To Make Chocolate Mousse Cups: Place 3 or 4 cups into the cavities of the egg crates. Tilt the cups at a 45-degree angle. Pour in the chocolate mousse, dividing equally among the cups.

Cover the individual chocolate mousse cups tightly with plastic wrap and store them in the refrigerator for 1-2 days. Do not freeze them, as it will significantly change the texture.

Cover the individual chocolate mousse cups tightly with plastic wrap and store them in the refrigerator for 1-2 days. Do not freeze them, as it will significantly change the texture.

Preparation. Step 1. Whisk ½ cup chilled heavy cream in a small bowl to stiff peaks; cover and chill.. Step 2. Combine 4 large egg yolks, ¼ cup brewed espresso or strong coffee, room temperature ...

Spoon half of chocolate mousse (about 2 cups) onto center of cake, and spread evenly within border using a small offset spatula. Top with second cake layer, cut side down, and repeat process with ...

Chocolate Mousse. Yield: 8 to 10 servings. Total time: 20 minutes, plus overnight chilling. Ingredients. 1/2 cup/120 grams heavy cream, plus more if needed and for serving if you’d like.

This mousse is magic, and the layer of jelly and chocolate cups are just the amazing, perfect, icing on the cake. An ideal dish to show off with at dinner parties. These delectable-looking ...

Since they were released they've been flying off the shelves and TikTok has been full of people trying the new dessert. There's three flavours for the cookies - Raspberry and White Chocolate Cookie ...

1. Have on hand 4 custard cups or glasses (1 cup capacity each). 2. In a heavy-based saucepan, bring 2 inches of water to a boil. Set the chocolate in a heatproof bowl over hot, but not boiling ...

To make the chocolate cups: in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate ...