Chocolate Whipped Cream in Chocolate Cups

For the chocolate whipped cream:

500 g heavy whipping cream

100 g semisweet chocolate, broken in small pieces

2 tbsp dark rum

Combine the cream and chocolate in a heavy saucepan and stir over medium heat until the chocolate melts. Then reduce the heat to very low and simmer, stirring constantly until the mixture thickens. Pour it into a bowl and refrigerate for at least 1 hour. When the mixture is very cold beat with an electric mixer until the filling is smooth and creamy and forms soft peaks when the beater is lifted from the bowl. Do not overbeat or the cream will turn to butter.

Chestnut puree choco cups

For the chocolate cups:

1 cup semisweet chocolate chips

Melt Chocolate Chips in a microwave safe bowl in a microwave for around 1 ½ minutes or till the chips are almost melted. Follow the instructions on the package.

With a food grade brush, paint the inner part of the cup cake liners and place them in a Muffin pan to keep their shape. You can do this with the back of a teaspoon if you don’t have a brush.

Repeat this with all the liners and keep in the fridge for 20 minutes. 

Use the leftover Chocolate to coat the Chocolate cups once more to ensure the strength of the cups. If the reserved Chocolate hardens, do melt it in the microwave for a few seconds.

Peel the cup cake liner off and fill the Chocolate cups with the mousse.

Pour the chocolate whipped cream into a piping bag or a ziploc bag and fill the chocolate cups with it. Sprinkle with chocolate shaving.

Enjoy it.

Note: You can fill the cups with chestnut puree and then top it with the chocolate whipped cream.... yummmmm

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