Make your own Easter chocolate cups
to fill with chocolate mousse, ice-cream, whipped cream, fruit or your favorite!
Happy Spring everybody!
I'm super excited to share this recipe with you today, because I know it will have you itching to get into the kitchen and try it yourself as soon as you have the chance.
These dark chocolate little cups are filled with dense and rich white chocolate mousse, and a fresh raspberry on top. Chocolate on chocolate with a splash of color for the perfect "wow" touch.
They are sinfully sweet, eye-catching and simply great for Easter. But whether you are making them for the upcoming holiday, or for any other occasion any day of the year, these chocolate cups are a sure show-stopper.
Just look!
This recipe takes chocolate to an exciting new level. And making your own chocolate eggs using little balloons is such a fun and creative idea.
You can fill the chocolate cups with mousse like I did. Or they also taste fantastic with a little scoop of your favorite ice-cream, a dollop of whipped cream, or a spoonful of fresh fruit.
No matter how you dressed them up, these little chocolate cups are going to take your breath away.
Literally ... if you don't have some sort of pump to inflate the balloons. Haha :)
Homemade chocolate eggs are deceivingly easy to make, especially if you are a little crafty.
All you need are chocolate chips and little balloons (water balloons are just the right size and quite cheap).
As always, use good quality chocolate. The chocolate egg can only taste as good as the chocolate you are melting!
Here is what you do. Wash well the balloons before using and inflate to the size of a large egg. No need to grease with spray or oil - the chocolate will not stick.
Melt the chocolate in a microwave, or in a double boiler if you prefer. Let it cool a little before dipping the first balloon .. or it might pop!
Dip in chocolate, place on a baking sheet lined with parchment paper and refrigerate until set. If the melted chocolate starts to harden before you are finished dipping the balloons, simply microwave for few more seconds.
Once the chocolate cups are hard enough, you are ready to pop the balloons. The best part of it all. Watching the colorful balloon deflate and the delicate chocolate shell around take shape is incredibly satisfying.
Unless it fails of course ... So make sure to watch my video for useful tips and tricks so it won't happen to you :)
- This post first appeared on Cooking with Manuela in March 2017.
INGREDIENTS:
YIELD: about 15 chocolate eggs
- about 15 small balloons (water balloons), washed well
- 12 oz (340 gr) of semi sweet chocolate chips
- 1/3 cup plus 1/2 cup (80 ml plus 120 ml) of whipping cream, divided
- 2 egg yolks
- 2 tablespoons of sugar
- 7 oz (200 gr) of white chocolate chips
- about 15 raspberries
PREPARATION:
TIME:
Let's start by preparing the white chocolate mousse - it takes longer to cool in the refrigerator than the chocolate cups.
Bring 1/3 cup (80 ml) of heavy cream to a simmer.
In another small pan, beat the egg yolks with the sugar until light and fluffy. I use an electric mixer to make it faster but a regular whisk will do the job.
Gradually add the hot whipping cream.
Cook over medium heat while stirring, for about 2 to 3 minutes, until the mixture thickens.
Pour the hot mixture into a bowl with the white chocolate chips. Stir until smooth.
If the white chocolate doesn't melt completely, place the bowl in the microwave for 10 seconds or so. Mix again.
Whip half cup of heavy cream to stiff peaks. Gradually fold into the white chocolate mix.
Refrigerate until set, for at least one hour.
For the chocolate eggs:
Line a baking sheet with parchment paper.
Wash well the balloons and inflate to a small size (about the size of a large egg).
Melt the chocolate in the microwave, set at high for 30 seconds.
Check, stir and add 30 more seconds if needed, until all melted and smooth.
Let the chocolate cool down one minute or two. If too hot the balloons will pop!
Dip the balloons in the melted chocolate and make it go up on the sides You can do an even edge on top. Or up on four sides to make it look like the petals of a tulip.
Let the extra chocolate drip back in the bowl.
Set the balloons onto parchment paper. You want some extra chocolate on the bottom which will make a base for the cups.
Refrigerate for about 10-15 minutes until set (or freeze for about 5 minutes).
Pop the balloons with a needle or scissors, and gently remove the balloon from the chocolate.
IF this happens:
It means you need to refrigerate for longer.
If this happens, and you can't pull the balloon off the chocolate:
Do NOT pull too hard, or you'll break the chocolate.
Let the egg sit at room temperature for a few minutes, and the balloon will easily come off.
Fill with chocolate mousse and top with a raspberry.
Keep refrigerated until ready to serve.
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