BY CHEF JACQUES TORRES

INGREDIENTS

  • 1 lbs of Chocolate for Cups
  • 1 lbs of Chocolate for Mousse
  • 1 qt Heavy Cream
  • Strawberries
  • Blueberries
  • Raspberries
  • Latex Balloons

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Servings

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Prep Time

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Cook Time

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Total Time

GUIDE / INSTRUCTIONS

Making the Chocolate Flower Bowls:

  • First step, of course, is melting the chocolates. Microwave 2/3 lbs chocolate to 100°-110°F.
  • Add remaining 1/3 lbs chocolate to bowl.
  • Mix until smooth.
  • Next Steps.Take a tray lined with parchment paper.  Blew up some latex balloons.  You can dip them on three sides and then put them on the parchment paper (chocolate side down).  Kind of make a flower shape when dipping them into the chocolate.  If you have a bigger balloon, you may need to dip it in chocolate more times to get the flower petal shape.  Refrigerate for 10 minutes.  Remove from refrigerator.  When you see the chocolate no longer sticks to the balloon, pop the balloon.  (Take a pairing knife and pop the balloons).  Set aside

Making the Chocolate Mousse:

  • Take 1 quart of cream and mix to soft peaks.
  • Take about 1 lbs of chocolates (melted) and melt it.Warm up chocolate to 110°F. In a microwave if that works for you.
  • Add a little bit of the cream (about a quarter) to the chocolate mix and mix it. Add the rest of the cream to the chocolate and mix together.

Assembling the cups:

  • Take a piping bag or just take a spoon, if you don’t have a piping bag, it will be fine and create a swirl into each chocolate cup.  Then fill each cup with with strawberries, raspberries and blueberries.

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