For those choco-holics out there this recipe is for you!
These babies take all day in the kitchen, so if you got some spare time try these chocolate-y treasures out.
There's actually a story behind the recipe and it involves my wanna-be chef brother again...lol. Basically he was trying to copy a recipe for chocolate mousse cups, but between missing a few ingredients and failing at making chocolate cups it turned into some sort of chocolate mousse cake/candy/dessert.
We attempted, and I say "attempted" chocolate cups via the balloon method because it
seemed like an easy way to make chocolate cups to hold our mousse (Pinterest made it look easy at least), but it didn't really work out quite right. Since our 'cups' were a little jacked we decided to turned them into entire chocolate shaped cupcake shells in which our mousse would go inside.
So in our pictures you will see variations of our mousse, our chocolate thing-a-ma-jigs, and left over stuff that we deemed delicious but not so attractive.
We had fun in the kitchen and I hope you all do as well!
Ingredients for mousse:
- 1 pkg of silken tofu (12oz)
- 1/2 cup of semi sweet chocolate chips melted
Directions:
Blend tofu and melted chocolate in the blender. Set aside in a bowl and refrigerate for later use.
Ingredients for cups and topping:
- small pint of raspberries
- 1 lb of dark chocolate melted (double boiler method) makes about 8-10 cups depending how thick you go
- 1 pint of heavy whipping cream
- 1/4 cup of sugar
Directions:
Melt dark chocolate and form molds/cups using the balloon method. Let molds set in refrigerator.
Allow any extra chocolate to cool for chocolate whipped cream.
Whip the heavy whipping cream and add sugar. Slowly add cooled melted chocolate.
Assemble the cups and pipe the set mousse into the cups, top with chocolate whip cream and raspberries.
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