Chef Lyle’s Cappuccino Mousse In Chocolate Cups

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 ounces chocolate
• 2 1/2 teaspoons instant coffee
• 1 cup heavy whipping cream, divided
• 1 tablespoon vanilla extract, i use dr. watkins 2x
• 1/4 teaspoon saigon cinnamon
• 6 ounces semisweet chocolate morsels
• 1 tablespoon shortening
• 1/4 cup sugar
• chocolate curls (to garnish) (optional)

Recipe

• 1 chill clean mixing bowl and balloon whip in freezer for whipping cream.
• 2 heat chocolate in a medium microwaveable bowl, uncovered, on high 1 minute; stir. microwave 30 seconds at a time until mixture can be stirred smooth.
• 3 dissolve instant coffee in 1 teaspoon hot water.
• 4 add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. set aside to cool completely.
• 5 place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
• 6 place foil muffin liners in eight muffin tins. working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
• 7 chill in refrigerator or freezer until hardened, about 10-15 minutes.
• 8 while chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. add sugar gradually and whip to very stiff peaks.
• 9 very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
• 10 remove chocolate cups from refrigerator and carefully peel off foil liners. if chocolate becomes too soft, return to refrigerator for a few minutes.
• 11 fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
• 12 refrigerate; let stand about 5 minutes at room temperature before serving.