This recipe marks my 100th post on Chocolate & Co!
To mark this special moment, I obviously had to make an intensely chocolate dessert.
For my 16th birthday, my friends Cam and Katia gave me the Baker’s chocolate cookbook. It was the first of many cookbooks to line my shelf. The chocolate cups immediately caught my attention when I flipped through the cookbook. Using balloons to create chocolate cups seemed like such an ingenious method! I find they resemble tulip petals.
I don’t like using raw eggs to make a mousse, so this recipe is ideal. Nigella’s alternative to eggs is mini marshmallows! If you only have regular-sized marshmallows, chop them up or else they will take forever to melt. If you’d like a recipe for homemade marshmallows rather than resort to store-bought ones, check out my first ever post on my blog. As the marshmallows and chocolate melt together, the kitchen smells of summertime s’mores by the campfire mmmmm. This is not a light and airy mousse. It is thick, rich, with an intense chocolate flavour. As a finishing touch, I sprinkled some white chocolate shavings over the mousse. This gorgeous, silky mousse comes together effortlessly in an instant. Perfect for when you’re in a rush, since it doesn’t need to set overnight.
Here is the video of Nigella making the chocolate mousse.
Thank you for stopping by! Your comments are always appreciated, and I hope you enjoy the recipes to come. A lot goes into this project of mine, from purchasing ingredients to baking, staging and photographing the final result, typing up recipes and editing, then finally clicking “publish.” Chocolate & Co has been a lot of fun since I first started in September 2012.
Here’s to the next 100 recipes!
Yields 6 portions (or more, if you’d like to serve small portions)
•chocolate tulip cups
6 oz bittersweet chocolate, melted
150 grams mini marshmallows
50 grams unsalted butter
250 grams dark chocolate (minimum 70% cocoa solids)
60 ml hot water
284 ml whipping cream
1 teaspoon pure vanilla extract
•chocolate tulip cups
1) Blow the balloons, but not too big! My pink balloon was a bit on the small side, and my green balloon too big.
2) Dip the rounded part of the balloons into the chocolate and use a palette knife to spread the chocolate into petals.
3) Set it on a baking tray lined with a silicone mat or wax paper.
4) Place in the freezer for 20 minutes.
5) Remove the tray from the freezer and let set for another 5 minutes.
6) Use scissors to pop the balloons. Remove the balloons carefully.
7) Fill the chocolate cups with mousse.
1) Melt the marshmallows, butter, chocolate and water together in a heatproof bowl over a saucepan of simmering water.
2) In the bowl of a stand mixer fitted with a whisk attachment, whip the cream and vanilla together until thick.
3) Fold the cooling chocolate mixture into the whipped cream until smooth.
4) Chill the mousse in the fridge.
5) Pour the mousse into the chocolate cups.