Nowadays my little one stopped having almost anything other than Sorbets, Curd and Ice-cream! I can’t blame her or anything else other than the pathetic weather of North India for this 🙄 ….I decided to give her fruit based food especially cold desserts and tried some Mango Cheesecake last week and that worked well :-). In addition she is having lassi with Mangoes too. Seeing this, I decided to make something else with Mangos, so that she can enjoy her portion of Fruits more. However, I was not able to make anything else entire week since I was too much busy with office core 😥 and finally decided to spent entire afternoon today to create something special for her with a twist of Mango. I made my mind for simple Mango Mousse but given to the hot weather here was not in a mood to use Eggs in my Mousse and finally prepared some Eggless Mango Mousse for her. While checking my crockeries for serving the cold Mousse I was in a dilemma with the choice of bowl as usual and suddenly decided to make some edible Cups with Chocolate to serve my Mousse and my idea clicked! These Cups worked as a positive catalyst for my mango dessert; my little one was amazed with the look of the Mango Mousse in Chocolate Cups! In fact Hubby was also praising my fancy Chocolate cups filled with Mango Mousse!
I was planning to make Chocolate Cup from sometime and found it really easy to make Chocolate Cups. I first saw these cups in Facebook Food Group CAL few months back and then Bowl prepared using Balloons was a hit in Master Chef India. I did some R&D in YouTube and found these cups can be prepared either using Silicone or Paper Cupcake Liners or by using simple Plastic Cups. I have used my Silicone Cup Cake liners for making those and found that it is not at all difficult to make Chocolate Cups.
Coming to the Mousse, I avoided using Eggs in my Mango Mousse and used Lyangra variety of Mangoes since I love the smell of this particular variety and also Lyangra Aam is not typically sweet like other varieties. I used gelatine in my Mousse to give it a body as egg was not used.
- Bittersweet Cooking Chocolate: 200 g
- Silicone Cup Cake Liner: 6
- Ripe Mangoes: 2, chopped
- Gelatin: 2 Tsp. ( I used unflavoured Solar Gelatin)
- Whipping Cream: 200 ml (I used Amul Whipping Cream)
- Icing Sugar: 4 Tbsp.
- Ripe Mango: 1, chopped
- Sprinkle: 1 Tsp.
- Chocolate Chips: 1 Tsp.
- Break Chocolate into small pieces or if using Chocolate chips then you don’t need to chop those.
- Take Chocolate in a Deep Microwave safe bowl and heat it in high temperature for 40 seconds and mix vigorously using a fork or spoon until chocolate melts completely.
- Now place Cupcake liners in a Cupcake Mold and pour around 1 Tbsp. melted chocolate in each liner.
- Coat Cupcake liners using a Pastry Brush and after coating all the liners refrigerate those along with the mold for around 20 minutes.
- Now recoat each Cupcake liner with melted chocolate and again refrigerate to set the chocolate.
- If required coat Cupcake liners one more time with Chocolate and refrigerate.
- Make a smooth puree of two Ripe Mangoes using a food processor and strain the puree using a strainer.
- I’ve added 2 Tbsp. Icing Sugar in Mango Puree to make it a bit sweeter since I’ve used Lyangra variety of Mango which is not typically sweet.
- Refrigerate Mango Puree for around 10 minutes.
- Refrigerate Whipping cream before using it for around 30 minutes along with the Bowl and even the whipping attachment.
- I've used the whisk attachment in my hand blender for whipping the cream; if you are not available with a mixer then use a manual whisk or fork to whip the cream.
- Add 3 Tbsp. of icing Sugar to the Cream while whisking it.*
- It took me 4 minutes to whip the cream and to create a soft pick which is essential for Mousse.
- Refrigerate the cream for around 5 minutes.
- Now heat around 5 Tbsp. water and sprinkle gelatine over the hot water and leave it for 5 minutes in room temperate to allow Gelatin to activate.
- Mix Gelatin with a spoon vigorously and mix it with the chilled Mango Puree properly.
- Now mix the Mango Puree with the Whipped Cream using a spoon very carefully. Don’t overmix.
- Transfer the Bowl to refrigerator again for around 10 minutes.
- Fill a Piping bag with Mango Mousse and keep that aside.
- Peel Cupcake liners carefully from the Chocolate Cups.
- Place few chopped mangoes on the bottom of the Chocolate Cups and pipe each Chocolate Cup with Mango Mousse.
- Top Mango Mousse with a piece of Mango, some Chocolate Chips and few Sprinkles and refrigerate Mango Mousse in Chocolate Cups for 15-20 minutes before serving.
*If using Whipping Cream with added Sugar then no need to add Icing Sugar separately.