Silky Double-Chocolate Mousse Cups
Serves 6 | with Cranberry-Pecan Crunch ToppingCreamy, dreamy and decadent—this is the perfect end to any holiday meal. Layered chocolate mousse is bolstered by espresso powder and an addictively nutty topper. You won't be able to get enough of this elegant treat. The ingredients and nutritional values listed below are based on 6 servings. Ingredients: 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) (soy) • White chocolate chips (sugar, cocoa butter, whole milk powder, whey powder, soya lecithin, natural flavour) (milk, soy) • Icing sugar (sugar, corn starch) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Pecans • Dried cranberries (cranberries, sugar, sunflower oil) • Corn flakes (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) (barley) • Instant coffee.
Nutrition Values
Utensils
Cooking Steps
- Place bittersweet chocolate chips and espresso powder in a large metal bowl.
- Add 1/2 cup (1 cup) cream to a small pot. Bring to a simmer over medium heat.
- Once simmering, remove from heat. Pour cream over chocolate chips.
- Let sit without stirring for 1 min. Then, using a spatula, stir gently until combined.
- Let chocolate mixture cool to room temperature, 10-15 min. (NOTE: Do not put in the fridge to cool.)
- Line a plate with parchment paper. Set aside.
- Add white chocolate chips and peanut butter to a large microwaveable bowl. Melt in the microwave in 30 sec intervals, stirring between each interval, until mixture is smooth (1-2 min).
- Add pecans, cranberries, corn flakes and 1/4 tsp (1/2 tsp) salt. Stir to coat.
- Transfer mixture to prepared plate, spreading into an even layer, and place in fridge to cool completely. (NOTE: It's okay if the mixture clumps together!)
- Add three quarters of the icing sugar and remaining cream to another large bowl (extra large for 12 ppl). Using a whisk or electric mixer, beat cream until stiff peaks form, 2-4 min.
- Gently fold whipped cream into cooled chocolate ganache mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula, all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continuing up the side and scooping the mixture over the top.)
- Divide the mousse between 6 small cups or small bowls. Place in fridge to set for at least 1 hour, or overnight. (NOTE: If you don't have small cups or bowls, transfer to a serving dish and smooth into an even layer.)
- When ready to serve, break topping mixture into small, bite-sized pieces. Sprinkle remaining icing sugar over top. Gently toss to coat. (Note: It's okay if some of the icing sugar does not stick!)
- Remove mousse cups from the fridge. Top with cranberry-pecan crunch topping.
- Serve immediately or refrigerate until ready to serve.
