Tulip Cookie Cups With Easy Cocolate Mousse Recipes

EASY CHOCOLATE MOUSSE

Steps:

• Beat eggs and granulated sugar with your mixer for about 3 minutes.
• Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.
• Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
• Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.
• When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. I found using the paddle attachment on low speed worked best.
• Serve immediately as-is, or refrigerate until ready to use.

EASY MOUSSE WITH CHOCOLATE CUPS

Steps:

• CHOCOLATE CUPS:
• Chocolate dessert cups look like they are hard but these are super simple! Simply melt baking chocolate or chocolate chips in a small bowl in the microwave, heating in intervals of 30 seconds.
• Once fully melted use a pastry brush and paint the insides of a silicone baking mold. Place in the refrigerator and allow to harden for about 10 mins. Pull out and paint the cups again. When done place in the freezer for at least an hour to allow for a solid sturdy bowl. I used these silicone-baking molds.

TULIP COOKIE CUPS WITH EASY COCOLATE MOUSSE

Steps:

• For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
• Bake for 15-20@ 300 degrees till crisp and golden brown.
• For Mousse: Beat together in medium size bowl till stiff.
• Immediately spoon into tulip cups.

CHOCOLATE CUPS WITH CHOCOLATE MOUSSE

Steps:

• For cups:
• Line 10 muffin cups with paper liners. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes
• Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
• For mousse:
• Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.
• Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
• Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups, dividing equally. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.