Mango Mousse in Chocolate Cups

I always wanted to make those pretty chocolate cups seen in fancy bakeries. They’re not terribly complicated to make but they’re tricky to remove on one piece. I like how my mini springform pan turned out except a huge chunk broke off in the back. But if you look from one angle, you can’t tell.

Chef Uy: Look what I made! It’s a chocolate cup!
B: Wow that looks amazing!!!
Chef Uy: *shifts angle to turn around cup*
B: Hey, you cheater!!!

I guess it’s kinda like life; show the good side first and hide the bad. Well, whether pretty or ugly, it all tasted excellent.

Mousse inspired by Joe Pastry. I think I didn’t dissolve the gelatin evenly as there were some chunks, and next time I might use only 1 tablespoon gelatin. The mousse hardened quite nicely once set though (unfortunately, it spilled out the open end so it didn’t look so pretty)

Ingredients
Chocolate Cups:
2 cups chocolate chips, melted

Mango Mousse:
1 1/2 cups ripe mangoes (2-3 mangoes)
1 orange zested
2 tablespoons unflavored gelatin
1/2 cup heavy whipping cream

Directions

Chocolate Cups:
Melt your chocolate in the microwave 30 seconds at a time, stirring until smooth.

Using a small spoon or paintbrush, spread chocolate inside your mold. Make sure you spread it evenly and thick enough so it can hold its shape when solid. Refrigerate

Notes: Refrigerate or freeze your mold beforehand, if metal.

I used a muffin liner, a muffin pan, and a mini springform pan as my molds to test which would work best. The muffin liner is messy and you need to place it inside a muffin tin so it holds its shape, but you can carefully peel the liner and get your cup. The muffin pan was a fail, as I couldn’t remove the chocolate from the tray. The mini springform pan was the best looking one because it was smooth and even, but it one side cracked upon removal.

Mango Mousse:
Peel, scoop, and purée the mangoes and the sugar in a food processor until smooth.

Pour purée into a small saucepan, warm it gently, then add the gelatin, stirring it until it dissolves. Zest your orange and mix. Allow it to cool, stirring it from time to time and put in the fridge for about 10 minutes. During this time, whip the cream until stiff peaks. Fold mango purée into whipped cream. Refrigerate to allow the gelatin to set.

(You can eat the mousse immediately too *shifty eyes*)