White Chocolate Mint Mousse Tea Cups - The Winning Recipe by Diane Halferty
Ingredients:
1-1/2 cups bittersweet or semisweet chocolate chips
6 ounces white chocolate baking chips
2 cups whipping cream, divided
6 Bigelow Tea Plantation Mint or Mint Medley tea bags
3 large egg yolks
Scant ½ cup granulated sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 drops red food color
2 tablespoons crushed candy canes (about 6 miniature candy
canes)
Yield: 24 mini
cups
Instructions:
Line 24 mini muffin cups with petit four paper cups. In 1-quart
saucepan, melt bittersweet or semisweet chocolate chips over low
heat, stirring frequently. Spoon about 2 teaspoons of the chocolate
into each paper cup. With back of small measuring spoon, spread
chocolate up sides to within 1/8 inch of the top. Chocolate should
be warm enough to spread. Refrigerate about 20 minutes or until
completely set.
Carefully remove paper cups from chocolate cups.
Meanwhile, melt the white chocolate chips in a double boiler
over simmering water. Heat ¾ cup of the whipping cream and
the tea bags in a saucepan just until it begins to boil. Carefully
remove tea bags and squeeze excess moisture from them into the
pan.
Whisk together the egg yolks, sugar and salt until pale yellow.
Add the hot cream-tea mixture to the eggs, a little at a time, to
temper, whisking constantly. Pour the custard into the melted
chocolate while still over the double boiler and whisk until
smooth. Stir in the vanilla and remove from the heat; cool
mixture.
Beat 1-1/4 cups of the cream to whipped cream consistency. Whip
half the cream into the tea mixture and then fold in the remaining
cream.
Spoon or pipe whipped cream mixture into chocolate cups.
Refrigerate until serving. Just before serving, sprinkle with
candy.
Nutritional Information: