Remember those French Macarons I made a while back? Yeah, well I made those on a storm day. We got the day off from school, and we live about 300 miles inland from the ocean. There was a rainbow that day. It was ridiculous. *cough super intendent cough* But anyway, I woke up this morning and we had 6 inches of snow!!! Its probably closer to a foot now, but still! That means we dont have a Social Studies quiz, a reading log due, a science lab report due, or a math assignment due.
Teachers these days.
On Wednesday, some kid fell into the wall and ended up pulling the fire alarm. I was in Spanish class, and our teacher was handing out quizzes for us to take. No yo comprendo espanol. We had to stay outside for about 15 minutes, in 15 degree weather. I am so thankful I wasn’t in gym class then. That would have been colddddd. Thank you random clumsy kid. Or should I say gracias? GAHHH
Author: Dulce Delight, adapted by Junior High Foodie
Recipe type: Dessert
These chocolate mousse cups are the best. Portable chocolate mousse? Win.
2 large egg yolks
2 tbsp confectionary sugar
1½ tbsp water
1 cup heavy cream
130 g chocolate
An additional 170 g chocolate
Melt your 170 g chocolate either on a double boiler or in the microwave.
Spoon a few teaspoons of chocolate into some mini cupcake liners. Brush the sides and place in the mini cupcake tin. Freeze for about thirty minutes and then brush the insides of the cups again with chocolate. Keep in the freezer until needed.
Melt your 130 g of chocolate in a large heatproof bowl. Set aside.
Add the egg yolks, confectionary sugar, and water to the bowl of a stand mixer. Place the bowl over a double boiler, and whisk manually for about six minutes, or until very thick, about six minutes.
Once thickened, place the bowl of the stand mixer on the mixer and beat for about three minutes. Then, fold together the melted chocolate and the egg cream. It should be very stiff.
Clean out the bowl of your mixer, and whip your heavy cream until stiff peaks form. Mix in ⅓ of the whipped cream until loosened. Gently, fold in the rest of the whipped cream until a fluffy mousse forms. Place in the fridge for a few minutes, while you finish the chocolate cups.
Working inside the freezer, tear the paper liners off of the chocolate cups. Then, place them on a platter.
Take the mousse out of the fridge and transfer to a piping bag. Pipe some mousse into the chocolate cups and place in the fridge. Refrigerate for at least ½ an hour and then keep in the fridge until you are ready to serve.