NO-Bake Chocolate Mousse Cupcakes
1 pound chocolate wafers, crumbled
1 Tablespoon instant coffee
1/2 cup boiling water
1 1/2 cups granulated sugar
14 ounces semisweet chocolate, chopped into small pieces
5 large eggs
3 packages unflavored gelatin (1/4 ounce each) (optional)
3 cups heavy cream
Pinch salt
1/4 teaspoon cream of tartar
Line cupcake pans with papers. Place 1 tablespoon chocolate crumbs on the
bottom of each cupcake paper and press down to form a crust. In a heavy 2
quart saucepan, dissolve the coffee in water. Add 1/2 cup sugar and stir
over low heat to dissolve. Add chocolate, and stir constantly until smooth.
Remove from heat and let stand 5 minutes to cool slightly. Separate eggs.
Add egg yolks to the chocolate mixture and stir with a wire whisk. Set aside
until completely cool. In a large bowl of an electric mixer beat heavy cream
and gelatin until it holds a shape but is not stiff. Set aside. In another
bowl, with clean beaters, beat at high speed the egg whites until they are
foamy. Add salt and cream of tartar, continuing to beat until the whites
hold a soft peak. Reduce to medium speed. Gradually add remaining sugar.
Increase the speed to high and beat for 4-5 minutes until the meringue is
quite firm, but not stiff or dry. (The peaks should hold their shape if you
pass a knife through them.) Fold half of the chocolate mixture into the egg
whites. Fold other half of chocolate mixture into the bowl with the whipped
cream. Blend together the chocolate-egg white mixture and the chocolate
whipped cream mixture. Spoon batter into cupcake papers to the top of
papers. Place in the freezer in pans overnight. Take out 5 minutes before
serving.
1 pound chocolate wafers, crumbled
1 Tablespoon instant coffee
1/2 cup boiling water
1 1/2 cups granulated sugar
14 ounces semisweet chocolate, chopped into small pieces
5 large eggs
3 packages unflavored gelatin (1/4 ounce each) (optional)
3 cups heavy cream
Pinch salt
1/4 teaspoon cream of tartar
Line cupcake pans with papers. Place 1 tablespoon chocolate crumbs on the
bottom of each cupcake paper and press down to form a crust. In a heavy 2
quart saucepan, dissolve the coffee in water. Add 1/2 cup sugar and stir
over low heat to dissolve. Add chocolate, and stir constantly until smooth.
Remove from heat and let stand 5 minutes to cool slightly. Separate eggs.
Add egg yolks to the chocolate mixture and stir with a wire whisk. Set aside
until completely cool. In a large bowl of an electric mixer beat heavy cream
and gelatin until it holds a shape but is not stiff. Set aside. In another
bowl, with clean beaters, beat at high speed the egg whites until they are
foamy. Add salt and cream of tartar, continuing to beat until the whites
hold a soft peak. Reduce to medium speed. Gradually add remaining sugar.
Increase the speed to high and beat for 4-5 minutes until the meringue is
quite firm, but not stiff or dry. (The peaks should hold their shape if you
pass a knife through them.) Fold half of the chocolate mixture into the egg
whites. Fold other half of chocolate mixture into the bowl with the whipped
cream. Blend together the chocolate-egg white mixture and the chocolate
whipped cream mixture. Spoon batter into cupcake papers to the top of
papers. Place in the freezer in pans overnight. Take out 5 minutes before
serving.
