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These pretty chocolate cups offer a great way to serve ice cream or mousse topped with fresh summer berries. Try blueberries with the orange mousse.
Dark or white chocolate dessert cups can hold a variety of dessert favorites.
Yield: 8 servings
4 cups Ghirardelli Dark Melting Wafers
8 small water balloons
8 ounces Ghirardelli Classic White Baking Chips
4 tbsps. orange liqueur
2 tbsps. water
1 ¼ cup heavy cream
2 egg whites
In double boiler over hot water, melt 2 cups of wafers. Cool about 5 minutes.
Inﬂate balloons to 4” (10cm) diameter; knot. Holding balloons by knot, dip into melted product, tipping to cover balloon halfway up. Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 2 cup of wafers and repeat dipping procedure; place in freezer for 10 minutes.
Snip hole in each balloon to deﬂate; carefully peel away from dessert cups. Refrigerate until needed. Use the same day. Fill cups with ice cream, sorbet, mousse or fresh fruit such as raspberries or strawberries.
In double boiler over hot water, melt white chips with liqueur and water; stir gently to blend. Cool until melted white chips mixture no longer feels warm to the touch.
In large bowl with electric mixer, beat cream until soft peaks form; fold cream into melted white chip mixture. In large bowl with clean mixer, whisk egg whites until soft peaks form. With rubber spatula, gently fold egg whites into white chips mixture.
Divide mousse among 8 dessert bowls or glasses. Chill at least 1 hour.
You can replace products used in the recipe with any good quality dark melting wafers.
Stored between 60° and 68°F, the chocolates can be kept up to two weeks.
Recipe and photo from Ghirardelli Chocolate. All rights reserved.
Copyright © 2016 Wilmor Publishing Corp. All rights reserved.