Keywordchocolate mousse, Gluten Free, luck of the irish, pot o' gold mousse cups, st paddy's day, st patrick's day
1pound(16 ounces) chocolate candy wafers
1/2pound(8 ounces) white chocolate candy wafers
small water balloons, blown up (without the water)
gold luster dust
6ouncesfinely chopped semi-sweet chocolate`
2cups(12 ounces) heavy cream
1tsppure vanilla extract
1/2tspinstant espresso powder
FOR THE CHOCOLATE POTS:
Melt the chocolate per package instructions. Allow to cool to only lukewarm or room temp, otherwise the balloons may pop.
Dip bottoms of balloons in melted chocolate, halfway up the sides. I did straight down into the chocolate and pull straight up. Having a somewhat deep bowl is best for this.
Place dipped balloons onto waxed paper lined baking sheet. Allow to harden completely at room temperature if the ambient temperature of your room is fairly cool. Otherwise, put tray in refrigerate to set for about 30 minutes.
Carefully pop balloons by grasping knot and cutting small slit underneath knot and gently letting air out of balloon. Be gentle because popping balloons could cause chocolate to break. Remove deflated balloons from chocolate cups.
FOR THE GOLD COINS:
Melt white chocolate according to package instructions. Fill molds with a tiny amount of melted white chocolate (molds are small and not very deep). Once all cavities have been filled, tap or drop the mold on a counter to spread the melted chocolate throughout the mold and to pop any air bubbles that are trapped.
Place mold in freezer for a few minutes to harden.
Remove mold from freezer and invert onto waxed paper, where coins should pop right out if they've fully hardened.
"Dust" coins with food-safe paint brush using luster dust. Allow to set, although the luster dust will not completely set and will get on your fingers when coins are touched.
FOR THE CHOCOLATE MOUSSE:
In small heavy saucepan, bring 1/2 cup of the heavy cream with the instant espresso powder to just below a boil over medium low heat. Remove from the heat and pour over chopped chocolate. Cover with plastic wrap for about 3 minutes. Remove plastic wrap and whisk to combine. If all chocolate isn't completely melted, put bowl in microwave for about 15 seconds at a time, stirring after until all chocolate is melted and smooth. Set aside to cool to room temperature.
In bowl of stand mixer using whisk attachment, add the rest of the heavy cream (1 1/2 cups) and whisk on medium until soft peaks form. Slowly add powdered sugar and vanilla and continue to whisk until stiff peaks form.
Mix about 1/2 cup of whipped cream into chocolate mixture to lighten it, then gently fold the rest of the whipped cream into the lightened chocolate mixture. Spoon into chocolate cups and add coins on top.