Coco Crispy Mousse

Total Time:
3 hr 25 min
45 min
2 hr 30 min
10 min

24 chocolate cups

  • 4 1/2 ounces whole milk
  • 4 1/2 ounces manufacturing cream, plus 10 1/2 ounces, whipped to soft peaks
  • 1 1/2 ounces granulated sugar
  • 2 3/4 ounces egg yolks
  • 4 1/2 ounces bittersweet chocolate, chopped fine
  • 2 sheets gelatin, softened in cold water
  • 2 pounds dark chocolate, tempered
  • 2 pounds white chocolate, tempered
  • Combine the milk, 4 1/2 ounces cream and 3/4 ounce of the sugar in a saucepan and bring to a boil.

  • In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture. Return the mixture to the heat; heat to 185 degrees F, stirring.

  • Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute. Add the gelatin sheets and whisk to combine into a ganache. Cool over an ice bath to 70 degrees F.

  • In 3 additions, fold the whipped cream into the cooled mousse mixture. Return to the ice bath and cool to a spreadable/pipeable consistency.

  • Pour the dark chocolate and white chocolate simultaneously into 24 half-sphere molds, or pour the white chocolate first and then the dark chocolate to create a marble effect. Refrigerate until set, 1 hour.

  • Pour the mousse into the chocolate cups and refrigerate until set, 1 hour.

  • Special equipment: half-sphere chocolate molds

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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