Chocolate & Hazelnut Mousse Cups

Yields12 Servings
For the Chocolate Dessert Cups:
 1 lb Coating Chocolate
For the Mousse:
 1 ¾ cups Whipping Cream or Topping, thawed
 4 Egg Yolks, at room temperature
 ¼ cup Sugar
 2 tbsp Water
 3 tbsp Praline Paste
 7 oz Semisweet Chocolate, melted
 1 tsp Vanilla Extract
For the Garnish:
 Blanched Hazelnuts, toasted
 Chocolate Shavings
1

Melt coating chocolate in a double boiler or microwave. Using a small pastry brush, completely coat cavities of a dessert cup chocolate mold. Allow to set and paint another layer of chocolate to ensure cups will not crack. Allow to set and remove from mold.

2

With an electric mixer on medium-high speed, beat cream until soft peaks form. Place in refrigerator until needed.

3

In a clean mixing bowl, with a clean whisk, beat yolks on high speed until pale and frothy.

4

Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl containing eggs.

5

Beat on medium-high speed until slightly thickened, about 5 Minutes. Beat in praline paste. Stir in melted chocolate, vanilla, and a pinch of salt.

6

Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combine.

7

If there are any lumps in your mousse mixture, pass through a coarse sieve into a large bowl; discard any solids. Refrigerate 1 Hour or until firm.

8

Transfer mousse to a disposable pastry bag fitted with a large star tip. Pipe mousse into chocolate cups to fill; garnish with hazelnuts and shaved chocolate.

Ingredients

For the Chocolate Dessert Cups:
 1 lb Coating Chocolate
For the Mousse:
 1 ¾ cups Whipping Cream or Topping, thawed
 4 Egg Yolks, at room temperature
 ¼ cup Sugar
 2 tbsp Water
 3 tbsp Praline Paste
 7 oz Semisweet Chocolate, melted
 1 tsp Vanilla Extract
For the Garnish:
 Blanched Hazelnuts, toasted
 Chocolate Shavings

Directions

1

Melt coating chocolate in a double boiler or microwave. Using a small pastry brush, completely coat cavities of a dessert cup chocolate mold. Allow to set and paint another layer of chocolate to ensure cups will not crack. Allow to set and remove from mold.

2

With an electric mixer on medium-high speed, beat cream until soft peaks form. Place in refrigerator until needed.

3

In a clean mixing bowl, with a clean whisk, beat yolks on high speed until pale and frothy.

4

Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl containing eggs.

5

Beat on medium-high speed until slightly thickened, about 5 Minutes. Beat in praline paste. Stir in melted chocolate, vanilla, and a pinch of salt.

6

Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combine.

7

If there are any lumps in your mousse mixture, pass through a coarse sieve into a large bowl; discard any solids. Refrigerate 1 Hour or until firm.

8

Transfer mousse to a disposable pastry bag fitted with a large star tip. Pipe mousse into chocolate cups to fill; garnish with hazelnuts and shaved chocolate.

Chocolate & Hazelnut Mousse Cups

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