Chocolate Mousse Cups

5 ounces white chocolate
Grated peel and juice of 1 orange
2 eggs, separated
1/2 (1/4 ounce) unflavored gelatin
3/4 cup whipping cream
1/2 cup Daisy sour cream
12 ounces semi-sweet chocolate
3 tablespoons butter
Assortment of fresh fruit (strawberries, kiwi, blueberries, etc.)

Chocolate cups:
In top of double boiler or bowl set over pan of simmering water, melt semi-sweet chocolate. Stir in butter. Using a pastry brush, brush chocolate over bottom and sides of small cup cake size cups. Chill until hardened.

White Chocolate Mousse:
In top of a double boiler or bowl set over pan of simmering water, melt white chocolate with half of the orange juice. In a small bowl, sprinkle gelatin over remaining orange juice and let stand 2 to 3 minutes, until softened. Set bowl of gelatin in a saucepan of hot water and stir until dissolved. Stir into chocolate mixture with orange peel; cool. Beat egg yolks into cooled chocolate mixture. In a bowl, whip cream and sour cream, In a separate bowl, whisk egg whites until stiff. Fold whipped creams, then egg whites into chocolate mixture and chill until almost set. Spoon mousse into chocolate cups and refrigerate until mousse has set. Top with fresh fruit. Peel away paper cuts before serving.

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Cajun Country -- New Iberia, Louisiana