Triple Layered Chocolate Mousse Teacups!
100 g dark chocolate (at least 70% cocoa solids) broken up into pieces 300ml double cream 50g caster sugar
Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil
Note: this happens faster if you preheat the saucepan before adding the cream
Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water. Separate egg white into a bowl Whisk the egg white with a hand-held electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture. Voila
Mint Chocolate Ganache. Melt two slabs mint choc with a little cream in micro...about 30secs to a min. Stir till all chocolate dissolved. Too dry...add more cream and whisk whisk whisk.
Nutella Ganache Do the same with Nutell and Cream but add a tsp of cocoa once done. Decadence!
In the teacup I put a layer of Romany Cream Chocolate biscute crumbs. Then the Mousse Then crushed roasted cashews Then Ganache (of choice) Then slightly thickened cream Not stiffly wipped you must be able to be able to almost pour it but not too thin. Dust with cocoa. Put a little in a sift (the small ones we use for tea lol) and dust over dessert.