borderingschizo (borderingschizo) wrote in curiouscupcakes,
borderingschizo
borderingschizo
curiouscupcakes

chocolate mint mousse cupcakes + recipe



When I saw this book in Borders, I just had to have it. The photography is amazing, and the recipes are a nice spin on mostly traditional ones. My sister was with me when I bought it, and for her birthday last weekend, I told her she could pick any recipe and I'd make it for her. After a long deliberation, she chose choc-mint mousse cupcakes.



They tasted great, although it was a little bit fiddly, especially the mousse. I modified the recipe from the book slightly based on the ingredients I had at the time - with deadlines all week, I didn't get a chance to go shopping! I also should have made the mousse slightly earlier so it had time to set better, even though I left it in the fridge for longer than the recipe said!



Chocolate mousse

150g dark chocolate, chopped
1/2 teaspoon peppermint essence
3/4 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar

1. Combine chocolate, essence and half the cream in a medium heatproof bowl over a medium saucepan of simmering water, stir until smooth. Allow to cool for 5 minutes.
2. Stir in egg yolks.
3. Beat remaining cream in a small bowl with electric mixer until soft peaks form.
4. Beat egg whites in another small bowl with electric mixer until soft peaks form; add sugar gradually, beat until dissolved.
5. Fold cream into chocolate mixture, then egg whites.
6. Spoon mixture into a shallow baking dish. Cover, refrigerate 4 hours or until firm.

Double chocolate mint cake

Square after dinner mints *
60g dark chocolate, chopped
2/3 cup (160ml) water
90g butter, softened
1/2 teaspoon peppermint essence
1/2 teaspoon vanilla essence
1 cup firmly packed brown sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoons cocoa powder
1/3 cup almond meal **

* I used 5 mint slice biscuits roughly chopped
** I used the same quantity of hazelnut meal

1. Preheat oven to 170C. Line 12 hole muffin pan with paper cases
2. Combine chocolate and water in a small saucepan, stir over low heat until smooth
3. Beat butter essences, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
4. Stir in sifted flour and cocoa, meal, warm chocolate mixture and reserved after dinner mints.
5. Divide mixture among cases.
6. Bake for 30-40 minutes (depending on size of cakes). Turn cakes onto wire rack to cool.

Assembly

1. Make chocolate mousse first
2. Prepare cupcakes and allow to cool.
3. Place a lightly greased collar of foil around each cake. Divide firm chocolate mousse evenly among tops of cakes. Freeze cakes for about 30 minutes to help set the mousse quickly.
4. Dust mousse with extra sifted cocoa. Gently remove foil; dip spatula in hot water and smooth side of mousse.

Note: My mousse did not seem set enough, so I placed a big spoonful of mousse on each cupcake and smoothed with a spatula, then put in the freezer. The leftover cupcakes stayed in the fridge overnight and by the next evening were perfect - the mousse was set and they were absolutely delicious. I also chose to decorate with chocolate curls rather than sifted cocoa.

Half eaten:


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