Sinful Choco Indulgence

Name: Sinful Choco Indulgence
Total time: 600 s
Yield: 6 cups
Cuisine: Indian
Ingredients: 200 gm heavy cream for whipping; 1 tbsp Icing sugar; 1/2 tsp Vanilla essence; 100 gm Dark chocolate (for cups); 8-9 small sized balloons (extra in case some burst); 100 gms white chocolate(for mousse)

Naheed @cook_12711553

Delhi

#chocolate
White chocolate mousse in dark chocolate cups with just five ingredients

Naheed @cook_12711553

Delhi

#chocolate
White chocolate mousse in dark chocolate cups with just five ingredients

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Ingredients

10 mins

6 cups

200 gmheavy cream for whipping
1 tbspIcing sugar
1/2 tspVanilla essence
100 gmDark chocolate (for cups)
8-9small sized balloons (extra in case some burst)
100 gmswhite chocolate(for mousse)

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Steps

10 mins

1

Whip the cream with icing sugar and set aside in the refrigerator. We have used less icing sugar as white chocolate is sweet too.
2

Tip: While melting chocolate use double boiler method where you put the heat proof bowl on another vessel with boiling water. Or you can microwave too. White chocolate has lower melting point so do not over expose it to heat it might seize.
3

Melt the dark chocolate and dip the balloons and put them on parchment paper. Make some extra cups to compensate any breakege.
4

After placing all the balloons, keep them in the refrigerator for setting.
5

With the remaining dark chocolate, make these two types of shapes on the parchment paper. (Some extra in case of breakege)
6

Melt the white chocolate (Remember it melts on a lower temperature than the dark chocolate)
7

Put the required amount of whipped cream in the melted white chocolate. (It should not be too hot. Just a little warm.)
8

Fold the whipped cream in the melted white chocolate with outer to inner movement. Do not over mix as the whipped cream will loose it's aeration and shape.
9

Put the delicious white mousse in the piping bag.
10

Take out the balloons from the fridge. Pinch the top between your fingers and make a cut just above your fingers.
11

Gradually release air. This step requires lots of patience as a sudden burst will break the delicate cups. In the end the balloon will come out of the cup.
12

Take out the shapes you made earlier. Use the 'S' shape and paste it on the cup with the help of melted chocolate. It will serve as a handle.
13

Take the piped mousse and fill in your chocolate cups till the brim.
14

Take the other wavy shape you made earlier.
15

Put it on the top. It will symbolise the steam rising from a hot cup.
16

Voila! Your sumptuous, desirable and fantabulos dessert is ready to mesmerise your taste buds.😊

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Cooksnaps

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Naheed @cook_12711553

on August 30, 2018 14:21

Delhi

I am a foodie and always love to try on new recipes. But usually I am always running short of time.Cooking is something that de stresses me. I look forward to trying recipes which take less time.you can expect easy and less time consuming recipes here.