Chocolate Explosions

There have been several times in my lifetime that my mom, and then my mom and I have made chocolate cups. These amazing show pieces really grab attention and make a statement! To fill them I really wanted to do something different than the normal chocolate mousse, then I stumbled upon a recipe for lemon curd. Hmm, interesting idea, but I want something with key lime, I've been craving key lime recently! VIOLA! Key lime curd! But you can't just put curd into a cup, so, BAM! Key lime mousse was born! So yummy! Now, the story of how it came together!

Chocolate Cups with Key Lime Mousse

Cups:
For these you need chocolate that is used as dipping chocolate. You can find this with the Wilton cake supplies at any store that carries the brand. Then you'll need real balloons, not water balloons, but actual latex balloons. Blow these up just enough to make a round shape, and you can always judge the size by what size bowl you'd like to make. Wash off the balloons, then make sure they are fully dry. THERE SHOULD BE NO WATER ON THE BALLOONS WHEN YOU DIP THEM IN THE CHOCOLATE! I cannot stress that enough. If any water gets into chocolate it will seize up and your chocolate will no longer be, well, chocolate, instead it will be a clumped mess.

[Side note, the reason this is called chocolate explosions is not because they are full of amazing chocolate. In fact the chocolate is just a sweet undertone. What originally happened is that I wanted to make small cups so I decided to use water balloons for my first go around... BIG MISTAKE! I got one balloon dipped and placed onto the parchment before, BANG!!!! and chocolate was all over me, the counter, all of my friends counter tops. All in all, it was a mess. The latex on water balloons is made to pop with the slightest impact, so when it is heated, it will pop, sending chocolate everywhere. Stick with balloons that have thicker walls.]

Now in a double broiler (a pot that has about an inch of water with another pot or a glass bowl nested on top) place the chocolate into the top and allow to melt, stirring occasionally. Once the chocolate is melted slowly dip a balloon into the chocolate and place on to piece of parchment paper. Dip the appropriate number of balloons for the amount of people you wish to serve, and then allow to cool. Once the chocolate has set, dip the balloons again. Allow to set.

Once the chocolate is solid you can stab the balloon and it will deflate. Slowly peel off the latex and you will be left with your cups!

Key Lime Mousse:

Curd-

• 1/2 cup key lime juice
• 1/2 cup sugar
• 2 large egg yolks
• 2 large eggs
• 6 tbsp butter (cut these into 

Squeeze key limes for juice, this could take a while. (Before slicing into any citrus you are about to juice try this: press the fruit against the counter with the palm of your hand and roll forward. Repeat while rolling the citrus around. You'll notice that the fruit will soften, basically you are juicing the fruit inside the skin. But be careful when you slice into it, a lot of juice will flow.) Make sure to strain the juice to remove pulp. 

In a medium sauce pot combine the juice, sugar, yolks, and eggs and beat with a whisk. Slowly bring this up to medium heat while whisking, then add in the butter and continue to whisk. Now you will need to continue whisking until the mixture begins to thicken. Once the mixture becomes like jelly, remove from heat and allow to sit. You now have key lime curd!

Allow this to cool fully before trying to mix with the cream. This can also be used on scones, as a filling for cupcakes, or really with most anything sweet. Its heavenly!!!

To complete the mousse:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla

*Work with a metal bowl and whisk attachment that have been in the freezer for at least 15 mins. The cooler these materials are the better the whipped cream will be*

Place all the ingredients into the bowl and whisk on high until the whipped cream forms peaks. Take off mixing stand and fold in half of the cooled lime curd. 

Alright, now all that's left is to savor this wonderful dessert. I plated mine with fresh raspberries and a raspberries sauce. (I'll teach you the sauce in an upcoming post, so stay tuned.) I hope you guys enjoy this scrumptious dessert, its something not a lot of people have every day. 

Enjoy!