Let’s end 2013 with chocolate and coffee. Fitting since I craved chocolate endlessly during pregnancy….and now rely on my daily cappuccino to grant me sanity as a new mom. These cappuccino mousse cups couldn’t be more perfect for my end-of-the-year post.
But when I first read through this recipe, I thought “this looks way too technically challenging” (Painting melted chocolate anyone??) but I gave it a try despite my doubts and found it to be delightfully easy to execute. And aren’t they lovely to look at? Rest assured, they’re delicious too. My niece and nephews loved that you could eat through the chocolate “wrapper” and we, adults, enjoyed the coffee flavored mousse.
So here’s to chocolate, to coffee, and to remembering the good. Ryan and I have had a truly monumental year.
-We bought our first house.
-I graduated with my MFA in Creative Writing.
-We had our first baby.
-And I made a lot of delicious food.
We feel immensely blessed.
I hope everyone has a wonderful and safe new year. Enjoy friends, family, and a well-made cocktail. These cappuccino mousse cups would be delicious too.
Cappuccino Mousse Cups
*From McCormick
4 ounces white baking chocolate
2 1/2 teaspoons instant coffee (King Arthur has an excellent option)
1 cup heavy cream, divided
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
4 ounces high-quality semi-sweet baking chocolate
1 tablespoon butter
1/4 cup sugar
Microwave white chocolate in medium bowl on HIGH for one minute. Stir and microwave additional 30 seconds until chocolate is smooth and melted. Dissolve instant coffee in 1 teaspoon of hot water. Add coffee, 1/4 cup cream, vanilla, and cinnamon to melted chocolate; stir until smooth and set aside.
Place semi-sweet chocolate and butter in small bowl. Microwave as described above. Line 8 muffin cups with foil baking cups (remove any paper liner). Spoon about one tablespoon melted semi-sweet chocolate into each cup. Using a small pastry brush, “paint” chocolate about half way up each cup. Freeze cups for 10 to 15 minutes or until chocolate is firm.
Meanwhile, beat remaining 3/4 cup cream with electric mixer on medium speed until soft peaks form. Gradually beat in sugar until stiff peaks form. Gently fold cooled white chocolate mixture into whipped cream.
Remove chocolate cups from freezer and carefully peel off foil cups. If chocolate becomes too soft, return to freezer for a few minutes. Fill each up with about 1/4 cup of mousse. Refrigerate until ready to serve.
