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. Is it okay if i use choclate moose and not the white choclate moose and the vanilla foam

    • Hi Kristian. You could but it will all look a bit too brown. If you wish use white chocolate with a little of the normal chocolate mixed in.

  2. What’s the best kind of chocolate for this diy? Is dipping chocolate good, Hershey? Thanks.

  3. Hey Ann, I know this is a few years old, but I was watching the video again on YouTube (I had a sweet tooth that needed to be vicariously satisfied). I am most interested in making the mousse, but I was thinking about how tasty a white mocha flavor would be. If I wanted a coffee flavor for the mousse, how would you suggest I go about it? I can use instant coffee, because that is what I drink. If you have time to reply, I appreciate it.

  4. Hi Ann, I love your YouTube videos! Just one question, what is 4% milk? Here in the States, we have whole, 2%, 1% and non-fat. Which soul you suggest as a substitute? Thanks!

    • Hi Angela, whole milk is 4% fat.

  5. Just wow wow and wow from Vancouver Island Canada. Can plastic wrap be used in the place acetate.

    Thanks Lyn in Nanaimo

    • Hi Lyn, You really need a firm, flexible and tolerant plastic for this. Plastic wrap isn’t a suitable alternative.

  6. And also how many grams of chocolate should i use if I’m making it for 8 people? Thank you

    • Hi Kay, double the quantities given.

  7. Hi Ann, I have a question, if I use a different filling for example hot stuff should I put a barrier in the cup so it will be less fragile

    • If you put anything hot in the cup, the cup will melt even with a barrier.

  8. Hello, Ann. I have a question for you. Could you tell me how to reduce the recipe of the chocolate cup so I can make only enough white chocolate mousse to make one cup? I don’t have people over very much and I live with my mother so I want to make enough mousse for one to two chocolate cups but for now I just want enough mousse for one cup. Thank you.

  9. Hello, Anne. I have two questions for you. The first is how do you keep the foam from getting milky? I have frothed it up after making it right, how it is supposed to be done but I try to skim off the top but I still don’t get much froth, just the milk. It does thicken and there are a few bubbles but it mostly looks like milky jello. My second question would be how do you keep finger prints from getting on the cup part. It is firm and holding like it should but for some reason it melts some and I end up getting finger prints on it. How do I keep that from happening?

    • Hi Carrie, It sounds like your milk and gelatin might have needed a little bit longer in the fridge. It needs to be just be about to set point. The best way to avoid fingerprints is to use silicon gloves. You can get these at baking stores and in some supermarkets.

  10. Basically, Anne, I am talking about chocolate chips. I apologize if I didn’t make that clear before. Yes, I am talking about Toll House chocolate chips. I was just wondering if I could go that route, as long as it’s real chocolate I could temper. I know that real chocolate is tempered and fake chocolate is not. Thank you.

    • Hi Carrie, We don’t get that product here but if it is real chocolate or a suitable compound chocolate it should work well. Sometimes chips have an additive to keep the chip shape stable during cooking and if there is that kind of additive they wont melt easily and form the shape you want to create.

  11. Hello, Ann. Could you tell me whether I could use melted chocolate morsels or not for the cup and saucer. I would greatly appreciate it. Thank you.

    • Hi Carrie, Are morsels a brand or are you just describing bits of broken chocolate? As long as you temper the chocolate if it is real chocolate.

  12. Make a Crossey Road cake

  13. You are unique in many ways

  14. Hi
    I’d like to make this for a dinner party. How long would they keep in the fridge once made
    Thanks

    • Hi Mandy, With the completed filling, you could make these the day before. The chocolate cup without the filling could be made a couple of days out.

  15. Hi Ann i would like to say a huge thanks for showing the chocolate cup recipe on YouTube it was a cool and interesting thing to make when I got the ingredients and tried it out once again thank you so much

    • Thanks for the great feedback May.

  16. Hi Ann, I have recently started watching your video please can u tell me if I used fake chocolate will my cup still hold its place when I will take it out the fridge.i will very grateful to you thanks 🙂

  17. Hi. My name is Madeline and I have one question. How can I make the cups because I haven’t got these plastic acetate for chocolate work. I Don’t know how I can do it till easter. Can you help me? 🙁

    • Hi Madeline, Yu can get acetate from a newsagents or similar.

  18. Hi….I’m a 15 year old girl from Iran……..
    I love how you cook….I think that you are great…..
    .
    .
    Just wanted to say that you ar amazing and cool.

    • 😀 😀 sending hugs from Australia

  19. hi ann sorry for my english
    Wouawww it s amazing all what you do
    I m watching you from israel and i like all recipes you do!!!
    You re a really big chief!!! And also so cute…

  20. Hey there, I think your awesome

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