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How To: Mousse Filled Chocolate Cups

December 17, 2019

How To: Mousse Filled Chocolate Cups

Knock desserts out of the park this holiday season! We understand that the holidays are filled with stress to do it all, so we are here with your time-saving, labor reduced dessert solution: flavored mousse filled chocolate cups!

Follow this step-by-step tutorial on how to create a Marc de Champagne flavored mousse, bubble sugar shards, and inspiration on how to decorate your finished product.

1.) Make a Mousse Filling

 

Ingredients:

Instructions:

Yield: 2,324.3 g per bag (81.98 oz)

  • Empty contents of the mousse mix bag into a mixing bowl.
  • Add ½ gallon of whipping cream to mixture and whip on low for 1 minute until dissolved.
  • Scrape down the bowl and whip on medium until stiff peaks form (2-3 minutes). Do NOT over whip.
  • Add Marc de Champagne Flavor Paste (or other flavor paste of your choice!) to mixture to begin infusing mousse with flavor. Fold in with spatula and adjust dosage to your taste.
  • Chill 1-2 hours.

 2.) Bubble Sugar

Ingredients:

  • Isomalt (or granulated sugar*)
  • Water
  • Glucose
  • High Percentage Clear Alcohol

Instructions:

  • Combine 500 g isomalt (or granulated sugar*), 50 g glucose, and 200 g water in a saucepan and cook over medium-high heat. Use your thermometer to check the rising heat of the mixture. Avoid stirring. Allow sugar to reach 155 C/311 F.
  • While the mixture heats, cover a cookie sheet with parchment paper that you have crumpled up and smoothed back out. Shortly before the sugar is ready, use a small spray bottle and lightly spray the parchment with the neutral clear alcohol.
  • Once the sugar has reached its required temperature, slowly pour the syrup on your pan covered in parchment paper. You may need to manipulate the angle of your cookie sheet to more evenly distribute the mixture. The alcohol you sprayed on the parchment will evaporate and form bubbles in the sugar you just poured. Allow to cool and leave undisturbed until set.

*You may use granulated sugar in place of isomalt in this recipe. Using granulated sugar produces a more typical flavor. However, isomalt is more forgiving, less susceptible to humidity, and often results in a finished product that is more clear.

3.) Chocolate Cup & Decor

You’ve already got your Mini Coffee Chocolate Cup, so all you have left to do is the fun stuff: fill and decorate!

Tools & Ingredients:

  • Mini Coffee Chocolate Cup
  • Brilliant Powders
  • High Proof Alcohol
  • Completed Mousse Filling
  • Bubble Sugar
  • Crispearls
  • Confetti
  • Crystal Sugar

Instructions:

Chocolate Cup Design with Brilliant Powder:

  • To add some flair to your chocolate cup, mix Copper Brilliant Powder with a very small amount of high proof alcohol to create “liquid gold”. Mix Brilliant Powder with high proof alcohol to form a thick but free flowing liquid. Brush on to a test surface to test your consistency. If you can see the surface through the glitter, your liquid is too thin. If your liquid looks clumpy or you can see a brush stroke texture, your paste is too thick.
  • Once you’ve reached the desired consistency, add some of the liquid to a small brush, but do not overload it. Add less product to your brush if you don’t want your drips to travel far down the side of your cup. You’ll get the hang of it after attempting the first drip. Apply the paste to your chocolate cup by wiping the bristles of the brush across the lip of the cup in a motion like you are drawing a line from a point outside the cup to the center of the cup.
  • The mixture dries back to a powder, so be careful to place your design in a place you are less likely to touch once the cup has dried.

Mousse:

After your mousse has chilled, remove from fridge and empty contents into a pastry bag with your chosen decorative tip. Slowly pipe the mousse into the chocolate cup.

Bubble Sugar Topping:

When your bubble sugar has cooled, you can slowly peel it off the parchment paper and break it into pieces. Pieces can vary in size and shape, depending on the effect you want them to have on the dessert.

To give the sugar a look of an agate stone, create liquid Brilliant Powder mixture (see chocolate cup design for instructions) and gently apply it on the outer rim of your sugar shards, as shown below.

4.) The Final Product

Once you have your chocolate cup filled and topped with your bubble sugar shards, let your creativity flow! Top the mousse with Brilliant Powder covered Crispearls, Confetti, Crystal Sugar, and more.

Congratulations—your chocolate cups are complete and magnifique!