“There’s nothing better than a good friend, except a good friend with Chocolate” Linda Grayson
The ‘hot’ aspect comes from the addition of cayenne pepper, which pairs nicely with chocolate. Don’t be afraid of the heat!
You get a cold creaminess from whipped cream, sweetness and crunch from chocolate cup, and heat from the cayenne pepper.
Prepare to have your taste buds dancing to a sweet and spicy tune!
I seem to be doing more social media now a days but I still enjoy baking up a storm in the kitchen. Lots of things happening this month! Check out Ghirardelli, I’m featured on there every month. I will be baking for the Austin Blogger Bake sale to raise money for Japan and the online bake sale for Japan. Check back for posts on those. And I will be going to the Texas Wine & Food Festival. Nevertheless, hopefully it’s not too late for hot chocolate! I know some of my friends who are in the northern States are still experiencing cold weather. Thankfully it’s been warm and sunny in Austin Texas.
To make these chocolate cups, melt about 4 ounces to make 3 cups. Allow the chocolate to cool to slightly lukewarm but before the chocolate hardens up again. This is very important unless you want to see a balloon covered with chocolate exploding on you (don’t ask me how I know).
I suggest using a high quality melting chocolate. I recommend using Ghirardelli baking bars. You can either use the double boiler, direct heat, or microwave method. Remember to break the chocolate bar into small pieces to ensure even melting.
Place the chocolate covered balloons on a pan covered with parchment paper.
You can either let the balloon sit for 30 minutes or stick them into the fridge to harden up faster.
Be careful when you pull the balloons off the parchment paper. And don’t hold them to tight or else the sides will crush in and that’s not fixable. If there are slight cracks along the sides or on the bottom, fix them with a piping bag filled with melted chocolate
Adapted from Alton Brown
3/4 cup whipping cream
6 ounces quality semi-sweet chocolate chips
1/2 ounces espresso or strong coffee
1/2 tbsp dark rum
2 tbsp butter
1/2 tsp flavorless, granulated gelatin
pinch of cayenne powder
- Chill 1/2 cup whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Sprinkle in cayenne powder and fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Makes 3-4 servings.
Fill first with chocolate mousse
You can also add a topping of fresh whipped cream and garnish with a dash of cocoa powder.
|Chocolate cup cut right down the middle|
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** I am proud to announce this recipe has been featured on a NY based magazine!
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