Chocolate Lace Cups
Photo: Sherry's Rose Cottage (CC BY 2.0)
A chocolate mousse of egg yolks, meringue, and whipped cream, served in homemade molded chocolate 'lace' cups piped over cupcake liners.
Directions
- Beat yolks, add flavorings and melted chocolate to yolks, stirring well. Beat egg whites and cream of tartar (high) till frothy, gradually add sugar till peaks form and sugar dissolves. Stir 1/4 meringue into chocolate mixture, then fold meringue into chocolate mixture. Beat cream to form whipped cream and fold into chocolate mixture. Fill lace cups and chill for at least 2 hours.
- To form lace cups melt 12 oz. pkg of semi sweet chocolate chips. Cool a little, pour into plastic bag and cut a pin hole in tip and proceed to form basket over paper cupcake cups covered with plastic wrap and a little butter spray, cool in refrigerator, fill with mouse and serve.
- Make the lace cups: melt a 12 oz. package of semi-sweet chocolate chips. Cool a little, pour into a plastic bag, and cut a pin hole in the tip. Pipe the chocolate to form a basket over paper cupcake cups that have been covered with plastic wrap and a little butter spray. Cool in the refrigerator.
- Make the mousse: beat the egg yolks. Add the vanilla, almond extract, and melted (4 oz) semi-sweet chocolate to the yolks, stirring well.
- Beat the egg whites and cream of tartar on high until frothy; gradually add the sugar until peaks form and the sugar dissolves.
- Stir 1/4 of the meringue into the chocolate mixture, then fold in the remaining meringue.
- Beat the whipping cream to form whipped cream and fold it into the chocolate mixture.
- Fill the lace cups with the mousse and chill for at least 2 hours, then serve.
Goes well with
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