Ann Reardon

Chocolate Cup Recipe

chocolate cup recipe how to

What is the perfect dessert for a romantic evening?
A cup made from chocolate filled with mousse and topped with a vanilla foam.
According to a study done in a bookstore in Belgium the smell of chocolate made customers browse for longer. Interest in cookbooks and romance novels increased as did the interaction with staff. Customers were not as interested in history or crime thrillers when the smell of chocolate was around.

 

For 4 chocolate cups you will need:

* Rectangle of plastic acetate for chocolate work can be purchased from chef supply stores or you can buy acetate from craft stores or use clear plastic from overhead projector sheets. My rectangle was 26cm (10.24 inches) x 10cm (3.94 inches)

* a saucer, the one I used was 15.5cm (6.1 inches) in diameter

* 500g (17.64 ounces) Tempered Chocolate (or you can use fake/compound chocolate see this post on what chocolate to use and tempering) The amount of chocolate that you need will vary with cup size and the thickness you make your chocolate.

* a little oil and some plastic wrap

* handle template

Watch the video below for instructions on how to make the cup:

 

White chocolate mouse filling recipe enough for 4 cups:
for video instructions on making the mousse see the instagram cake post
300g (10.58 ounces) or 1 cup plus 3 Tbsp and 1 tsp milk (4%)
100g (3.53 ounces) or 1/3 cup plus 1 tbsp and 1 tsp cream

Whisk together the egg yolks, sugar and cornstarch until smooth.
In another bowl mix together the water and gelatine and set aside.
Place the milk, cream and vanilla into a saucepan and heat until it boils, then add it a little at a time into the egg yolk mixture, stirring well after each addition. Once it is all combined pour it back into the saucepan. Return it to the heat and stir continuously until it thickens, then keep stirring over the heat and let it bubble for at least 30 seconds.
Remove from the heat and stir in your gelatine until it is dissolved. Melt your chocolate, it does not need to be kept in temper just melt it carefully so that you do not burn it and mix it together with the custard. Leave it to cool to room temperature.

Whip the remaining cream and then using a spatula fold the chocolate custard into the cream.

chocolate cup recipe ann reardon

Vanilla Foam Recipe
1 1/2 cups or 375millilitres (12.68 fluid ounces) milk (4%)
2 tsp gelatine powder
2 tsp sugar
optional – vanilla essence

Place one cup or 250ml of milk into a container. Put the remaining 1/2 cup of milk in a cup with the gelatine and sugar, mix well, then heat until just boiling. Mix into the cold milk and refrigerate until it starts to set around the edges. Then whip using electric mixers until you have plenty of foam. Spoon some over each cup and place in the fridge to set.

Sprinkle with unsweetened cocoa powder.

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

75 Comments View Comments

  1. Hi Ann,

    I’m a year 7 food tech student in Sydney and I’m making this chocolate cup for a project except I’m switching the mousse with my own tiramisu’ recipe. For the project we’re required to make a menu with price listings – any ideas?? I have no idea how much someone would pay for one of these in a cafe.

    Thanks
    Susanna

    • sorry Susanna, no idea. that would depend on how upmarket the restaurant is. It wouldn’t be cheap though as it’s hand made and quite time consuming

  2. Hello Ann!
    Just asking,can i use toblerone chocolate for this recipe?

  3. Cool! I like it! You’re amazing auntie Ann.I wanna be like you one day! I want to do everything like you do.Thank you for all your recipe and creativity.

    • thankyou littlechef, you’re very sweet

      • My pleasure

  4. What’s up, all is going well here and ofcourse every one is sharing information, that’s in fact good, keep
    up writing.

  5. Is their any other options for not using gelatin in the mouse?

  6. Hi Ann,

    I was wondering, what would be the easiest way to make 25 cups. I would love to make them fir my mom’s friends when they come over for the rosary. Do I make them in batches of 4 as the recipe calls for? Then, how long can they sit at room temperature.

    Also, if I add a bit of dulce the leche liquor that I bought in Argentina, can I do a tiny layer of that at the botton of the cup prior to putting the mouse filling? Or will this interfere with the consistency of the mouse. Or Any idea as to what I can add to this liquor so it can harden a bit and doesn’t interfere with he mouse filling.

    I know too many questions, but I just love this little cup.
    Thank you bunches!

    • Hi Claudia yes you should be able to add the liquor to the base. You can make as many as you want at a time, I would store them all in the fridge

  7. Hey Ann,
    Can i skip the gelatin in the mousse or just use something else because i live in Holland and you cant buy gelatin anywhere.

    • Hi fleur, the gelatin makes it set, do you have it by a different name? Do you have jello or jelly? If so what is the setting ingredient in that called?

    • Fleur, I’m from the Netherlands as well and you can buy gelatine here in ever supermarket…. I wonder how it’s possible that you haven’t found it yet 😛

  8. Hi Anne,

    Thanks for this recipe- it worked out great!
    My grandma loved the cup!

  9. Hi Ann, I have a question, how long do you set the chocolate in the acetate before wrapping it around the container?

    • Hi Ana, this takes a bit of practice, tempered chocolate sets up pretty quickly, you need it to be firm enough not to drip off the page when you lift it but not so firm that it cracks when you roll it.

  10. Hey Ann
    You can also try making chocolate spoons for your dessert.
    Love your recipes.

  11. I love this cup and saucer and would like to give as a gift during this holiday season. Wil it stay at a room temperature ?? If I use tempered chocolate???

    Sapna

  12. Hello Ann, may i ask you if i could use regular milk chocolate instead of white chocolate?

  13. i´ve tempered my chocolate but it was still a little soft !?

    • Hi gul, if it was still soft it may have not been quite fully tempered.

  14. Hey Anna! Is it fine to use Hershey kisses? Would it be fine to use normal chocolate ? Is not where can I buy the chocolate?

  15. Hi Ann, Can I use greaseproof paper instead of plastic acetate?

    • Hi Jessica you could try using non-stick paper but under the weight of the chocolate it folds and twists easily which is why the acetate is easier to get a smooth surface with.

  16. Hi Anne, just found your website and I’m loving it! It has given me some ideas to do on these holidays. I’m only twelve so they will be a fun experiment.

    • Have fun baking

  17. PLEASE PLEASE pillow cake or doc mac stuffins lambie please ann

    • its coming, probably will be Nov for that one 😀

  18. full cream 😀

  19. Hi! May I ask in your every chocolate decoration recipe, were the chocolates hot/warm when you do it? Im hoping for your reply 🙂

    • hi mary anne the chocoalte is barely warm, please do go to the post on tempering chocoalte

  20. Hi ann if i wanted.to.put a pattern on the mug how can i do it?. Ty you ann. I hope your kids are having a great school hoilday

    • hi beth you could use transfer sheets or pipe some designs on, if you click on chocolate in the menu across teh top there are lots of ideas there.

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