Yield: 6 Servings
Description:
Cocoa Puffs cereal, covered with melted chocolate and then dusted with cocoa powder, adds layers of chocolate and crunch to this fluffy, light mousse. Your gourmet friends may turn up their noses at using Cocoa Puffs, so don’t tell them the secret of these delicious little crunch balls until they have tasted them.
Ingredients:
20 ounces bittersweet chocolate, chopped (for the Chocolate Cups)
2 ounces bittersweet chocolate (for Cocoa Puff Topping)
1 cup heavy cream
1 1/2 cups Cocoa Puffs cereal, frozen
4 egg whites
1/4 cups cocoa powder (for Cocoa Puff Topping)
2 tbsp granulated sugar
powdered sugar for sprinkling
5 dark chocolate
Directions:
1. To make the Chocolate Cups: Fill an 8-ounce coffee mug—or any other small cup or bowl— with water and use a piece of plastic wrap to cover it. Puncture a hole in the plastic and insert a Popsicle stick or plastic spoon into the water. Freeze for at least 4 hours, or until solid.
2. Once the water in the mug is frozen, line a sheet pan with a kitchen towel and place the chocolate in a microwave-safe bowl. Microwave for 1 minute on high and stir. Continue microwaving at 30-second intervals, stirring in between, until the chocolate is melted.
3. Release the frozen ice-pop by placing a very warm towel around the mug. If the ice-pop has some moisture on it, wipe it with a dry towel and immediately submerge it into the chocolate about three-quarters of the way up. Lift the ice-pop out of the chocolate, letting the excess drip back into the bowl. Gently drag the bottom of the dipped ice-pop along the rim of the bowl to remove any remaining liquid chocolate. Unmold the chocolate cup onto the cookie sheet by pushing gently down on it and popping it off the ice. Repeat eight or nine more times. If the chocolate begins to set, reheat it in the microwave for a few seconds until melted again and stir before continuing.
4. To make the mousse: place the chopped chocolate in a microwave-safe bowl. Microwave on high, at 30-second intervals, stirring in between, until melted.
5. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form, about 2 minutes. Do not overwhip. Transfer to a clean bowl. Wash and dry the mixer bowl and whisk.
6. Place the egg whites into the clean mixer bowl and, using the whisk attachment, beat on high for about 1 minute, until the whites are foamy. Add the sugar 1 tablespoon at a time until soft peaks form. Gently fold the whipped egg whites into the whipped cream using a rubber spatula. Add about one-third of the melted chocolate to the cream mixture and fold until it is well mixed. Add the remaining chocolate, gently incorporating it with the rubber spatula. (The mousse is now ready to be used in any way you wish.)
7. To prepare the mousse cups: fit a pastry bag with the largest tip you have and fill it with the chocolate mousse. Pipe each of the chocolate cups three quarters full and set them aside somewhere cool while you prepare the topping.
8. For the topping: place the chocolate in a microwave-safe bowl and microwave on high at 30-second intervals, stirring in between, until melted. If you have a pair of disposable rubber gloves, put them on now. This will keep your hands clean and keep any moisture—or fingerprints—off the chocolate. The next step needs to be done quickly and will be easier if you have someone to help.
9. Remove the Cocoa Puffs from the freezer and pour them into the melted chocolate, tossing them quickly with your hands to coat them. Since the puffs are frozen, they will coat very quickly. If possible, have someone else hold the bowl steady and sprinkle the cocoa powder onto the puffs as you separate them from one another. Continue sprinkling the cocoa powder until all the Cocoa Puffs are separated.
10. Pour topping into each mousse cup until the puffs reach the top of the cup. Add a sprinkle of powdered sugar on top for a contrast of color.
Notes:
Hint: When microwaving chocolate, your goal is not to make it molten hot, just melted and warm to the touch. Overheating will throw the chocolate “out of temper.” Without going into the fine points of the organic chemistry of chocolate, losing one’s temper is never a good idea . . . for people or for chocolate.
Courtesy of "Sweet Magic" by Michel Richard with Peter Kaminsky. Permission of Harper Collins.
Source: http://www.ivillage.com/cocoa-puff-chocolate-mousse-cups/3-r-320205
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