Chocolate Spoons with White chocolate Mousse

An irresistibly presented chocolate dessert - chocolate spoons filled with delicious white chocolate mousse.

5 from 1 vote

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Course: Dessert

Keyword: chocolate, mousse

Prep Time: 45

Total Time: 45

Servings: 6 to 12, depending on size

Calories: 442kcal

Author: Azlin Bloor

Equipment

silicone spoon mould
2 piping bags

Ingredients

▢ 200 g milk chocolate

For the White Chocolate Mousse (makes enough to fill 6 espresso cups)

▢ 200 g good white chocolate like Green and Black's
▢ 150 ml double cream
▢ 1 tsp vanilla extract you can use other flavours
▢ 2 egg whites

Instructions

Let's make the white chocolate mousse first.

Break the chocolate into little pieces and place in a large microwaveable bowl. Add the cream.
150 ml double cream, 200 g good white chocolate
Heat at medium power for 2-3 minutes until melted. Stir to completely melt the chocolate.
Add the vanilla or whatever flavouring you want. Set aside to cool slightly.
1 tsp vanilla extract
Beat egg whites in another bowl until stiff.
2 egg whites
Gently fold roughly 2 Tbsp egg white into the chocolate mixture to lighten it before folding in the rest, GENTLY. You don't want to knock all the air out, this is to achieve that light texture synonymous with a good mousse.
When done, place the mousse in the fridge for at least 30 minutes, to allow it to stiffen slightly so that you can pipe it onto the spoons and it will then hold its shape.

The spoons

Break the chocolate up into little pieces and place in a microwaveable bowl.
200 g milk chocolate
Heat to melt and stir thoroughly.
Let cool for 1 minute, then place in a piping bag attached with a small round nozzle or like I do, use a disposable bag and snip a little of the end off.
Pipe into the mould, making sure that they're thick enough not to break easily. Place in fridge for 30 minutes.
Unmould them onto a presentation plate.
Fill another piping bag with the mousse, snip the end of (just a small opening), and pipe the mousse onto the spoons as in pic. Feel free to decorate with tiny chocolate swirls or leave as is.

Notes

I always melt chocolate in the microwave and have never had a problem. I suppose the key is to adjust the power, especially with white chocolate as it burns easily. Mine is 1000 watts and I use it at 50% power to melt white chocolate, in 30 sec bursts. Dark chocolate, 80%, longer bursts.

Nutrition

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