French Cuisine
Chocolate cup
ingredients:
- Rectangle of
plastic acetate for chocolate work 26cm (10.24 inches) x 10cm (3.94 inches).
- A saucer
15.5cm (6.1 inches) in diameter.
- 500g (17.64 oz)
Tempered Chocolate (or you can use fake/compound chocolate).
- A little oil.
- Some plastic
wrap.
- Handle
template
White chocolate
mousse ingredients:
- 300g (10.58 oz) milk.
- 100g (3.53 oz)
cream.
- 1 tsp vanilla.
- 6 egg yolks.
- 80g (2.82 oz)
or 5 tbsp sugar.
- 20g (0.71 oz)
or 4 tsp cornstarch.
- 28g (0.99 oz)
or 2 tbsp gelatin.
- 125 ml or ½ cup water.
- 260g (9.17 oz)
white chocolate.
- Additional
600g (21.16 oz) of cream.
Vanilla Foam
ingredients:
- 1 ½ cups or
375ml milk.
- 2 tsp
gelatin.
- 2 tsp sugar.
- Vanilla
essence optional.
The cup
directions:
- The amount of
chocolate that you need will vary with cup size and the thickness you make your
chocolate.
- Watch the
video below for instructions on how to make the cup.
White chocolate
mousse directions:
- Whisk
together the egg yolks, sugar and cornstarch until smooth.
- In another
bowl mix together the water and gelatin and set aside.
- Place the
milk, cream and vanilla into a saucepan and heat until it boils, then add it a
little at a time into the egg yolk mixture, stirring well after each addition.
- Once it is
all combined pour it back into the saucepan.
- Return it to
the heat and stir continuously until it thickens, then keep stirring over the
heat and let it bubble for at least 30 seconds.
- Remove from
the heat and stir in the gelatin until it is dissolved.
- Melt the
chocolate, it does not need to be kept in temper just melt it carefully so that
you do not burn it and mix it together with the custard. Leave it to cool to
room temperature.
- Whip the
remaining cream and then using a spatula fold the chocolate custard into the
cream.
Vanilla Foam
directions:
- Place one cup
or 250ml of milk into a container.
- Put the
remaining ½ cup of milk in a cup with the gelatin and sugar, mix well, then
heat until just boiling.
- Mix into the
cold milk and refrigerate until it starts to set around the edges.
- Then whip the
cold mixture using electric mixers until you have plenty of foam.
- Spoon some
over each cup and place in the fridge to set.
- Sprinkle with
unsweetened cocoa powder.