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1 |
For each
chocolate cup, cut a double thickness 6 inch square of
foil.
Mold it around a small orange, leaving the edges and
corners loose to make a cup shape.
Remove the orange.
Press the bottom of the foil case gently on a surface to
make a flat base.
Repeat to make four foil cups. |
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2 |
Break half the chocolate into small pieces.
Place in a bowl set over a pan of very hot water.
Stir occasionally until the chocolate has completely
melted.
Spoon the chocolate into the foil
cups.
Spread it up the sides with the back of a spoon to give a
ragged edge.
Chill for 30 minutes in the refrigerator, or until set
hard.
Gently peel away the foil, starting at the top edge. |
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3 |
To make the chocolate mousse, put the remaining chocolate
and espresso into a bowl set over a pan of hot water and
melt as before, until smooth and liquid.
Stir in the butter, a little at a time. |
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4 |
Remove the pan from the heat and then stir in the egg
yolks.
Whisk the egg whites in a bowl until stiff, but not dry.
Fold them into the chocolate mixture.
Pour into a bowl and chill for at least 3 hours, or until
the mousse is set. |
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5 |
Scoop the chilled mousse into the chocolate cups just
before serving.
Serve the mousse in stylish chocolate cups garnished with
sprigs of mint, with mascarpone or clotted cream on the
side. |
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