Chocolate cups (3 pcs)
milk or dark chocolate for the cup
caramel chocolate for the lid
- Finely chop the chocolate (or take chocolate drops) and melt it in the microwave or saucepan with a thick bottom on the lowest setting.
- Temper the chocolate. If you don't have experience with tempering, we recommend using dark chocolate as it's easier to work with. The main thing is not to overheat to more than 104F | 40C! Don't melt all the chocolate - as soon as more than half of it has melted, turn off the heat and stir the mass.
- Make a small notch on top of all the cups to make it easy to remove the base after cooling.
- Pour 1/3 of the chocolate into the cup and spread over the walls. Pour off the excess, and place it in the fridge for 15-20 minutes. If you are using chocolate with a higher fluidity, you can reapply the chocolate layer to thicken the walls.
- Take the cups out of the fridge, and remove the paper or plastic base. The cups are ready.
- Soak gelatin in cold water.
- Heat milk until hot.
- Separate the egg whites from the yolks. Beat the whites. Whisk yolks with sugar.
- Whisking the yolks, add hot milk in a thin stream. Stirring constantly, boil the mixture on low heat until it thickens.
- Add the squeezed gelatin and room-temperature butter.
- Divide the mixture into 2 parts. Add the chocolate to one of them and combine until it dissolves.
- Add 1/2 of the whipped whites into each part of the mixture.
- Fill the cups halfway with the chocolate mousse, and put them in the fridge. As soon as the top layer sets, fill with the other half of the mousse.
- Leave in the fridge until completely stabilized (about 4 hours).