Introduction: Basil Choco Mousse in Chocolate Cups :P

About: I'm just making some ideas to become real.

"Just  mix different flavors, and you will come up with a new one!  "  - That's the motto I take from the rat on Rattatouille.

This mousse is laced with a touch of basil.
The combination of chocolate and basil makes a wonderful delicacy.

The little bowls for this dessert are edible, and making them is the funnest part of this recipe.

So get your hands to work!
Make and enjoy this delicious and delicate dessert.

I'm on Chocolate Contest, I would be glad with your vote.


Step 1: - Mousse Ingredients:

-100 ml milk
- 150 ml cream
- 10 g fresh basil (or 100 leaves)
- 6 egg yolks
- 100 grams sugar
- 220 grams  milk chocolate
- 90 grams  unsalted butter
- 250 ml heavy whipping cream , whipped to "soft peaks" (if you don't know what it means) :D

Step 2: -Supplies for Chocolate Cups:

- 30 mini balloons
- 800 grams bittersweet chocolate

Step 3: Making the Mousse: Step 1

In a sauce pan over medium heat, pour 100 ml milk and 150 ml cream and bring to a boil.
Remove from heat and add 10 g of basil (or 100 leaves).
Let steep for 15 minutes.
Boil again and pass through a sieve. Set aside. 

Step 4: - Making the Mousse: Step 2

In a bowl, mix sifted 6 egg yolks with 100 grams of sugar.
Put six egg yolks through a sieve into a mixing bowl.
Add 100 grams of sugar and beat together until creamy yellow. 

Step 5: -Making the Mousse: Step 3

Pour the creamed egg yolks slowly over the milk/basil infusion.
Stirr well and heat again until the mixture begins to thicken slightly (do not boil, or it will curdle).
This is a basic custard.

Step 6: - Making the Mousse: Step 4

Remove the custard from the heat and add 220 g of milk chocolate chunks and 90 g unsalted butter in small pieces.
Mix well and let cool.
Once the mixture is cooled, gently fold in 250 ml of heavy cream whipped to soft peaks
Set aside.

Step 7: Making the Chocolate Cups

Blow up the mini party balloons and dip each one up to the halfway point in the 800 g of melted bittersweet chocolate.
Drain off any excess chocolate and set the dipped balloons on a sheet of parchment paper.
Place in the refrigerator until the chocolate is hardened.
Remove from the refrigerator and pop the balloons with a pin.
Remove the balloons from the inside of the chocolate bowls.

Step 8: Fill the Cups and Garnish

Fill the choco-cups with mousse.

Garnish your dessert with sprigs of Basil leaves .


I would be glad with your comments.

Chocolate Contest

Finalist in the
Chocolate Contest

Le Creuset Brunch Challenge

Participated in the
Le Creuset Brunch Challenge