White and Dark Chocolate Mini Mousse Cups
 
 
These perfectly portioned white and dark chocolate mousse cups are perfect for any dessert buffet! I just so happened to use them for a bridal shower, and they were a hit!
Katie:
Serves: about 50 mini cups
Ingredients
  • White Chocolate Mousse:
  • 175 g eggs (5-6 eggs)
  • 500 g white chocolate, melted
  • 7.5 g gelatin
  • 40 g cold water
  • 750 ml cream
  • Dark Chocolate Mousse:
  • 55 g egg yolks (about 2 yolks)
  • 100 g whole eggs (about 2 eggs)
  • 45 g sugar
  • 270 g dark chocolate, melted
  • 45 g butter, melted in the chocolate
  • 30 g creme de cacao
  • 6 g gelatin
  • 40 g cold water
  • 750 g cream
Instructions
  1. White Chocolate Mousse: Start by whipping the cream. Set aside.
  2. Bloom the gelatin in the cold water. Set aside.
  3. Place the egg in a metal or glass bowl. Over a water bath on the stove, begin beating the egg with a handheld mixer. Beat over the water bath until warm to the touch. Remove from heat and continue to beat until light and fluffy (at this time you can beat the eggs in the mix machine to free up your hands!).
  4. Melt the gelatin either in the microwave or over a water bath. Be care not to over heat the gelatin; it should just be warm to the touch! Add a spoonful of the whipped cream and stir.
  5. Turn the mixer on low and add the melted chocolate. Mix 1 minute on low.
  6. Add the gelatin. Mix just until combined.
  7. Turn off the mixer and fold in the whipped cream. Continue folding until combined.
  8. Transfer the mousse into a piping bag and fill the forms just under half full.
  9. Place in the refrigerator to set.
  10. Dark Chocolate Mousse: Start by whipping the cream. Set aside.
  11. Bloom the gelatin in the cold water. Set aside.
  12. Place the egg and sugar in a metal or glass bowl. Over a water bath on the stove, begin beating the egg with a handheld mixture. Beat over the water bath until warm to the touch. Remove from heat and continue to beat until light and fluffy (at this time you can beat the eggs in the mix machine to free up your hands!).
  13. Melt the gelatin either in the microwave or over a water bath. Be care not to over heat the gelatin; it should just be warm to the touch! Add a spoonful of the whipped cream and the creme de cacao, stir.
  14. Turn the mixture on low and add the melted chocolate and butter. Mix 1 minute on low.
  15. Add the gelatin. Mix just until combined.
  16. Turn off the mixer and fold in the whipped cream. Continue folding until combined.
  17. Transfer the mousse into a piping bag and fill the forms just under the rim.
  18. Place either in the refrigerator to set or, if not serving for a few days, in the freezer for a few hours until completely frozen.
  19. To thaw simply place in the refrigerator for a few hours.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/07/bridal-shower-dessert-spread/