Chocolate Mousse Cup

Preparation

• Chocolate Mousse

  • In a saucepan, bring half the cream to a boil.
  • In a bowl, beat the sugar and egg yolks for 2 minutes, until the mixture whitens. Whisk in the hot cream. Add the chocolate and allow to melt for 1 minute without stirring. With a whisk, stir until the mixture is smooth.
  • Cover and refrigerate for about 45 minutes, until the ganache is chilled.
  • Meanwhile, in another bowl, whisk the remaining cream until soft peaks form. Remove the ganache from the refrigerator and, using a spatula, fold in the whipped cream. Divide into 12 small cups or ramekins. Cover with plastic wrap and refrigerate while preparing the white chocolate topping.

• White Chocolate Topping

  • In a small saucepan, bring the cream to a boil. Remove from the heat and add the white chocolate. Allow to melt for 1 minute without stirring. With a whisk, stir until the mixture is smooth, and then stir in the egg yolk. Pour the cream into a bowl. Cover and refrigerate about 30 minutes.
  • Just before serving, whip the white chocolate topping with an electric mixer for about 2 minutes or until it has the texture of soft meringue.
  • Top off each cup with a dollop of white chocolate topping, dust with cocoa and garnish with chocolate curls.