6 oz Belgian choclate; or Swiss
6 Foil cupcake liners
6 oz White chocolate
4 oz Light cream; warmed
2 Egg whites; room temperature
1 c Heavy cream; whipped stiff
MOUSSE: Melt chocolate in the microwave until melted. Stir---> until
smooth. Using a small pastry brush; brush chocolate on the entire inside
surface of the fluted cup; being certain to get into each pleat. Opt for a
second or third coat of chocolate if you aren't sure you got all places
covered. Put in the freezer to harden. Remove the cups, 1 at a time and
very carefully peel off the foil, trying to handle as gently as possible.
If the chocolate breaks and the foil is still intact, just brush some more
chocolate over the break and return to the freezer to harden.
This sounds a lot more difficult than it actually is. Keep cups in the
freezer until you fill them with the mousse.
WHITE CHOCOLATE MOUSSE Again use Tobler Narcisse, Droste White or any other
fine brand of imported white chocolate. Melt chocolate in top of double
boiler. When melted, add warmed cream and stir until mix is smooth. Remove
from heat and cool to room temperature. Beat egg whites until ---> stiff
peaks form. Mix 1/3 of the whites into the cooled chocolate to lighten and
then fold in the remaining whites. Fold the whipped cream into the egg
white mixture and chill in the refrigerator until set. Gently spoon the
mousse into the chocolate cups, garnish with chocolate curls or grated dark
chocolate. I hope this is the ending of a perfect dinner!
