I think this is one of the fanciest things I’ve ever made. I’ve been seeing these chocolate cups around and have been dying to try this for myself. I had no idea how to do it but made some good guesses with only one disastrous mishap. I will share it with you so you don’t make the same mistake that I did with an eight foot radius of spattered chocolate in the kitchen. This project was actually a comedy of errors, that went from Plan A to Plan B to Plan C. The end result was spectacular. Sometimes mistakes lead you to something better than you ever even planned or imagined. And this Rose Cheesecake Mousse was just that. Originally I planned on making a Raspberry mousse. I got this amazing new blender that has the engine of a lawn mower and I am thrilled about it. It’s so much better than my old blender. Unfortunately, I blended my raspberries far too much and it ground up the seeds so well that there was no straining them out. It was just like I had poured a cup of sand into this gorgeous raspberry mixture. It was gritty. Sooo… Plan B. I was just going to do a Cheesecake mousse for my chocolate cups and then I thought, why not add a little rose water and some pistachios?I love middle eastern food and flavors. I used Let’s Dish Recipes as a base for the cheesecake mousse.
The chocolate cups were a whole other story. Let me give you a tip for when you make these. DO NOT dip the balloon into the chocolate while it is still too warm. I dipped a water balloon in and then…it popped. There was chocolate all over me and all over the kitchen in an 8 foot radius. It was a nightmare to clean up because the chocolate hit the cool floor and every other surface and hardened. But it’s a fine line with the dipping because the chocolate needs to be warm enough to coat the balloon well, but cool enough not to pop the balloon. I’m a little traumatized from this incident, and now I take the balloon and the pot of chocolate to do the first dipping outside in the back yard.
The chocolate cups came out really beautiful in the end and the dessert was very impressive! If you have a fancy dinner party, this is the dessert to serve! I just had my sister and her husband over for sliders, and I made this for dessert. Casual or elegant, either way, it is so delicious.
Another variation that I seriously considered was adding praline extract topped with pecans or chopped up pralines. That would be amazing! I think that will do that the next time I make these cups. I can only find praline extract in New Orleans but you can get it here if you would like to try the cheesecake mousse with a praline flavor with chopped pralines or candied pecans on top. LorAnn Oils Flavor Extract, Praline, 1 Ounce
What you need for the Dark Chocolate Cups:
12 oz bag Ghirardelli Dark Melting Wafers
Scissors and maybe tweezers to pop the balloons and the tweezers to peel off balloon if any is left stuck to the bottom. You if you put your fingers in there, your cup may break.
Melt the chocolate and let it cool to warm. I told you about my chocolate spattering disaster so I would make sure it was cooled some, but it has to be liquid enough to coat the balloons without lumps. Have all of your water balloons blown up and ready so you can do them all quickly. Have a sheet of nonstick foil large enough to place all of your balloons on, once dipped. I used a small pot so that the chocolate can be thick enough in the bottom to coat the balloons. I think a small skillet may work well too.
One note about the chocolate is that it is not as easy to work with if you reheat the chocolate. It always works better the first time you heat it. Try to work quickly so you don’t have to reheat.
Dip the balloons and turn them around to coat the balloon about half way up. The edges of the chocolate can be wavy and do not have to be straight. The balloons may look a little messy and smudged at the top but that will not matter when you pop the balloons.
Let them dry for at least an hour or more on the nonstick foil. My mom had trouble finding nonstick foil, the best stuff ever, in her grocery store so I’m going to give you a link to it, in case you can’t find it in yours. Reynolds Wrap Non-Stick Foil, 35 Sq Ft
When they have hardened completely, pop the balloons with a scissors or a pin. I just cut a little hole in the balloon. Make sure it pops quickly because if the air just leaks out slowly, it can drag the top of the chocolate cup down.
If there are any fragments of balloon in the bottom you can try to pull it out with your fingers, but don’t break your cup. A tweezer may be better. If there are any tiny pieces left you can scrape that top part of the chocolate off. I didn’t have too much difficulty getting the balloon off the bottom of the chocolate cup. Let them sit until they are ready for the mousse. I did not refrigerate mine. Just leave them in a cool place not in the sun.
What you need for the Rose Cheesecake Mousse:
8 ounces cream cheese
3/4 cup powdered sugar
2 teaspoons rosewater
1 cup heavy cream
1/4 tsp rosewater for the cream
1/2 tsp Karo (light corn syrup)
Pistachios, rough chopped (about 6 per cup) and more for garnish
Beat the cream cheese with an electric mixer on high speed until smooth.
Mix in the powdered sugar and the rose water until blended and set aside.
In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
Add 1/4 tsp rose water and beat it in.
Add the Karo and continue beating till soft peaks form.
Fold half of the whipped cream into the cream cheese mixture. Then fold in the rest of the whipped cream.
Put the mousse into a pint sized ziplock bag and push the air out of the bag. Store in the refrigerator until you are ready to serve desert and pipe it into the dark chocolate cups.
When you are ready to pipe in the rose cheesecake mousse, cut a small corner off of the bottom of the bag and pipe it into the dark chocolate cups. Sprinkle chopped pistachios in the cup and around the plate.
If you wish, you can serve the chocolate cups on a bed of rose petals or put them around the plate for an extra special presentation.
- What you need for the Rose Cheesecake Mousse:
- 8 ounces cream cheese
- 3/4 cup powdered sugar
- 2 teaspoons rosewater
- 1 cup heavy cream
- 1/4 tsp rosewater for the cream
- 1/2 tsp Karo (light corn syrup)
- Pistachios, rough chopped (about 6 per cup) and more for garnish
- Beat the cream cheese with an electric mixer on high speed until smooth.
- Mix in the powdered sugar and the rose water until blended and set aside.
- In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add 1/4 tsp rose water and beat it in.
- Add the Karo and continue beating till soft peaks form.
- Fold half of the whipped cream into the cream cheese mixture. Then fold in the rest of the whipped cream.
- Put the mousse into a pint sized ziplock bag and push the air out of the bag. Store in the refrigerator until you are ready to serve desert and pipe it into the dark chocolate cups.
- When you are ready to pipe in the rose cheesecake mousse, cut a small corner off of the bottom of the bag and pipe it into the dark chocolate cups. Sprinkle chopped pistachios in the cup and around the plate.
- If you wish, you can serve the chocolate cups on a bed of rose petals or put them around the plate for an extra special presentation.
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