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Chocolate Teacups Filled With Chocolate Mint Mouss... Recipe

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Chocolate Teacups Filled With Chocolate Mint Mouss...
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Ingredients
8
Count
Nutrition
562
Calories
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Ingredients:

Directions:

  1. 1. Teacups: Using scissors, on each cup cut 4 slits, evenly spaced, from top to bottom. Tape slits closed with masking tape on outside of cups
  2. 2. Place chopped chocolate in medium-size microwave-safe bowl. Microwave on high power for 1-1/2 minutes. Stir; microwave another 30 to 60 seconds or until almost melted. Stir to melt completely. Let stand about 1 minute or until temperature is about 115 degrees F on instant-read thermometer.
  3. 3. Place 2 heaping tablespoons melted chocolate in one cup. Swirl to coat inside of cup; use pastry brush to evenly coat. Place cup, open side up, on waxed paper-lined baking sheet. Working quickly, repeat with remaining 7 cups.
  4. 4. After 5 minutes, rebrush chocolate evenly in cups. Place on waxed paper, open side down. Refrigerate while continuing.
  5. 5. Handles and Stirrers: Place remaining melted chocolate in small resealable plastic food-storage bag. Snip very small hole in one corner. On another waxed paper-lined baking sheet, pipe 8 handles in shape of letter D, about 1 inch high. For stirrers, on waxed paper, pipe 8 lines about 1-1/2 inches long and about 1/4 inch thick. (Make extra handles and stirrers to allow for breakage.) Refrigerate 15 minutes or until chocolate is firm. Reserve chocolate-filled plastic bag at room temperature.
  6. 6. Assemble Teacups: Remove masking tape from cup. Carefully peel cup away from chocolate. Gently pop bottom of chocolate cup from the paper cup. Repeat process.
  7. 7. Microwave reserved chocolate in plastic bag at 30 second intervals or until just melted. Pipe a 1-inch-long vertical line on side of cup. Using toothpick, gently lift a handle off waxed paper and place on melted chocolate to attach to cup. Repeat with remaining cups. Refrigerate 15 minutes until chocolate is firm, or up to a few days. (Reserve chocolate in plastic bag at room temperature for any repairs.)
  8. 8. Mint Mousse: In small saucepan, heat 3/4 cup heavy cream until small bubbles appear around edge of pan. Place chopped chocolate in large bowl. Pour hot cream over; let stand 1 minute. Stir until chocolate is melted. Stir in liqueur. Let cool 10 to 15 minutes or until mixture registers 80 degrees F on instant-read thermometer.
  9. 9. In large bowl, beat remaining heavy cream on medium-high speed until stiff peaks form. With whisk, stir about one-quarter of whipped cream into chocolate mixture to lighten. Gently fold in remaining whipped cream. Cover; refrigerate at least 2 hours or overnight.
  10. 10. To serve: Spoon mousse into large pastry bag fitted with large star tip; pipe into cups. (Cups can be filled 3 hours ahead; refrigerate.) Garnish with stirrers, and candy, if desired.
  11. Makes 8 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 561.57 Kcal (2351 kJ)
Calories from fat 448.38 Kcal
% Daily Value*
Total Fat 49.82g 77%
Cholesterol 61.65mg 21%
Sodium 27.02mg 1%
Potassium 684.83mg 15%
Total Carbs 44.24g 15%
Sugars 23.63g 95%
Dietary Fiber 10.21g 41%
Protein 7.7g 15%
Vitamin C 0.5mg 1%
Iron 3mg 17%
Calcium 65.8mg 7%
Amount Per 100 g
Calories 430.57 Kcal (1803 kJ)
Calories from fat 343.78 Kcal
% Daily Value*
Total Fat 38.2g 77%
Cholesterol 47.27mg 21%
Sodium 20.72mg 1%
Potassium 525.07mg 15%
Total Carbs 33.92g 15%
Sugars 18.11g 95%
Dietary Fiber 7.83g 41%
Protein 5.91g 15%
Vitamin C 0.3mg 1%
Iron 2.3mg 17%
Calcium 50.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • high fiber

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