I’ve been preparing food for a baby shower I’m sort of catering, and we had decided to do chocolate mousse in mini-chocolate cups. I was outraged that the tiny little cups I found would end up costing $1 each, so I decided to make my own.
If you’re a regular cranky reader you know that I spend much of my time distracted and overtired. I offer this up as one explanation why I might have decided that the monkeyboys’ plastic eggs were a good first thing to use to make my very own little chococups.
I don’t know how I thought I was going to get them off, but I sort of pictured it being plausible once the chocolate had cooled in the refrigerator.
It didn’t work. So for 3 days I’ve been moving this plate of chocolate-covered plastic around my kitchen, unwilling to admit that I had wasted all of this chocolate and time. Then yesterday, my older tyke caught sight of them. I heard a surprised gasp, “Mommy! You’re a genius!” I said, “Well thanks honey, but it really didn’t work the way I thought it would.” He gave me a look that made it clear that he would not tolerate the suggestion that there could be anything wrong with chocolate enrobed Easter crap, and I can only imagine what he’s planning to do with them. I suspect I should have the video camera ready.
Chocolate Mousse in Chocolate Cups
about 36 cups
Melt 2 cups of semi-sweet chocolate chips in the top of a double-boiler, or a pan set in a larger pan with an inch of water in it over medium-low heat. Stir occasionally until melted and smooth.
Lightly oil the insides of silicone mini-muffin pans. (You definitely want something flexible like silicone. I’ve also seen recipes where people blow up small balloons, paint a bit of one end with chocolate to make a sort of bowl, and then pop and remove the balloon once it’s set, which I’m sure is fun if you have balloon-aged children.) Using a pastry brush, glop a bit around the rim of each cup, swirling to get a thick layer. Give each part of the cup a couple of passes with the chocolate to get maybe 1/8″ thick. Once the entire pan is completed, place in fridge for an hour to set. When you want to unmold them, let sit at room temperature for 5 minutes, then press on the bottom of each cup, gently and firmly, to pop them out. (Some will crack and break.)
Or for heaven’s sake you could just buy the chocolate cups.
Oh, how I looked for a trustworthy recipe for mousse with cooked or pasteurized eggs that would be safe for the mom-to-be. Finding none, I improvised, and was helped along with the discovery of Nasoya’s new chocolate silken tofu.
If you just want a chocolate pudding dessert, the tofu by itself would be fine. But if you want a rich mousse type experience, you want the intensity of the melted chocolate, the creaminess of the whipped cream, and the lightness that tofu (or, normally, eggs) would give you.
- 2 cups of semi-sweet chocolate chips, melted as above
- 1 package (1 lb.) chocolate silken tofu
- 1 cup whipping cream, whipped until firm peaks form.
- 1 t. vanilla
- 1 T. rum, amaretto, coffee, or orange liqueur
Let chocolate cool to just warm, then place in large bowl with tofu. Use handmixer to thoroughly blend, then add whipped cream in 3 parts, along with the vanilla and rum or liqueur, and blend very well. Fill cups or place in bowls, then let set in the refrigerator for at least an hour before serving.