Diy Idea...Chocolate Cups

Chocolate Cups

To make these chocolate cups, melt about 4 ounces to make 3 cups. Allow the chocolate to cool to slightly lukewarm but before the chocolate hardens up again. This is very important unless you want to see a balloon covered with chocolate exploding on you (don't ask me how I know).

I suggest using a high quality melting chocolate. I recommend using Ghirardelli baking bars. You can either use the double boiler, direct heat, or microwave method. Remember to break the chocolate bar into small pieces to ensure even melting.  Be careful when you pull the balloons off the parchment paper. And don't hold them to tight or else the sides will crush in and that's not fixable. If there are slight cracks along the sides or on the bottom, fix them with a piping bag filled with melted chocolate.

Chocolate Mousse

Adapted from Alton Brown


Ingredients
3/4 cup whipping cream
6 ounces quality semi-sweet chocolate chips
1/2 ounces espresso or strong coffee
1/2 tbsp dark rum
2 tbsp butter
1/2 tsp flavorless, granulated gelatin
pinch of cayenne powder

• Chill 1/2 cup whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Sprinkle in cayenne powder and fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Makes 3-4 servings.       

                                     

 More info here....