For 4 Chocolate Cups you will need:
* Rectangle of clear plastic acetate for chocolate work.
– Rectangle in video demo was 26 cm x 10 cm (10.25” x 4”).
* Saucer in video demo was 15.5 cm (6”) in diameter.
* A little amount of oil and plastic wrap.
* Handle template. Click Here to Download and Print Picture – A4 size.
* 500 g (17 oz) Tempered Chocolate (or you can use fake / compound chocolate).
The amount of chocolate needed will vary with cup size and the thickness you make your chocolate.
For Chocolate Mousse you will need:
300 g Milk – 4% (10.5 oz or 1 cup plus 3 tablespoons and 1 teaspoon)
100 g Cream (3.5 oz or 1/3 cup plus 1 tablespoon and 1 teaspoon)
1 teaspoon Vanilla
6 Egg Yolks (90 g or 3 oz)
80 g Sugar (2.8 oz or 1/3 cup plus 1 teaspoon)
20 g Cornstarch (Cornflour) (0.7 oz or 3 tablespoons)
30 g Gelatine Powder (1 oz or 2 tablespoons)
125 ml Water (4.25 fl oz or 1/2 cup)
260 g White Chocolate (8.6 oz)
Additional 600 g Cream (20 oz or 2.5 cups)
For Vanilla Foam you will need:
1+1/2 cups Milk – 4% (375 ml or 12.7 fl oz)
2 teaspoons Gelatine Powder
2 teaspoons Sugar
Vanilla Essence – optional
Chocolate Mousse Method:
Whisk together the egg yolks, sugar and cornstarch until smooth.
In another bowl mix together the water and gelatine and set aside.
Place the milk, cream and vanilla into a saucepan and heat until it boils,
then add it a little at a time into the egg yolk mixture, stirring well after each addition.
Once it is all combined pour it back into the saucepan.
Return it to the heat and stir continuously until it thickens,
then keep stirring over the heat and let it bubble for at least 30 seconds.
Remove from the heat and stir in your gelatine until it is dissolved.
Melt your chocolate, it does not need to be kept in temper,
just melt it carefully so that you do not burn it and mix it together with the custard.
Leave it to cool to room temperature.
Whip the remaining cream and then using a spatula fold the chocolate custard into the cream.
Vanilla Foam Method:
Place one cup (250 ml) milk into a container.
Put the remaining 1/2 cup of milk in a cup with the gelatine and sugar.
Mix well and then heat until just boiling.
Mix into the cold milk and refrigerate until it starts to set around the edges.
Then whip using electric mixers until you have plenty of foam.
Spoon some over each cup and place in the fridge to set.
Sprinkle with unsweetened cocoa powder.
Find mentioned videos “How to Temper Chocolate” and Is It Real Chocolate?” Here