Two-Tone Cups

Two-Tone Cups
Servings: 6 Prep 25 mins Chill 1 hr

Ingredients

White Chocolate Mousse:
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons hot fresh-brewed coffee
  • 1 cup heavy cream
  • 2 tablespoons superfine sugar
  • 3 ounces white baking chocolate, melted and cooled
  • 6 cups paper cups (8 ounces each)
Dark Chocolate Mousse:
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons hot fresh-brewed coffee
  • 1 cup heavy cream
  • 3 tablespoons superfine sugar
  • 3 packages (1 ounce each) premelted semisweet chocolate
  • Berries and white chocolate curls, for garnish (optional)

Make It

White Chocolate Mousse:

1. Sprinkle the gelatin over the hot coffee in a small glass dish; stir to thoroughly dissolve the gelatin.

2. Beat heavy cream in medium-size bowl on medium-high speed until foamy. Add superfine sugar and continue to beat until soft peaks form. While continuing to beat, add the cooled gelatin mixture. (If gelatin mixture has started to set, gently heat the mixture in microwave oven for 10 to 15 seconds, and then stir to dissolve.) Beat until the gelatin mixture is blended in.

3. Beat cooled white chocolate into gelatin mixture and continue to beat until mixture is consistency of thick sour cream. Spoon mousse into large plastic food-storage bag or into pastry bag without a tip; if using the plastic bag, snip off a corner with a scissors.

4. Coat the inside of the 6 paper cups with nonstick cooking spray. Pipe the mousse into the cups, dividing equally. Gently tap cups on counter to release any air bubbles.

Dark Chocolate Mousse:

5. Sprinkle the gelatin over the hot coffee in a small glass dish; stir to dissolve the gelatin.

6. Beat heavy cream in medium-size bowl on medium-high speed until foamy. Add superfine sugar and continue to beat until soft peaks form. While continuing to beat, add cooled gelatin mixture. (If gelatin mixture has started to set, gently heat in microwave oven for 10 to 15 seconds, and then stir to dissolve.) Beat until gelatin mixture is blended in.

7. Beat in semisweet chocolate and continue to beat until consistency of thick sour cream. Spoon mousse into large plastic food-storage bag or into pastry bag without a tip; if using plastic bag, snip off a corner. Pipe mousse into 6 cups on top of white chocolate mousse, dividing equally. Refrigerate for at least 1 hour.

8. To unmold, cut off the part of paper cup that contains no mousse. Over small serving plate, unmold by gently pushing bottom of cup while shaking mousse loose. Repeat with remaining cups.

9. Serve with assorted berries or chocolate curls on top, if desired. Makes 6 cups.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 466, Fat, total (g): 39, chol. (mg): 112, sat. fat (g): 24, carb. (g): 30, fiber (g): 2, pro. (g): 4, sodium (mg): 47, Percent Daily Values are based on a 2,000 calorie diet.