Make Hot Chocolate Cups
Nip winter chill in the bud with these delightful hot chocolate cups. These rich, delicious cups will impress your friends, taking your usual cup of “hot” chocolate to the next level. Although the title implies that you are making "hot" chocolate, this type of chocolate caliente is a little different than the run-of-the-mill hot cocoa at the ice rink. In this recipe, you'll be making the cups by molding melted chocolate around the water balloons, then adding a delicious mousse to "drink".
Servings: Approx. 3 cups
Contents
Ingredients
- ¾ cup whipped heavy cream (consider making your own as it tastes better)
- 6 ounces (170 grams) of quality semi-sweet chocolate chips or baking bars
- ½ ounce (15ml)) espresso or strong, black coffee
- ½ tablespoon dark rum
- 2 tablespoons unsalted butter
- ½ teaspoon flavorless, granulated gelatin
- 1 pinch of cayenne powder (optional)
- Chocolate shavings for garnish (optional)
Steps
Preparation
- Blow up the desired number of water balloons. Don't fill them with water. Instead, just add some air and tie a knot at the bottom.
- Blow the balloons up to cup size and keep mind you will be filling them with chocolate mousse.
- Blow the balloons up before you melt the chocolate. Once the chocolate is melted, you have to work fast to create the cups before the chocolate sets.
Melting the Chocolate
- Chop or break up the chocolate into small pieces before melting. This aids the melting process and reduces the chances of burning the chocolate.
- Melt the chocolate in a double boiler or in the microwave. This step requires constant supervision, as chocolate burns easily:
- Stir the melting chocolate often. If you're melting it in a pan or double boiler, stir constantly on low heat until the chocolate is fully melted.
- Check the melting chocolate every 30 seconds. If you're melting the chocolate in a microwave, set it to cook for 30 seconds. Check and stir before returning it to cook for another 30 seconds.
- Remove the melted chocolate from the heat source when it has a smooth, silky consistency. Now it's time to quickly create your cups.
Dipping the Balloons in Chocolate
- Dip the blown-up balloons in the batch of warm chocolate. Cover the balloon three quarters of the way with chocolate.
- Create a thin layer of chocolate around each balloon. Avoid making it too thick; a thin covering works well.
- Place the chocolate covered balloons on a sheet of waxed or parchment paper. Allow them to dry/cool.
- Allow the chocolate covered balloons to cool for up to 30 minutes. Alternatively, place the balloons in the refrigerator for faster cooling time.
Making the Chocolate Mousse Filling
- Create the whipping cream. Combine 1 cup of heavy cream with a teaspoon of sugar. Whip using an electric mixer at high speed until peaks form.
- Measure ½ a cup of whipping cream and place inside the refrigerator. This cream will sit atop the chocolate mousse cups.
- Pour ¼ of a cup of the whipping cream into a small bowl. Sprinkle with the gelatin. Leave for 10 minutes to allow for it to expand.
- Combine the chocolate chips, coffee, rum and butter in either a double boiler or the microwave.
- Stir the mixture constantly to ensure complete integration. Also, stirring the chocolate will minimize the possibility the chocolate will burn.
- Remove from the heat source while a few chocolate chunks are still visible. Combine with a bowl of whipping cream mixed with gelatin.
- Add a pinch of the cayenne powder to the mixture and stir well. Be sure to fully integrate the powder into the cocoa to get a hint of “kicked up” flavor.
- Do not overwork the mousse––too much whipping will lose its fluffy appeal.
Creating the Chocolate Cups
- Pop the water balloon once the chocolate has cooled and has set. Make sure a full 30 minutes has passed if you're unsure whether the chocolate is ready.
- Gently prick the top of the water balloon with a thin needle to release the air; do this carefully so the balloon doesn't explode.
- Allow the balloon to deflate and line the bottom of your cup. Wait for all the air to be released before proceeding to the next step.
- Gently pluck the deflated air balloon from inside the cup. Take care not to disturb the chocolate cup when removing the balloon.
- Scoop approximately ½ to 1 cup of chocolate mousse into your chocolate cup. The amount will depend upon the size you've made your chocolate cups.
- Sprinkle a few chocolate shavings on top. Don’t overdo it, but simply add a few slight shavings to add body and crunch to your mousse.
Shaping a Handle for the Chocolate Cup
- Shape a handle. This step is optional but it does give a realistic appearance to the chocolate cup if you're prepared to do some more work:
- Melt some additional chocolate. Allow to cool until it can be handled.
- Pour a thin "U"-style shape of melted chocolate onto a tray lined with parchment paper (or onto a silicone sheet). Use your fingers or a tool such as a knife to shape the "U" if needed. Leave to set.
- Apply the handle using dobs of melted chocolate.
- Gently top the cup with the remaining whipping cream. Consider adding some more shaved chocolate or even grate a coffee bean on top. Finished.
Warnings
- Some balloons may pop when the warm chocolate is applied. Try to be prepared for the bang! It's a good idea to be wearing an apron, to protect clothing from chocolate splash.
Things You'll Need
- 4 ounces of good quality chocolate
- Note that baking bars tend to melt more easily
- Note that baking bars tend to melt more easily
- A box of water balloons (even though you may only need three or four cups, water balloons break easily, so you may go through a few before obtaining three or four well shaped balloons)
- Double boiler or bain marie for melting chocolate
- Wooden spoon for stirring
- Electric mixer
- Bowl
- Chocolate grater or knife
- Baking sheet plus parchment paper or silicone sheet
- Pin for pricking balloons
