Chocolate mousse cups

Chocolate is always a winner

 

By MARLO KITSHOFF-CARSTENS

Photo ANDREA CALDWELL

 

9 chocolate cups

CRUST

400 g (1 roll) puff pastry, defrosted

30 ml (2 T) full cream milk

1 egg

CHOCOLATE MOUSSE

400 g milk chocolate, broken into pieces

375 ml (1½ c) cream

Preheat oven to 200 °C.

 

1. Puff pastry Unroll puff pastry. Don’t flatten it unduly.
2. Cut 18 circles with a 10 cm cookie cutter.
3. Cut nine of the 18 pastry circles with a smaller cookie cutter (7 cm), so that there is a hole in the middle. Throw away the middle piece.
4. Brush edges of full circles with water.
5. Line baking tray with baking paper and spray with cooking spray. Put full circles on baking tray.
6. Put ring of pastry on circle brushed with water.
7. Whip milk and eggs together and brush circles with mixture. Egg mixture shouldn’t run down sides of circles because then pastry layers don’t puff out when baked.
8. Bake for 14 minutes till golden brown.
9. Allow to cool off on cooling rack. Use immediately or store in airtight container.
10. Chocolate mousse Melt chocolate and cream together in glass mixing bowl in microwave at 50% power. Microwave for two to three minutes. Stir every minute.
11. Stir till smooth and without lumps. Cool off in fridge for 40 minutes. It shouldn’t set.
12. Whip with wooden spoon till fluffy.
13. Spoon chocolate mousse into circles and serve as desired.