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Chocolate & Jelly Deli Cups

December 30, 2016

 

Before I begin to talk about this recipe, I'd like to thank you,  my loyal Eat In Stylers who have followed me over the past year and I wish you a very Happy, Safe & Prosperous 2017! 
 

Today's dessert is very reminiscent of the Deli Cups my Mum and Dad used to buy us as a special treat when I was a kid and while this is presented in a more sophisticated manner, the taste takes me back to the time my brother's and I would enjoy our "special occasion" takeaway chicken and chips followed by a delicious Deli Cup. 

 

But don't be fooled by how simple it sounds, the creaminess of the mousse, the tang of the jelly and fudge-like texture of the cake combined together make this dessert heavenly!  Believe me, your guests will be impressed with this dessert - it really does look striking when presented on the table.

 

I served mine in tall Maxwell & Williams liquor glasses  - they are the perfect height and width for portion size and presentation.

 

This recipe is really fun as you can change the cake base, jelly flavour and even the types of chocolate you use to get multiple different tastes and flavors. 

 

  • If melting your chocolate in a  microwave, always do it in small 60 second bursts on a medium heat setting so that you do not burn your chocolate. 

  • Also keep in mind the chocolate may have melted even though it is holding its shape so remove and stir to make sure you don’t burn it.  

  • Always ensure the dish you are melting the chocolate in is completely dry as even one drop of water will cause the chocolate to harden and become unusable.

  • Because the mousse has to set, this is a great dessert to make a day or two ahead so all the work gets done in advance.  Just be sure to use a airtight container or cover these with plastic wrap to protect them.  

 

YOU WILL NEED

1 packet strawberry or raspberry jelly crystals

150g |  5 ounces dark chocolate

150g |  5 ounces milk chocolate

1+1/2  cups thickened cream (I love Brownes thickened cream as it is really thick and creamy)

2 eggs separated

1 packet strawberry or raspberry jelly crystals

300g |  10.5 ounces chocolate cake/muffin or plain sponge cake roughly crumbled.

Extra thickened cream

Maraschino cherries for garnish

 

METHOD

  1. Make the jelly as per packet instructions and place into the fridge to set.

  2. Melt the chocolate in a double boiler or in a large glass bowl and place in the microwave on medium setting in 1 minute increments until melted.  Stir between bursts to check how melted the chocolate is otherwise it may burn.

  3. On a low setting beat in the thickened cream and egg yolks until well combined.

  4. In a small bowl, whisk the egg whites, using an electric beat or whisk until thick and frothy and then gently fold into the chocolate/cream mixture until completely combined.

  5. To assemble first place a little crumbled cake in the bottom of each cup.

  6. Once jelly is set, remove from fridge and with a spoon and “stir” the jelly until it is broken up and manageable.  Spoon the jelly into each up.

  7. Spoon the mousse into each cup over the jelly leaving enough room for the adding of the thickened cream.

  8. Dollop a good teaspoon of thickened cream into the center of each cup over the mousse and carefully, with a skewer or tooth pick, gently swirl the cream in a circular motion to get a pretty swirly effect.

  9. Allow to set for 4-5 hours.

  10. Top with Maraschino cherry and serve cold or store in fridge until ready to serve.

 

 

MAKES 12 

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