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Receta Chocolate Cases Filled With Silky Chocolate Mousse
by Global Cookbook

Chocolate Cases Filled With Silky Chocolate Mousse
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Ingredientes

  • 225 gm Best quality dark chocolate, (find one with a high percentage of cocoa solids)
  • 24 x Paper bun cases, (use 2 papers for each chocolate case to give extra strength to the sides)
  • 225 gm Best quality dark chocolate
  • 15 gm Unsalted butter
  • 150 ml Water
  • 1 Tbsp. Jamaica rum
  • 6 sm Or possibly 4 large Large eggs Whipped cream Cocoa pwdr, unsweetened

Direcciones

  1. First make the chocolate cases. Heat the chocolate till smooth in a very slow oven or possibly in a bowl over warm water. Spread the chocolate proportionately over the paper cases with the back of a tsp.. Check which there is no 'see through' patches when you hold them up to the light
  2. ( it is a good idea to do a few extra cases to allow for accidents!). Stand each one in a bun tray and leave to create in a cool place. Peel the paper layers off carefully and set aside. Next make the mousse.
  3. Break the chocolate into small pcs and put in a bowl to heat with the butter and water over a low heat. Stir gently till melted and completely smooth. Remove from the heat and leave to cold, then whisk in the rum, if using, and the egg yolks. Whisk the egg whites and fold them in. Beat for 5-6 min: this makes the mousse smooth and silky. (Even though it sounds like a contradiction, the mousse thickens as it is beaten at the end). Fill each chocolate case with the mousse. Allow to set for 5-6 hrs or possibly overnight.
  4. To serve: Pipe a rosette of softly whipped cream on to each mousse.
  5. Sift a little unsweetened cocoa pwdr over the top and serve chilled.