Black and White Chocolate Cups
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For Six Chocolate Cups
  • 250 gr. semi-sweet chocolate 55% to 60% cocoa
Chocolate Mousse for Six Cups
  • 100 gr. / 3.5 oz. dark chocolate 60% cocoa
  • 60 gr. / 2 oz. milk
  • 100 ml 3.5 fl oz. heavy cream 35% fat
  • 1 tsp confectioner’s sugar
Orange Pastry Cream for Six Cups
  • 340 ml / 12 fl oz. milk
  • 100 gr. / 4 oz. confectioner’s sugar
  • 4 egg yolks
  • 30 gr. / 1 oz. all-purpose flour
  • ½ tsp orange extract
  • Confetti for decoration
Instructions/ Εκτέλεση
For the Chocolate Cups
  1. Two days before you can make the chocolate cups.
  2. Take 6 silicon muffin cups, the small size.
  3. Put the chocolate in a glass bowl and melt it in the microwave.
  4. Let the chocolate arrive at 40° C / 104° F.
  5. Take one silicon cup and pour 2 tbsp of the melted chocolate.
  6. Turn the cup around so that the chocolate covers the sides of it.
  7. Turn it upside down over the bowl of chocolate to pour the excess chocolate.
  8. Place it in the fridge.
  9. Follow the same procedure with the rest of the cups.
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and confectioner’s sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and incorporate.
  6. If you will use it immediately put it in the freezer for half an hour to 1 hour.
  7. If you are going to use it the next day put it in the fridge.
For the Orange Pastry Cream
  1. Place a pot in medium heat and add the milk.
  2. In a glass bowl put the yolks, the flour and the sugar and whisk until they are incorporated.
  3. A moment before the milk starts to bubble, remove from fire and start pouring it in the yolk/flour batter in a steady, slow steam while whisking at the same time.
  4. Return the batter to the pot and fire.
  5. Start whisking until the cream begins to thicken.
  6. When it has become like custard remove from fire and add the orange extract.
  7. Pass it through a sieve onto a glass bowl.
  8. Cover with cling film and let it cool.
  9. Put in the fridge until the day you will need it.
  1. Take the two creams out of the fridge and whisk each one with the wire wipe to make fluffy.
  2. Pour the chocolate and orange creams in two separate piping bags or if you don’t have that in freezer plastic bags.
  3. If you use freezer bags with a scissors, cut the one tip of the bag and start piping onto the chocolate cup until you make a pic.
  4. Do the same with the rest of the cups.
  5. Throw some confetti to add color.
Recipe by Culinary Flavors at