CHOCOLATE MOCHA CUPS

My husband makes a wonderful chocolate silk pie that has a graham cracker crust, but we were having guests that had gluten issues, so he pivoted to this chocolate mocha cup idea. It was perfect for a big party we were giving, and everyone loved them. If you’re looking for what to serve them in, look for “mini-dessert cups,” there’s a bunch on Amazon and they’re inexpensive.

INGREDIENTS (Serves 20)

FOR CHOCOLATE MOUSSE

2 large egg yolks

1 tablespoon white sugar

2 tablespoons water

2 tablespoons cointreau

1 tiny pinch salt

4 ounces semi-sweet chocolate chips

1 tablespoon unsalted butter

1/2 cup heavy whipping cream, cold

FOR WHIPPED CREAM

1 cup heavy whipping cream

1 tablespoon Instant Espresso

¼ cup powdered sugar

½ teaspoon vanilla

½ teaspoon CointreauSprinkles (optional for garnish)

Shaved chocolate pieces (optional for garnish)

PREPARATION

FOR THE MOUSSE

In a medium sized saucepan, add the egg yolks, sugar, water, Cointreau and salt. Turn heat to medium-low and whisk until the mixture is combined and thick (about 145 degrees).

Whisk in the chocolate and butter until melted. Allow to cool for about ten minutes.

Using a hand mixer, beat the whipping cream until stiff peaks form.

Spoon 1/3 of the chocolate mixture into the cream and fold using a spatula. Add in the remaining chocolate and continue to fold until chocolate is fully incorporated.

Chill for one hour.

TO MAKE WHIPPED CREAM
Using a large mixing bowl and a hand mixer, combine whipping cream, instant espresso, powdered sugar, vanilla and Cointreau until peaks are very stiff.

TO ASSEMBLE
Using a pastry bag, pipe the chocolate mousse into the bottom halves of the cups. Using a separate pastry bag, pipe the whipped cream on top.

Feel free to garnish with sprinkles or shaved chocolate pieces.