Mousse Chocolate Tea Cups

How about stunning your guests with Tea cup shaped dessert!

They are so adorable to see and easy to create. The Tea cup and saucer is made from tempered chocolate and is filled with mousse. This desserts are ideal for afternoon tea or fancy parties. Each one is a perfect bite size.

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Preparation Time - 30 minute

Cooking Time - 20 minutes

White Mousse:

Milk - 1.5 cups

Gelatine - 2 Tbsp

Sugar - 1/3 cup

Heavy Cream - 1.5 Cup

Corn Flour - 1.5 to 2.5 Tbsp

Vanilla Essence - 1.5 Tsp

Chocolate Cups:

Dark Chocolate/semi-sweet chocolate chips/Compound Chocolate - 100 gram

While Chocolate - 100 Gram

(Note: The amount of chocolate that you need will vary with cup size and the thickness you make your chocolate.)

saucer

Template

Tall glass

Cocoa Powder - 1 Tbsp

Parchment Paper

Take a tall glass you desire the chocolate cups to be. Perfect rounded shaped glass would be easier to work with.

Take a parchment paper of length of circumference of the glass.

Place it around the glass and secure the ends with a drop of butter.

Place the chocolate you’re using in a double boiler, or stainless steel bowl.

I am using stainless steel bowl and create a double boiler effect.

To make your own double boiler, place about 1/2 of the vessel with water in a heavy-bottomed saucepan. Be very careful not to get any water in your chocolate. Water will make the chocolate seize into a rock-hard mass that won’t melt.

Once the water has boiled remove from pan.

Place the bowl of chocolate over the water pan. The chocolate will melt slowly from the steam below to a smooth and silky texture.

Note: If you find while working with the chocolate it is hardening back repeat the double boiling method. Reheat the water and use it again to melt.

On a sheet of paper draw a rectangle where length is the circumference of the glass.

Height is the height of the tea cup.

Place the parchment paper over the template.

Now with the tempered dark chocolate make random stripes on the parchment paper.

Let it harden for 2 minutes. Now pour the tempered white chocolate over it.

This is to get a striped effect cup.

Once hardened for 1 minute carefully wrap the parchment paper with chocolate around the glass over the previous paper. Place it in the fridge.

Draw a template of handle on paper.

Place the parchment paper over the template.

Draw with tempered chocolate over the handle. You can use a spoon handle or fill the chocolate in piping bag and draw over the template.

Place the handle in the fridge to harden.

Place the parchment paper over the saucer.

Spread the tempered chocolate over the parchment paper to get the shape of saucer.

Place the saucer in the fridge to harden.

To the Cold milk add Gelatin and keep for 10 minutes till it blooms.

Powder the sugar. Lightly whip the cream with a beater.

Boil the cream and sugar till it becomes warm and just boiling enough. ( Do not over boil it). Add Corn Flour and Vanilla essence. Boil till Creamy (lightly) and not too thick texture. Add milk and gelatin. Keep on low heat.

Pour it into a Dish.

Let it cool.

Place it in the fridge to cool down for 15 minutes.

Take the cup out of the fridge.

Remove the outer parchment paper.

Carefully pull the cup out of the glass along with the inner parchment paper.

Remove the inner paper too.

Now all the parts are ready. Place the cup over the saucer and fix it.

(Take the cup portion place it over a warm vessel for 2 seconds. The chocolate will start to melt slightly. This can be used to place the cups securely over the saucer.)

In the same way fix the handle.

Pour the mousse in the cup.

Sprinkle some cocoa powder.