Frangelico White Chocolate Mousse In Chocolate Tulip Cups
 
Description:

 


 

INGREDIENTS

4 Ounce - White chocolate, broken into pieces
0.25 Cup - Unsalted butter
2 - Eggs, at room temperature, separated
0.5 Cup - icing sugar, sifted
2 Tablespoon - frangelico hazelnut liqueur or amaretto
1 - pinch cream of tartar
0.5 Cup - Whipping cream, cold
1 - White chocolate curls, for garnish
1 - Fresh raspberries, for garnish
1 - Chocolate tulip cups (make ahead, ingredients below,recipe follows)
4 Ounce - white chocolate, broken into pieces
2 Ounce - Dark chocolate, broken into pieces
1 - Package small party balloons


DIRECTIONS

1. Combine white chocolate and butter in a double boiler. Stir over simmering hot water until chocolate is melted and mixture is blended. Transfer to a bowl and set aside.

2. Clean top saucepan of double boiler. Set aside.

3. Combine egg yolks, sugar and liqueur in a bowl and beat with electric mixer until ribbons form when beaters are lifted. Pour mixture into top saucepan of double boiler and whisk over simmering water until very thick, about 3 minutes.

4. Transfer to a large bowl. Add melted chocolate and whisk together until smooth.

5. Beat egg whites with cream of tartar in a bowl until stiff but not dry.

6. Whip cream in separate bowl until stiff.

7. Gently fold egg whites into chocolate mixture, then fold in whipping cream. Refrigerate for 1 hour until chilled but not firm.

8. Pipe into prepared Chocolate Tulip Cups and refrigerate until set, about 2 to 3 hours. Garnish with raspberries and white chocolate curls and serve.

9. CHOCOLATE TULIP CUPS: Place white chocolate in a double boiler over simmering hot water, making sure water does not touch bottom of pan containing chocolate. Stir until chocolate is almost melted but a few lumps remain.

10. Remove from heat and continue to stir chocolate off of heat until smooth. Set aside. Repeat process with dark chocolate.

11. Drop spoons of dark chocolate into white chocolate and swirl with a wooden skewer a couple of turns.

12. Line a baking sheet with parchment paper.

13. Blow up 6 balloons that would equal 4 oz (125 g) sized dessert cups. Blow up 6 more balloons that would equal 2 oz (60 g) sized cups.

14. Taking the larger balloons, dip each one into melted chocolate and swirl around to coat half the bottom of each balloon. Place balloon, knotted side up, on parchment. Hold for a second so it will stay upright.

15. Refrigerate for 1 hour or until chocolate hardens. Repeat steps with smaller balloons.

16. Gently pop each balloon and peel out of chocolate cups. Place smaller cups inside larger cups. Return to refrigerator to keep cold.

17. Fill each with chilled piped mousse and refrigerate until ready to serve. Garnish with shaved chocolate and raspberries.

No of servings: Serves 6




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