Mint Chocolate Teacups
This dessert may take some time to make but it's guaranteed to impress your guests. The teacups are made with melted chocolate and filled with a fluffy chocolate-mint mousse.
Ingredients
Teacups:
Mint Mousse:
Garnish:
Directions
Teacups:
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Using scissors, on each cup cut 4 slits, evenly spaced, from top to bottom (see photo 1, below left). Tape slits closed with masking tape on outside of cups (photo 2).
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Place chopped chocolate in medium-size microwave-safe bowl. Microwave on high power for 1-1/2 minutes. Stir; microwave another 30 to 60 seconds or until almost melted. Stir to melt completely. Let stand about 1 minute or until temperature is about 115 degrees F on instant-read thermometer.
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Place 2 heaping tablespoons melted chocolate in one cup. Swirl to coat inside of cup; use pastry brush to evenly coat (photo 3). Place cup, open side up, on waxed paper-lined baking sheet. Working quickly, repeat with remaining 7 cups.
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After 5 minutes, rebrush chocolate evenly in cups. Place on waxed paper, open side down. Refrigerate while continuing.
Handles and Stirrers:
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Place remaining melted chocolate in small resealable plastic food-storage bag. Snip very small hole in one corner. On another waxed paper-lined baking sheet, pipe 8 handles in shape of letter D, about 1 inch high. For stirrers, on waxed paper, pipe 8 lines about 1-1/2 inches long and about 1/4 inch thick. (Make extra handles and stirrers to allow for breakage.) Refrigerate 15 minutes or until chocolate is firm. Reserve chocolate-filled plastic bag at room temperature.
Assemble Teacups:
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Remove masking tape from cup. Carefully peel cup away from chocolate (photo 4). Gently pop bottom of chocolate cup from the paper cup. Repeat process.
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Microwave reserved chocolate in plastic bag at 30 second intervals or until just melted. Pipe a 1-inch-long vertical line on side of cup. Using toothpick, gently lift a handle off waxed paper and place on melted chocolate to attach to cup. Repeat with remaining cups. Refrigerate 15 minutes until chocolate is firm, or up to a few days. (Reserve chocolate in plastic bag at room temperature for any repairs.)
Mint Mousse:
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In small saucepan, heat 3/4 cup of the heavy cream until small bubbles appear around edge of pan. Place chopped chocolate in large bowl. Pour hot cream over; let stand 1 minute. Stir until chocolate is melted. Stir in liqueur. Let cool 10 to 15 minutes or until mixture registers 80 degrees F on instant-read thermometer.
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In large bowl, beat remaining heavy cream on medium-high speed until stiff peaks form. With whisk, stir about one-quarter of whipped cream into chocolate mixture to lighten. Gently fold in remaining whipped cream. Cover; refrigerate at least 2 hours or overnight.
. To serve:
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Spoon mousse into large pastry bag fitted with large star tip; pipe into cups. (Cups can be filled 3 hours ahead; refrigerate.) Garnish with stirrers, and candy, if desired. Makes 8 cups.