Chocolate Mousse Cups

These are elegant and rich, perfect for a dinner party. They can be prepared ahead of time and left in the fridge for up to 3 days.

This Chocolate Mousse recipe is excellent - the best I've ever made - and could definitely stand its own:

• 4 Gelatin sheets (approx 3"x12" each)
• 100 g Water
• 1 L 35% Cream
• 500 g Dark Chocolate
• 6 Egg Yolks
• 100 g Sugar
• pinch Salt

1. Mix gelatin and water in a metal bowl, and set aside.
2. Whip the cream to the soft peak stage, and set aside.
3. Melt the chocolate over a double boiler until completely melted - no need to pre-crystallize for this recipe. Set aside.
4. Mix egg yolks and sugar in a large metal bowl, and whisk continuously over a rolling double boiler until the thick ribbon stage has been achieved: the ribbons should last a few seconds before recombining. Remove from heat.
5. Heat the gelatin over the double boiler for a few seconds, and stir to dissolve.
6. Whisk gelatin into eggs.
7. Whisk chocolate into the egg/ gelatin mix. It will seize up and get stiff.
8. In batches, fold the whipped cream into the chocolate/ egg/ gelatin mix.
9. Put the mousse aside to set (at room temperature, if piping into cups - otherwise in fridge).

Chocolate Cups:
It's important to get the right balloons for making these cups: you want natural rubber latex water balloons ("Unique" brand is best). These are the right size, peel easily from the chocolate, and hold together in one piece.

• 500 g Dark Chocolate
• 300 g Milk Chocolate

1. Inflate 30 balloons, they should be the same size.
2. Pre-crystallize both chocolates so that they are ready to use at the same time.
3. Fill a large piping cone with dark chocolate. Place the milk chocolate into a narrow but tall bowl. Pipe a cross pattern onto the milk chocolate.
4. Dip each balloon into the chocolate, and let it float back up. Bounce the balloon gently (holding above the knot) to shake off excess, turn upside-down to prevent drip, and gently set down onto parchment-lined trays. To get beautiful tulip cups, press the balloon into the chocolate for a shallow base, then tilt 4 perpendicular ways to create 4 flowery sides.
5. When the chocolate has completely set, gently let the air out of the balloons. Use a blunt tool to bush gently on the chocolate cups while pulling the balloon out (your fingers will melt the chocolate).