Nutella Mouse, White Chocolate Mousse in Chocolate Cups with a raspberry sauce

Nutella & Whilte Chocolate mousse

Nutella & Whilte Chocolate mousse

I was asked to bring a dessert to a BBQ that a friend of mine is hosting. I was thinking more along the lines of a chocolate pavlova but then a request came in from the host to make a chocolate mousse. Well I was trying to think of something other than the usual chocolate rum mousse that I make. So this is what I came up with. I made a creme anglaise and poured that over the white chocolate and let that melt for the start of the white chocolate mousse then lightened it with cream. Then I made the nutella mouse and combined them into a chocolate cup. To cut down on the sweetness I made a puree of raspberries and drizzled it on top. Everyone loved them.

To make the chocolate cups I used chocolate chips but I think it would have been much better to use good chocolate. Blow up your balloons to about the size of oranges, wash them and then let them air dry. Line two baking trays with parchment paper. Clear out room in your refrigerator.

Melt 18oz of chocolate in a bowl over a pot of simmering water. Take it off the heat before it is all nearly melted and add a handful of chocolate chips (10 -12)  to it and continue to stir till melted. Let it cool.  Once cool you can start dipping your balloons. First straight down then tilt to the left, right, back and forward and then slowly lift it out of the chocolate and set it on your parchment paper. Once you are done with the balloons that fit on the tray put it into the fridge for about 30 mins. I work with one balloon at a time, taking it out of the refrigerator  snip right near the knot and let the balloon deflate. Then slowly start prying it from the chocolate cup. Return the cup to the fridge and proceed to the next one. My hands tends to be very warm and make the cup melt hence the once cup at a time method.

Recipe

To make 16 chocolate cups

Creme Anglaise

  • 1/4 cup whole milk
  • 1 large egg yolk
  • 3/4 tablespoon sugar
  • 3/4 tablespoon light corn syrup

White Chocolate Mousse

  • 12 oz white chocolate
  • 3/4 cup heavy cream
  • 3/4 tbsp sugar

Nutella Mousse

  • 4oz cream cheese (at room temperature)
  • 8oz nutella
  • 1 cup heavy cream

Raspberry Puree

  • 4oz frozen raspberries
  • 1 1/4 tbsp sugar

Method

Creme Anglais

In a small saucepan over medium heat, bring the milk to a boil. In a small bowl, whisk the egg yolks, sugar, and corn syrup well about a min till they are all well incorporated. Slowly pour the milk into the yolks in a thin stream whisking constantly and at a brisk speed. Whisk for about a min after you have added all the milk. Pour the mixture back into your pot and put it back on the stove on a low flame. Stir the mixture continuously until thick. The test for this is when you run your finger down the back of the spoon there will be a trail. It took about 2 mins for me but this depends on how low the flame is set. Pour this mixture over the white chocolate.

White Chocolate Mousse

Let the white chocolate sit with the creme anglais poured over it for about 2-3 mins and then stir gently until all the chocolate is melted. Let this cool. Start whisking the heavy cream and as it thickens add the sugar. Beat until you get stiff peaks. Fold the cream into the melted chocolate in two batches. The first to lighten the white chocolate/creme anglais mixture. Put this in the refrigerator.

Nutella Mousse

Beat the cream cheese until smooth. Add the Nutella and beat again until incorporated. Beat the heavy cream until it thickens and then add the sugar and beat until soft peaks form. Fold into the nutella-cheese mixture in two batches.

Raspberry Puree

Blend the raspberries. Put in into a small pot and add the sugar and heat on a very low flame until the sugar is dissolved. Refrigerate.

To assemble.

Take your chocolate cup, put in a scoop of Nutella mousse, a scoop of white chocolate mousse and top with raspberry puree.

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