bronmarshall
Home * About Bron * Portfolio * Recipe Index * Unit Converter

Monday 30th October 2006

Petit Fours - Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

I saw this idea on the television several months ago, I don’t watch a lot of television and wasn’t even really watching this time. I have no idea what the program was or anything. I spotted it purely out of the corner of my eye while passing through the living room with a armful of washing one night, I didn’t hear a recipe or even necessarily the correct components.

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

However the images still inspired me enough to have a go. I believe it was a Tapa Bar in Auckland that was being reviewed at the time, so somewhere in Auckland these or something similar to these, are served… I think?!

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

I’m calling them Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres!

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

And if I’m not too late for the lovely Jeanne’s roundup (Thank you so much for your lovely email Jeanne, with my extension!) this is also my contribution for this month’s
Or as the case is… my Sugar High very very early Monday Morning NZ daylight saving time i.e 1:00 am!

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

First I started out making some coulis!

  • Blackberry Coulis
  • ½ cup of blackberries
  • 2 tablespoons of water, approximately
  • 2 tablespoons of icing sugar or to taste
  1. Push blackberries through a fine sieve and mix with enough water and icing sugar to reach your desired constancy and taste.

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

  • Pastry Cups
  • 200 grams / 7 oz of flour
  • a pinch of salt
  • 120 grams / 4¼ oz of butter
  • 50 grams / 2 oz of castor sugar
  • 1 egg
  1. Sift the flour and baking powder into a large bowl or food processor.
  2. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
  3. Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
  4. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
  5. Handle as little as possible to prevent the pastry from becoming hard when baked.
  6. Cover with plastic wrap and refrigerate for 20 minutes.
  7. Preheat the oven to 180°C, 350°F or gas mark 4.
  8. On a lightly floured board or bench carefully roll out the pastry.
  9. With a cookie cutter cut the dough into rounds to fit mini muffin or patty tins.
  10. Dock the bottoms so they don’t rise, and bake for 8 to 10 minutes.
  11. Leave aside to cool, while you make the chocolate mousse.

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

  • Dark Chocolate Mousse Filling
  • 3 large egg yolks
  • 4 tablespoons white granulated sugar
  • 120 grams of good dark eating chocolate
  • 60 grams of butter, cubed
  • 3 egg whites
  1. Beat the egg yolks together with 3 tablespoons of sugar until the mixture is very thick and creamy - approximately 8 minutes. The egg should be very pale and fluffy and double the quantity.
  2. Place the broken up chocolate in the top of a double boiler over hot water and leave until melted.
  3. Once melted, add the butter cube by cube and stir until fully absorbed. Remove from the heat.
  4. Add the chocolate mixture slowly to the egg mixture, a little at a time folding gently until thoroughly incorporated and smooth.
  5. Cool the mixture completely.
  6. In another clean bowl whisk the egg whites and remaining tablespoon of white sugar and beat until soft peaks form.
  7. Fold in a quarter of the egg white into the cooled chocolate mixture, then continue with the remainder of the egg whites using a lift and fold motion.
  8. Lower the oven temperature to 160 degrees C.
  9. Place small spoonfuls of mousse in the cooled pastry cups and bake for 5 to 6 minutes, or until they are just set.
  10. Leave the cups to cool completely before assembling to serve.

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

  1. To serve:
  2. Top the cool Baked Chocolate Mousse Cups with small balls of ice-cream, I used Matcha / Green tea, however you obviously could use any flavour you wished.
  3. Make the small ice-cream balls with a melon baller or Parisian scoop, rinsing the scoop in hot water before creating each one.
  4. Dust the tops with a little extra Matcha powder or Fine Dutch Cocoa.
  5. Place the completed cups on a tray with a pool of blackberry coulis so that the pastry cup bottoms absorb a little.
  6. Serve immediately!
  7. Makes approximately 30 cups depending on the size of your moulds.

Baked Chocolate Mousse Cups with Mini Matcha Ice-cream Spheres

Enjoy!
Bron

27 comments »

  1. These are scrumptious! Great entry! I love the little spheres of ice cream. Lucious pictures to boot! I got to stop drooling!

    Helen — Monday 30th October 2006 4:15 am

  2. I would like to call them mine.

    DELICIOUS!

    Ivonne — Monday 30th October 2006 7:58 am

  3. Oh Bron, this is so pretty and probably so delicious to eat! It looks like an explosion of flavors.

    Bea at La Tartine Gourmande — Monday 30th October 2006 8:09 am

  4. Beautiful! Mmm, I love matcha and chocolate.

    Danielle — Monday 30th October 2006 10:03 am

  5. Oh, my god! How cute are they???

    Utterly stunning, Bron. I absolutely adore small food and these look perfect.

    I also love using scones cutter for pastry shells i think the flowery edge gives a real dainty, pretty look. I have been searching for matcha powder here in Jersey but failed to find any. I really must find it real soon so i could make the ice cream.

    Mae — Monday 30th October 2006 11:08 am

  6. Hey, good stuff is worth waiting for - and clearly we have not been waiting in vain! These are amazing… I can just imagine the interesting interplay of tastes and textures. Mmmm. And as always, stunning photos. You even manage to make photographing ice cream look effortless :o) Thanks for a great SHF contribution.

    Jeanne — Monday 30th October 2006 12:49 pm

  7. I love the idea of baking the mousse in the cups. Did you get the macha powder in NZ?

    Emma — Monday 30th October 2006 12:53 pm

  8. How cute are those! I think your fluted edges add a really nice touch.

    peabody — Monday 30th October 2006 1:12 pm

  9. Amazing, as always!

    Brilynn — Monday 30th October 2006 1:26 pm

  10. these are so cute!

    Kat — Monday 30th October 2006 5:23 pm

  11. Thank you so much Helen!

    Hi Ivonne, I’d adore to make some yours!

    Merci Bea, they sure were fun to make!

    Hi Danielle, me too, they are a great combination!

    Thanks so much Mae, I hope you can find some Matcha soon!

    Thanks Jeanne, it has been a fantastic theme, I really enjoy making and looking at little bites!

    Hi Emma, yes I purchased the Matcha at a local Asian supermarket in Chch, wasn’t cheap mind!

    Thanks heaps Peabody!

    Hi Brilynn, thank you hunny!

    Thank you Kat!

    Thank you so very much everyone, I’m touched by your lovely, kind comments!

    bron — Monday 30th October 2006 9:17 pm

  12. oh my goodness, bron! you have certainly come back with avengence! both the quiche and these absolutely adorable looking petit fours have my stomach growling! these look truly delicious… it’s probably best i don’t have any around me currently or else i’d surely gobble up the entire batch! :-)

    amanda — Tuesday 31st October 2006 12:22 am

  13. Wow…beautiful presentation! Those would be gone in a couple nights around our house :D

    Jeff — Tuesday 31st October 2006 4:09 am

  14. Super adorable! And I love the flavor combination of the chocolate, matcha and blackberries.

    Mary — Tuesday 31st October 2006 5:26 am

  15. Mmmmmmmmm.

    barbara — Tuesday 31st October 2006 7:58 am

  16. These are just gorgeous, Bron! What a great combination of flavors!

    Dianka — Tuesday 31st October 2006 9:51 am

  17. i looovee matcha ice cream! Wanna trade with my cake?? :)

    ilingc — Wednesday 1st November 2006 1:24 am

  18. As usual, BEAUTIFUL photography!!! These look so delicious! Happy Halloween!

    Nicole — Wednesday 1st November 2006 6:53 am

  19. OMG these look so amazingly cute and sweet(!)
    delightful pictures, nice that you photographed every step!
    great entry!

    Julia — Wednesday 1st November 2006 8:04 am

  20. Thanks so much Amanda, I’d love to let you ‘gobble’ some!

    Hi Jeff, thank you so much for your kind comments

    Thank you Mary, they are a great combination of flavours, very yummy!

    Thanks heaps Barbara

    Hi Dianka, thank you!

    Sure thing ilingc! I looove pistachios ;-)

    Happy Halloween to you too Nicole! and thank you!

    Thanks heaps Julia!

    bron — Wednesday 1st November 2006 9:46 am

  21. Hi Bron, thank you so much for sharing this recipe - it sounds wonderful. Being a lover of fingerfood I will try this soon, have just added it to my to-do list !

    angelika — Wednesday 1st November 2006 10:47 pm

  22. Way too cute for words! Tiny and delicious, what an impressive desser this would be for a dinner party!

    Ellie — Thursday 2nd November 2006 2:01 am

  23. These look smashingly good Bron! Will have to try matcha to see what it taste like.

    Bruno — Friday 3rd November 2006 5:53 am

  24. Excellence in photographs. Some of the best I’ve ever seen.

    Scott at Realepicurean — Friday 3rd November 2006 10:23 am

  25. I was looking up a recipe for chocolate mousse when I came across yours for the Mousse Cups. I’m really interested in making these for my french class for a project, but before I do I have a couple of concerns. First, I was wondering how long the mousse cups can be stored before they are served with ice cream and all that other stuff; How long can the cups with the baked mousse be stored and how should it be stored: refrgerator or freezer. My partner for this project can help me make them two days before we can serve them. If I store them in my refrgerator or freezer for two days, is there a possibility of them going bad? Another question that I have is, would you recommend that we serve these topped with whipped cream and drizzled with choclate sauce? I hope you can reply to this ASAP. Thank you.

    Masrura — Sunday 15th April 2007 3:01 pm

  26. Hi Masrura,
    they should be ok refrigerated for a couple of days in an air tight container,
    however fresh will always be best, as they could take on other flavours from the fridge and the baked mousse could also become harder, loose air and therefore be more dense.
    Personally I don’t feel they need extra chocolate sauce and/or whipped cream on top of what the recipe already calls for, but that would be a personal preference thing!
    I guess for me adding cream, choc sauce etc. would change the recipe from what in my mind is an elegant petit four, into an “all you can eat” type dessert.

    Thank you for your questions.

    bron — Sunday 15th April 2007 11:09 pm

  27. Hi again!

    I just wanted to tell you that your recipe was a hit! Thank you very much. My class enjoyed it very much. It’s good because it isn’t a heavy dessert. I served it with whipped cream on top and added a piece of Dove Dark chocolate on the side of each plate.

    Just a couple things I found during baking were that you forgot to mention how much baking powder to add to the recipe. For mine, I added 1/2 teaspoon which worked just fine. Also the part where we baked the mousse into the cups, five minutes was too short a time, but anywhere from 8-10 minutes of baking time is good. For the castor sugar, since I forgot to buy some, I substituted it with icing sugar and there isn’t much of a difference.

    Once again, thank you for such a wonderful recipe. I plan on making it again in the future!

    Masrura — Friday 20th April 2007 3:46 pm

Please leave a comment

You must be logged in to post a comment.

RSS feed for comments on this post. TrackBack URI

All content and images copyright © 2005 - 2014 Bron Marshall - New Zealand Food Blog.