Coffee Mousse in Chocolate Cups
Coffee Mousse in Chocolate Cups
Ingredients
- 1 medium apple
- 16 squares 6-inch (15-cm) aluminum foil
- 12 oz (360 g) dark chocolate chopped
- 4 teaspoons (20 ml) gelatin
- 2/3 cup (150 ml) espresso cooled
- 4 eggs, separated
- 1/3 cup (75 ml) sugar
- 1 cup (250 ml) 35% whipping cream
- 1/2 cup (125 ml) coffee liqueur (optional)
Instructions
- Cut the base of the fruit to sit well on a plate.
- Form molds for the chocolate cups with the foil squares; two squares per mold. To do this, stick two layers of paper around the fruit, giving the foil the shape of a small bowl. Carefully remove the fruit and repeat until 8 molds are formed. Set aside.
- In a double boiler, melt the chocolate. Pour about 20 ml (4 teaspoons) of chocolate in each foil cup. Spread the warm chocolate around the edge of the mold with a brush. Refrigerate for 30 minutes. Brush again with chocolate and refrigerate for 30 minutes (see note below).
- Once the chocolate has set up, carefully remove the paper. Do not worry if the top of the cups crackles: the dessert will look nicer if the edge of the cups is uneven. Keep in a cool place.
Coffee Mousse in Chocolate Cups