Chocolate Rosewater Mousse cups
Silky chocolate & rosewater mousse in edible chocolate cups that are surprisingly easy to make!
Equipment
- Small paintbrush
- Mini silicone baking cups
Ingredients
Chocolate Cups
- 2 ounces ounces bittersweet chocolate, chopped
Chocolate Rosewater Mousse
- 4 ounces ounces bittersweet chocolate, chopped
- 1/4 cup heavy cream
- 1 tablespoon rosewater
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 4 large eggs, separated
- 1 pinch sea salt
Instructions
For the chocolate cups:
- Melt chocolate in a heatproof bowl set over a pot with an inch or two of barely simmering water. Stir until melted; remove from heat.
- Using a small paintbrush, paint chocolate onto the bottom and sides of the mini baking cups, applying a thin coat. Chill in freezer until set, at least 20 minutes.
- Apply another layer of chocolate and chill again for at least an hour.
- Once set, carefully loosen chocolate cups from their molds and keep in the refrigerator or freezer until mousse is ready.
For the chocolate rosewater mousse:
- Melt chocolate, cream, rosewater, vanilla, and sugar in a heatproof bowl set over a pot with an inch or two or barely simmering water, whisking gently until smooth and melted.
- Remove the bowl from the heat. Whisk in the egg yolks, one at a time, whisking well after each addition.
- In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites with salt until they form stiff peaks.
- Using a rubber spatula, gently fold about one-third of the chocolate mixture into the egg whites, being careful not to deflate them. Fold in the remaining chocolate mixture in two batches just until blended.
- Pour mousse into a pastry bag and pipe into prepared chocolate cups. Allow to chill for at least 3 hours or up to 2 days before serving.
- Decorate as desired. I used little chocolate decorations, candied rose petals, and pomegranate seeds.
Notes
Keep refrigerated until ready to serve.
You’ll likely have some leftover mousse – use it to fill a chocolate cake or simply eat it out of a glass! Can be frozen in a sealed jar for several weeks.
Did you try this recipe?
Be sure to leave a comment below!
