This dessert will definitely appeal to chocolate lovers and romantic natures. White Chocolate Mousse in Shaped Chocolate Cups tulips – it sounds and looks incredibly sophisticated. Can surprise with this unusual serving of guests or save this recipe in order to please your soul mate during a romantic Dinner or Valentine’s Day. Share with friends: 
Time: 1 hour. 25 min plus solidification time Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
White Chocolate Mousse
- 225 gr. white chocolate, cut into pieces
- 2 tbsp. l (30 gr.) Butter
- 1 and 1/4 Art. milk
- 3 large egg yolks
- 3 tbsp. l Sahara
- 2 tbsp. l cornmeal
- 2 tsp gelatin powder, dilute in 3 tbsp. l cold water
- 1 tbsp. whipping cream (30-35%)
Chocolate tartlets
- 115 gr. dark chocolate, cut into pieces
- Raspberry or chocolate chips for decoration
- Optional: 8-10 small balloons
Recipes with similar ingredients: eggs, cream, milk, chocolate white, dark chocolate, gelatin
Recipe preparation:
- White chocolate mousse: put in a medium-sized bowl white chocolate and butter, place a sieve on top. Heat up milk, without bringing it to a slight boil. In a separate bowl with a whisk, mix the egg yolks, sugar and cornmeal.
- Gradually mix the hot milk into the egg mixture, stirring over as you add. Pour back into the pan and stir whisk, heat over moderate heat until glossy dense consistency, about 4 minutes, after which pour in gelatin. Strain the mixture through a sieve and stir until chocolate and creamy little melt. Cool the chocolate mixture to room temperature temperature. Exit: 3 tbsp.
- Whip the cream until soft peaks form and mix in chocolate mix. Cool the mousse so that it freezes a little, but that’s it was still soft for about 1 hour 30 minutes.
- Chocolate tartlets: inflate and tie balls. Wipe them with a slightly damp cloth and let dry. Harvest a tray covered with parchment. In a metal bowl set above a pot with slightly boiling water, gently melt the chocolate while stirring. Remove chocolate with water baths. Dip the balls at an angle to the middle in chocolate, then lift and turn do the same, repeat a few if so, to get a shape similar to a tulip. Shake off excess chocolate and place balls on parchment tray. Leave the balls in a cool place until the chocolate will freeze.
- Pierce the balls with a pin and let the air exit slowly. Remove the balls from the chocolate cups and discard. With help a pastry bag, fill the chocolate cups with mousse and garnish the top of the dessert with raspberries and / or chocolate chips. Put in the refrigerator until it’s time to serve dessert on table.
