RECIPE: Chocolate Mousse Cupcakes

 INGREDIENTS 

Cupcakes
80 g chocolate
80 g butter
2 eggs
1/2 tbsp not sweetened cocoa
70 g sugar

Chocolate mousse
50 g chocolate
50 g butter
1 eggs
1 tbsp not sweetened cocoa
30 g sugar
1 tsp gelatin dissolved in 40 ml of warm water

 METHOD 

Preheat oven to 180 C and coat standard 12-cup muffin tray with paper liners.

Cupcake:
1. Melt butter and chocolate in water bath or heavy bottom pan, mix gently until mixture is smooth. Leave to cool down.
2. Mix egg yolks with cocoa, and when combined start slowly adding melted chocolate.
3. Beat egg whites together with sugar until foam is thick, glossy and white. Remember to add sugar at least in 2 turns.
4. Extremely gently fold in beaten eggs into melted chocolate and then distribute chocolate mixture among all cups in muffin tray (don’t overfill).
5. Bake for 20 min or until inserted toothpick comes out clean. In the beginning cupcakes will rise but in the end of baking they fall, creating a cavity for mousse.

Chocolate mousse:
1. Melt butter and chocolate in water bath or heavy bottom pan, mix gently until mixture is smooth. Leave to cool down.
2. Mix egg yolks with cocoa, and when combined start slowly adding melted chocolate.
3. Beat egg whites together with sugar until foam is thick, glossy and white. Remember to add sugar at least in 2 turns.
4. Extremely gently fold in beaten eggs into melted chocolate and add gelatin dissolved in water. Gently distribute mousse among cavities of cupcakes. Refrigerate for at least 2hours, preferably more.