Three Shades of Chocolate Cups

Name: Three Shades of Chocolate Cups
Yield: 8 servings
Ingredients: 6 to 8 dark chocolate cups* (see Tip); Filling; 4 oz (125 g) milk chocolate chopped; 1 1/2 cups (375 mL) 35 % cream; 2 tsp (10 mL) vanilla extract; 3 oz (90 g) white chocolate chopped

A dramatic presentation of two flavours of chocolate mousse is easy to make ahead and is lovely on a buffet or as a finale to a sit-down meal.

Prep: 20 min
Cooking: 10 min
Refrigeration: 30 min

Yields 8 servings

Ingredients

6 to 8 dark chocolate cups* (see Tip)
Filling
4 oz (125 g) milk chocolate chopped
1 1/2 cups (375 mL) 35 % cream
2 tsp (10 mL) vanilla extract
3 oz (90 g) white chocolate chopped

READY FOR REWARDS?

Preparation

Place chocolate cups on rimmed tray; keep cool.

Filling:

In a heatproof bowl set over hot, not boiling water, melt milk chocolate with 1/4 cup (60 mL) of the cream; stir until smooth. Let cool to room temperature, but still soft. In a separate heatproof bowl, combine 2 tbsp (30 mL) of the cream and the white chocolate; set aside.

In a chilled bowl, whip remaining cream to stiff peaks. Beat in vanilla extract. Transfer about one-third into a separate bowl and refrigerate. Fold one-third of the remaining whipped cream into the melted milk chocolate until blended. Add back to cream in bowl; fold just until blended. Refrigerate for about 30 min or until firm. Spoon or pipe into chocolate cups leaving a hollow in the centre.

Meanwhile, heat white chocolate mixture over hot, not boiling water, until melted; stir until smooth. Let cool to room temperature, but still soft. Fold one-third of the reserved whipped cream into white chocolate mixture until blended. Add back to remaining whipped cream; fold just until blended. Refrigerate for about 30 min or until firm.

Spoon or pipe into the centre of milk chocolate mousse in cups. Serve immediately or cover and refrigerate for up to 1 day.

Tips

*Chocolate cups can be purchased at well-stocked grocery stores or specialty stores. To make chocolate cups, melt 6 oz (180 g) chopped bittersweet chocolate. Using a pastry brush, brush a thin layer of melted chocolate to coat the inside of 8 silicone or paper muffin liners. Place on a tray and refrigerate until firm. Rewarm chocolate over hot water. Brush on another thin layer of chocolate inside cups; refrigerate until firm. Gently peel off liners.