Double Chocolate Mousse
4 ½ oz. High-grade semisweet chocolate (chopped in pieces)
4 ½ oz. High-grade bittersweet chocolate (chopped in pieces)
¼ cup warm water
3 egg yolks
1 tbsp. Kahlua
3 tbsp. powdered or confectioner’s sugar
1 ½ cup whipping cream
Place a large pot of water on high heat. When the water begins to boil, place a pyrex glass bowl on top of the pot to make a double boiler. (You can also use a double boiler.) Place the chopped chocolate in the bowl and melt the chocolate. While the chocolate is melting, whisk the egg yolks in warm water. After the chocolate is melted, slowly stir in the egg yolk and water mixture into the chocolate with the heat turned down to medium. Add in the Kahlua Mix with a whisk until the mixture is combined. Take the chocolate off the pot and allow it to cool while doing the next step.
In a separate bowl, whip the cream and powdered sugar together until soft peaks form. Slowly fold in the chocolate into the whipped cream. Pour into wine glasses or chocolate cups. Refrigerate for 3-4 hours. Top with whipping cream.
Serves 5-6 people.
Elegant Chocolate Cups
1 Bag of Ghiradelli chocolate chips
1 pyrex bowl over pot
6-7 12” balloons
2 sheets wax paper
2 cookie sheets
1 cooking spray
Wash balloons and dry with a paper towel. Blow them up only half way so that they will not pop with heat of the chocolate. Melt half of the chocolate chips over a boiling pot of water with a glass bowl. Turn off heat and stir in the rest of the chips.
Take the chocolate off of the water bath.
Take washed balloons and spray on some cooking spray and rub around the blown up balloon. Transfer the warm chocolate into a small bowl so that the chocolate temperature goes down. This is how we can temper the chocolate to 88 degrees.
Dip the balloons into the chocolate until the chocolate coats the bottom of the balloons. Lift out of the chocolate and dip again for a thicker coat. Place on cookie sheets that are covered with wax paper. Cool in refrigerator for at least 15-20 minutes. When ready to use, pop the balloons and remove the balloons.
Fill chocolate cups with chocolate mousse or any other dessert.
Caution:
Make sure your guests are not allergic to latex.
Do not blow up the balloons all the way ONLY half way.
Do not keep in the chocolate too long or they will pop.
Have extra balloons on hand in case it pops.
Be careful of little children with the hot chocolate.
Erica's Kitchen All rights reserved©2012
4 ½ oz. High-grade bittersweet chocolate (chopped in pieces)
¼ cup warm water
3 egg yolks
1 tbsp. Kahlua
3 tbsp. powdered or confectioner’s sugar
1 ½ cup whipping cream
Place a large pot of water on high heat. When the water begins to boil, place a pyrex glass bowl on top of the pot to make a double boiler. (You can also use a double boiler.) Place the chopped chocolate in the bowl and melt the chocolate. While the chocolate is melting, whisk the egg yolks in warm water. After the chocolate is melted, slowly stir in the egg yolk and water mixture into the chocolate with the heat turned down to medium. Add in the Kahlua Mix with a whisk until the mixture is combined. Take the chocolate off the pot and allow it to cool while doing the next step.
In a separate bowl, whip the cream and powdered sugar together until soft peaks form. Slowly fold in the chocolate into the whipped cream. Pour into wine glasses or chocolate cups. Refrigerate for 3-4 hours. Top with whipping cream.
Serves 5-6 people.
Elegant Chocolate Cups
1 Bag of Ghiradelli chocolate chips
1 pyrex bowl over pot
6-7 12” balloons
2 sheets wax paper
2 cookie sheets
1 cooking spray
Wash balloons and dry with a paper towel. Blow them up only half way so that they will not pop with heat of the chocolate. Melt half of the chocolate chips over a boiling pot of water with a glass bowl. Turn off heat and stir in the rest of the chips.
Take the chocolate off of the water bath.
Take washed balloons and spray on some cooking spray and rub around the blown up balloon. Transfer the warm chocolate into a small bowl so that the chocolate temperature goes down. This is how we can temper the chocolate to 88 degrees.
Dip the balloons into the chocolate until the chocolate coats the bottom of the balloons. Lift out of the chocolate and dip again for a thicker coat. Place on cookie sheets that are covered with wax paper. Cool in refrigerator for at least 15-20 minutes. When ready to use, pop the balloons and remove the balloons.
Fill chocolate cups with chocolate mousse or any other dessert.
Caution:
Make sure your guests are not allergic to latex.
Do not blow up the balloons all the way ONLY half way.
Do not keep in the chocolate too long or they will pop.
Have extra balloons on hand in case it pops.
Be careful of little children with the hot chocolate.
Erica's Kitchen All rights reserved©2012