Frozen Chocolate Mousse Cups

Name: Frozen Chocolate Mousse Cups
Prep time: 20 min
Cook time: 10 min
Yield: 12 serving
Ingredients: 220 gm chocolate; 50 gm caster sugar; 3 whole eggs; 300 ml cream; 525 gm flour; 1 teaspoon baking soda; 1 /2 teaspoon salt; 1 tablespoon ground ginger; 2 teaspoons cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon allspice; 150 gm butter; 140 gm brown sugar; 3/4 cup molasses; 1 whole egg

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5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
12
Course
Dessert
Cuisine
International

Frozen Chocolate Mousse Cups

Iris Warren

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Make these little Frozen Chocolate Mousse Cups are the perfect make ahead chocolate treat for any occasion

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Ingredients

Servings

220 gm chocolate Cadbury Dark baking block
50 gm caster sugar (2 Tablespoons)
3 whole eggs
300 ml cream thickened (if not available heavy whipping cream) 10.2 fl oz

Gingerbread cookies

525 gm flour (3 1/2 cups)
1 teaspoon baking soda
1 /2 teaspoon salt
1 tablespoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves optional
1/4 teaspoon allspice
150 gm butter melted, 5.3 oz
140 gm brown sugar (2/3 cup) 5oz
3/4 cup molasses or golden syrup
1 whole egg

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Instructions

You will need to make and freeze the mousse cups. This will take 3 hours to overnight. Overnight is preferable to make sure they are well frozen. To bake the biscuits the oven will need to be set on 180 C /350 F.
Melt the chocolate gently in a bowl over a double boiler ( or for 1-1/2 minutes in a microwave till just melted. Set aside without letting it get cold
Meanwhile beat the cream till soft peak. ( Just whipped so still a little soft.) Set aside in the fridge).
In a clean bowl of a mixer, beat the eggs and sugar beat till very white and light and moussey. ( it will almost look like whipped cream and take about 10 minutes). Now this is the important bit. Mix it in this order.............
Put ¼ of the egg mix into the still warm chocolate and fold gently but rapidly till incorporated. Add the rest of the egg mix folding through, gently but firmly until the mousse looks like a nice smooth dark mixture.
Now for the cream . Add ¼ of the cream to the chocolate mixing straight away,(folding lightly and quickly why?, because the cream is cold and the mousse is blood temp). When the first cream is mixed in, put ½ of the remainder and repeat, following with the last bit, all the while folding.
Spoon or pipe into your moulds. Wrap or cover the tray and freeze, for 3 hours and preferably overnight.

Gingerbread

Put melted butter, sugar, molasses, spices, salt and egg into the bowl of a mixer, and combine well. . Add the sifted flour and baking soda and mix till just combined. Chill for 1/2 an hour or overnight.
When ready flour the bench lightly and roll out to 3 mm thick. Cut into tiny gingerbread or star shapes. Put them onto a baking paper lined tray and chill again for 10 minutes
Bake in 180C/350F oven for 15 minutes or till starting to firm up and brown lightly. Cool
Sprinkle the pots with Cadbury 100% Bourneville cocoa and serve with a cookie and a raspberry if desired
The gingerbread mean can be dipped into milk or white choclate melts and left the firm up before using