0.0 – 0 reviews • Low Sodium
| Level: |
Advanced |
| Total: |
3 hr 25 min |
| Active: |
45 min |
| Yield: |
24 chocolate cups |
Ingredients
- 4 1/2 ounces whole milk
- 4 1/2 ounces manufacturing cream, plus 10 1/2 ounces, whipped to soft peaks
- 1 1/2 ounces granulated sugar
- 2 3/4 ounces egg yolks
- 4 1/2 ounces bittersweet chocolate, chopped fine
- 2 sheets gelatin, softened in cold water
- 2 pounds dark chocolate, tempered
- 2 pounds white chocolate, tempered
Instructions
- Combine the milk, 4 1/2 ounces cream and 3/4 ounce of the sugar in a saucepan and bring to a boil.
- In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture. Return the mixture to the heat; heat to 185 degrees F, stirring.
- Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute. Add the gelatin sheets and whisk to combine into a ganache. Cool over an ice bath to 70 degrees F.
- In 3 additions, fold the whipped cream into the cooled mousse mixture. Return to the ice bath and cool to a spreadable/pipeable consistency.
- Pour the dark chocolate and white chocolate simultaneously into 24 half-sphere molds, or pour the white chocolate first and then the dark chocolate to create a marble effect. Refrigerate until set, 1 hour.
- Pour the mousse into the chocolate cups and refrigerate until set, 1 hour.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
539 |
| Total Fat |
37 g |
| Saturated Fat |
22 g |
| Carbohydrates |
46 g |
| Dietary Fiber |
5 g |
| Sugar |
37 g |
| Protein |
7 g |
| Cholesterol |
69 mg |
| Sodium |
54 mg |