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Way to serve chocolate mousse individually?

I want to do individual chocolate mousses but I don't have enough glasses and I'd prefer not to use plastic cups. I have a ring mold...is it possible to use that? Or does anyone know of another way?

P.S. I would greatly prefer not to use gelatin in the chocolate mousse.

Thanks!

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  1. You could make some kind of edible dish, like tuiles draped over an upturned muffin tin while hot to shape them into a bowl, or layers of filo in muffin tins, with melted butter and sugar between the sheets, baked until crisp. You could then fill the edible vessel with mousse and serve it on a dessert plate

    1 Reply
    1. re: Caitlin McGrath

      Depending on the occasion I've used shot glasses, small coffee mugs or made chocolate bowls like these: http://dinnerwithjulie.com/2009/02/14...

    2. Serve them in ice cream cones.

      1. Half an orange shell would work.

        1. I've used demitasse cups for this, although they are better used for pots de creme.

          1. Our thrift stores have tons of glassware at great prices, or maybe borrow some.

            A bite sized crust would work for me.

            The cones would also be a good choice for larger amounts, but use waffle cones.

            1 Reply
            1. Hof, how do you not own ramekins? I use them for everything: mixing spices, chopping up ingredients (mise en place), melting butter in the microwave. And yes, I use them for eating ice cream in, because they provide better portion control than a bowl. They come in glass or ceramic.

              6 (or 8) of those and you're golden.

              1 Reply
              1. re: pdxgastro

                I own ramekins....just not 10 of them.

              2. I'm surprised nobody has suggested making your own chocolate cups.

                You can do it as described in this recipe http://www.epicurious.com/recipes/foo... or you can inflate small balloons and dip them half up the balloon. Once the chocolate is dry carefully prick a hole in the balloon so that it deflates slowly. What's left is a cup made of chocolate.

                1 Reply
                1. Lots of good ideas. You could also make molds out of meringue; you could make little cups of pate choux; or you could even use muffin cups. It would be very pretty if you would whip up some cream very stiff, put a bit on the plates, and serve the mousse in the center, using the whipped cream as walls to hold in the mousse.

                    1. re: TrishUntrapped

                      +1. That's my usual method of presenting mousse, though the stemware doesn't always match!