Monday, July 30, 2012

Layered Chocolate Mousse Cups

Layered Chocolate Mousse Cups
We were walking around Harris Farm Markets the other day and wandered past a giant container of Belgium chocolate mousse. Though I resisted the temptation to buy it that day, I've been dreaming about it ever since and had to make it this weekend. Chocolate mousse is such an easy thing to make, it's one of the first things my brother and I learnt how to make during our early baking experiments (the others being sticky date pudding, chocolate chip cookies, orange cake, self-saucing chocolate pudding, vanilla cupcakes and a year obsessively trying to make the perfect vanilla pannacotta). As a result I became the 'folding master' of the house, because I was the only person who had the patience to fold the cream and egg whites gently into the mixture without losing too much volume. It's kinda funny that it turned out to be a skill I use constantly these days.   
Layered Chocolate Mousse Cups
I was keen to make something a little more fun than just plain chocolate mousse. I followed a pretty basic recipe for the mousse, but added a generous pinch of sea salt. It's got a rich chocolate flavour and a fluffy, cloud-like texture as you would expect and the mousse isn't really sweet at all with the dark, bitter chocolate, salt and no added sugar. It makes it the perfect mousse to pair with lots of sweet, fun toppings. If you wanted to make the mousse just on its own I'd make sure you use a less bitter dark chocolate and skip the added salt. But it's more fun (and more pretty) to add lots of toppings instead.
Layered Chocolate Mousse Cups
For the toppings I went with a simple vanilla bean blackberry compote on the bottom, rainbow sprinkles in the middle (of course), and some popping candy on top. The popping candy had an unfortunate blue tint to it, not sure why, but it was really fun to eat with the mousse. If I did them again I think I'd hide the popping candy under some fairy floss or Persian fairy floss to make it even prettier. And you could replace the blackberry compote with any other berry, or try something a little more decadent like peanut butter or dulce de leche. There are heaps of different combinations that would work really well.
Layered Chocolate Mousse Cups
I didn't really mean to jump on the dessert-in-jar bandwagon again, but I really wanted to present these mousse cups in some tall, narrow glasses and these were the best I could scrounge up at the time. But in the end it turned out to be a really fabulous way of presenting the mousse, since you could clearly see all the different layers and I could screw on the lids and bring it along to the cinema as an awesome movie snack. Imagine how great these would be if you brought it along in an esky for a picnic! I love the colourful layers that make it look like a chocolate mousse parfait.
Layered Chocolate Mousse Cups
Layered Chocolate Mousse Cups
(makes 4 large serves or 6 small serves, adapted from this recipe by Gourmet Traveller)
For the blackberry compote:
300g (about 2 cups) blackberries (frozen of fresh, I used frozen)
55g (1/4 cup) sugar
1/2 tsp vanilla bean paste or pure vanilla extract

For the chocolate mousse:
Note: if you are worried about the raw eggs in this recipe, try this recipe instead)
180g good quality dark chocolate (50-70% cocoa, I used 70%)
3 large eggs (fresh and uncracked shells), at room temperature and separated
A pinch of salt
225ml (a bit less than 1 cup) thickened cream (heavy cream)
To decorate (optional): sprinkles, popping candy or fairy floss

Prepare the compote first (you can use any berries you like, or replace it with dulce de leche or even peanut butter if you prefer). Place berries, sugar and vanilla in a medium saucepan and place on low-medium heat, stirring regularly. Simmer until the sugar completely dissolves and the mixture thickens slightly, about 5-10 minutes. Remove from the heat and strain seeds if you prefer. Set aside to cool.
Layered Chocolate Mousse Cups
For the chocolate mousse, carefully beat thickened cream in a large mixing bowl with an electric mixer to soft peaks. Place in fridge until ready to use. Place chocolate in a heatproof bowl over a saucepan of gently simmering water and stir until chocolate is completely melted. Remove from the heat and add yolks and salt and stir to combine. Fold whipped cream into mixture. Place egg whites in a separate, large mixing bowl and beat with an electric mixer on high to soft peaks. Carefully fold egg whites into chocolate mixture until combined. The mousse should be smooth and even in colour.

Spoon about 1 tbsp of cooled berry compote into the bottom of each serving glass. Spoon a layer of chocolate mousse over the top of the compote, followed by a layer of sprinkles. then another layer of chocolate mousse to finish. Chill in the refrigerator for three house or until set. Top with more berries or popping candy or fairy floss right before serving.
Layered Chocolate Mousse Cups
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28 comments:

  1. Yum! These are just the motivation I need to forget my flu and get dessert-ing!

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  2. Am loving the layer of sprinkles inbetween the mousse! It makes me smile! I am a huge fan of chocolate mousse but have to admit I am terrified of making it in case it splits. I've had instances where it was grainy and quite horrible to eat... and I wouldn't just bring one of these in my handbag to the movies, I'd bring a couple! Hehehe.

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  3. You are amazing Steph. Love love your recipes and great ideas. Best wishes xo

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  4. How cute :) The first thing I though of was I'd replace the berries with peanut butter or caramel! Love the sprinkles too!

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  5. lol i totally want to pack some of these in my handbag for impromptu snacking! and i, too, often dream of chocolate mousse :)

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  6. Hmmm looks so yummy. For a good Mousse au Chocolat, you don't even need cream, trust me! :p

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  7. Love mousse au chocolat, it's a simple yet elegant dessert. Plus, I don't know anyone who doesn't like it, its perfect to entertain!

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  8. oh no! you've started a chocolate mousse chain, I think! you've passed on your cravings to me. These are gorgeous too! Aargh I won't rest until I've made these!

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  9. These look delicious! What a nice idea to layer them. I really need to try that sometime :)

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  10. I love chocolate mousse... I love blackberry and I love sprinkles!!
    I want to try this recipe as soon as possible!
    I'm totally crazy about your blog ;)))
    Have a nice day
    Erika (from Italy)

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  11. A crazy , interesting wonderful combo as usual!

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  12. These look delicious! Chocolate mousse is one of the first things I learnt to make too - we made them with just chocolate and eggs (no cream) which makes it seriously rich, so love the idea of lightening them with cream. Plus anything with sprinkles is fab!

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  13. Absolutely brilliant idea! These look great.

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  14. This really made me smile today when it arrived in my inbox. Sprinkles make anyone happy and this was a really fun way to see them. Sounds delish too!

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  15. When I saw these, I died a little inside, floated off to heaven and then couldn't stop staring at the great pictures.
    Thanks for sharing,

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  16. these are delightful! I love chocolate mousse but am nursing a sore throat now. Maybe when I'm better, I shall try making these!

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  17. how lovely..! these would be perfect for a cute little afternoon tea or kitchen tea!

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  18. What a lovely idea. Just gorgeous and very tempting!

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  19. Yum, these look so delicious! You are officially my favourite food blog ever. x

    Kate {Modette}
    http://modetteblog.com

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  20. This looks so yummy, though I think I'll be trying it with peanut butter layer. Just to make it that bit more calorific. LOL

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  21. Oh that looks so pretty and good. I'm not even a big fan of chocolate and think these turned out wonderful.

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  22. It looks so nice and more important do delicious! Great idea!

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  23. I so love the idea of the layer of sprinkles!!! :)

    Thanks!!!
    Noelle

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  24. Hi! Instead of the berry compote, could I beat peanut butter with the sugar and vanilla? Or could I just swirl peanut butter through the mousse?

    Thanks,
    Zofia:)

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    Replies
    1. I guess you could just swirl the peanut butter through the mousse, but it will change the dessert significantly. The berry helps lighten it and I think peanut butter would make it a lot heavier :S

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