CHOCOLATE
MOUSSE CUPS
ACTIVE: 55 min l TOTAL: 1½ hr
(plus overnight chilling) l MAKES: 12Cooking spray
12 chocolate sandwich cookies
4 large eggs
½ cup sugar
¼ teaspoon salt
2 tablespoons water
6 ounces semisweet chocolate,
melted, plus shaved chocolate
for topping
1¾ cups heavy cream
2 tablespoons sour cream- Coat a 12-cup muffin pan with
cooking spray and put a cookie in
the bottom of each cup. Whisk the
eggs, sugar, salt and water in a large
heatproof bowl. Bring a few inches
of water to a simmer in a medium
saucepan and set the bowl on top
(do not let the bowl touch the water).
Cook, whisking, until pale, fluffy and
very thick (like a thick pudding),
25 to 40 minutes, depending on the
size of your bowl. Remove from the
heat and whisk in the melted chocolate;
let cool. - Beat 1¼ cups heavy cream with
the sour cream in a large bowl with a
mixer on medium-high speed until stiff
peaks form. Gently fold into the cooled
chocolate mixture until no white streaks
remain, then divide evenly among the
muffin cups. Cover and refrigerate until
set, 12 hours or overnight. - Run an offset spatula around each
mousse cup to loosen and slide the
spatula under the cookie; remove
the mousse cups. (If they’re too soft
to remove, freeze briefly.) Beat the
remaining ½ cup heavy cream in a large
bowl with a mixer until soft peaks form,
then dollop onto the mousse cups and
sprinkle with shaved chocolate.
Butter crackers would be
fun as the base to these,
too. Salty and sweet!a note from
Sunny70 FOOD NETWORK MAGAZINE ●NOVEMBER 2020
fun
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