Chef Lyles Cappuccino Mousse In Chocolate Cups Recipes

CHOCOLATE MOUSSE CUPS

Steps:

• Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
• Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
• Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

CAPPUCCINO CUPS

Steps:

• Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
• To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper. Allow the chocolate to harden.
• Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
• Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
• 1/4 cup water
• 1 1/2 tablespoons corn syrup
• 2/3 cup sugar
• 1/2 cup heavy cream
• 2 tablespoons Cognac
• Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
• 1/2 cup heavy cream
• 1 tablespoon instant coffee
• 1 cup chopped white chocolate
• 1 tablespoon coffee liqueur
• 1/2 teaspoon coffee extract
• Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
• 1/2 cup heavy cream
• 3/4 cup chopped white chocolate
• Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.

CHEF LYLE'S CAPPUCCINO MOUSSE IN CHOCOLATE CUPS

Steps:

• Chill clean mixing bowl and balloon whip in freezer for whipping cream.
• Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth.
• Dissolve instant coffee in 1 teaspoon hot water.
• Add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
• Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
• Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
• Chill in refrigerator or freezer until hardened, about 10-15 minutes.
• While chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks.
• Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
• Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes.
• Fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. Garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
• Refrigerate; let stand about 5 minutes at room temperature before serving.

CHILES RELLENOS PUFFS

Steps:

• Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
• Stir in flour, cornmeal and salt (cumin and cayenne if using) until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
• Spoon dough evenly into muffin cups, filling each 3/4 full.
• Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.

CAPPUCCINO MOUSSE TRIFLE

Steps:

• In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping., Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.