a very rich delightful dessert. White chocolate cups are very easy to make and look spectacular. We suggest using Lindt white chocolate because it has delicious bits of almonds in it but if unavailable, use another brand of Swiss white chocolate. These can be made ahead and frozen (defrost in refrigerator).

  • 4 bars (3 – ½ oz/ 100 g) white chocolate 4

Ingredients for MOUSSE:

  • 4 oz bittersweet chocolate 125 g
  • ¼ cup unsalted butter 50 mL
  • 3 egg yolks 3
  • 3 tablespoon Amaretto or other liqueur of your choice 50 mL
  • 1 cup whipping cream 250 mL

Ingredients for GARNISH:

  • ¼ cup toasted sliced almonds 50 mL
  • Or shaved white chocolate curls

METHOD for CHOCOLATE MOUSSE IN WHITE CHOCOLATE CUPS:

Place white chocolate in top of double boiler and melt carefully over barely simmering water. To make each cup, spoon about 2 tablespoon (25mL) chocolate into foil fluted muffin cup and coat inside of cup completely. Place cups in muffin pan for support and freeze for a few hours. This recipe should make 12 to 16 cups so there will be enough for seconds if people want them. (Although you can use paper muffin cups, foil ones are easier to handle.) When cups are frozen, gently peel off foil and replace in muffin pan for support. Keep refrigerated or frozen.

MOUSSE: Melt bittersweet chocolate over barely simmering water as above and beat in butter. Add yolks, one at a time, and mix well. Remove from heat and let cool. Stir in liqueur. Whip cream until stiff and fold into chocolate base. Place mixture in piping tube and pipe into white chocolate cups. Sprinkle with toasted almonds. Refrigerate until ready to serve, and then remove from refrigerator for 5 before serving so chocolate cups are easier to cut into with fork. These are quite rich, so serve 1 per person and have the extras for seconds. Makes 8 to 10 servings.

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