Chocolate Mousse in a Chocolate Cup

Today is the last working day before the Bank Holiday. That’s why we decided this is the perfect occasion to treat ourselves with a nice, little dessert. I had an idea circling in my head for quite a long time so it was time to test it, and the result was amazing. This Chocolate Mousse in a Chocolate Cup is scrumptious and the recipe is super easy. I have always liked the combination between rich chocolate and fresh fruit, but the raspberries give it a slightly sour taste, that stands out in the sea of chocolate without imposing itself. The only thing you need is silicone cupcake cases and a good mood! 

Ingredients for 6 Chocolate Mousse Cups:

• 250 g single cream
• 200 g dark chocolate
• 125 g fresh raspberries
• 40 ml milk
• 1 gelatine leaf
• Pinch of salt
• 6 silicone cupcake cases

Preparation:

1. Melt 100 g chocolate in a water bath. Pour 1-2 tablespoons of the chocolate into one of the silicone moulds. Spread it over the bottom and the walls, and pour the excessive chocolate back into the bowl. Repeat the procedure with the rest of the cupcake cases and put them in the fridge for at least an hour.                               
2. Soak the gelatine leaf into cold water.
3. To make the chocolate mousse, beat the cream and salt together.
4. Melt the rest of the chocolate in a water bath. Add it to the cream mixture and stir well.                                   
5. Warm up the milk. Squeeze the gelatine out of the water and put it in the warm milk. Stir until it has dissolved. Add it to the cream and stir until incorporated.
6. Place the chocolate mousse in the fridge for 1-2 hours to stiffen a little. Pour it into a piping bag with a big nozzle attached.
7. Carefully take the chocolate cups out of the silicone moulds. Slowly pull the edges of the cupcake cases. After the “walls” have come off, start bending the moulds outwards until the bottom pops up and you can take out the chocolate cup.
8. Pipe the mousse equally into the cups and put in the fridge. Before serving, decorate with fresh raspberries and sprinkle with powdered sugar.

Bon appetit!