Chocolate cups with orange blossom mouse and rose petals

g15

Happiness.

Simple as a glass of chocolate or tortuous as the heart.

Bitter. Sweet. Alive.

~ Joanna Harris, Chocolat ~

Spring has sprung here in all its glory, sooner than one could have expected, but who could complain with it? Hard to believe, last year at this time snow and frost was upon us, while mornings lately have been filled with so much sunshine and soothing warmth, it seems summer rather than spring has arrived.

With spring, the new issue of Clouds Magazine is out, currently only in Lithuanian, but in a few weeks time the English one will be out too. Of course you are always welcome to have a look and try to read in my little bit tongue breaking native language, which only a few million people on the planet can understand. Strange as it is to say it, but even for natives to learn it properly Lithuanian a tough cookie to crack.

I have a short and sweet piece with a recipe using one of my favorite ingredients over there, which is chocolate, of course. Inspired by the wonderful creations in the movie “Chocolat”, these chocolate cups are bitter on the outside, but filled with creamy, instantly melting white chocolate mousse flavored with orange blossom water and topped with rose petals. A delightful treat to end dinner and perhaps to savor with afternoon tea.

5.0 from 3 reviews
Chocolate cups with orange blossom mouse and rose petals
 
Prep time
Cook time
Total time
 
Delightful chocolate cups, bitter on the outside with melting white chocolate orange blossom mousse inside, topped with rose petals
Author:
Recipe type: dessert
Serves: 4
Ingredients
  • 5,3 oz/150 g good quality dark chocolate
  • 2,4 oz/70g white chocolate
  • ⅔ cups/160 ml cream
  • ½ tsp orange blossom water
  • 1 tsbp dried rose petals
Instructions
  1. Melt the dark chocolate in bain marie and brush mini cupcake liners. Place them on the tray and into the freezer for 15 minutes.
  2. Warm the chocolate again and brush a second layer of chocolate. Return to the freezer for another 15 minutes.
  3. Melt the white chocolate in bain marie with 2 tbsp cream and orange blossom water. Let it cool a little.
  4. Whip the cream in chilled bowl and stir into white chocolate.
  5. Peel the paper of the chocolate cups and pour some of the white chocolate mousse in it. Chill for 1-2 hours
  6. Decorate with dried rose petals before serving.

25 thoughts on “Chocolate cups with orange blossom mouse and rose petals

    • Thank you so much Becca, I am inspired by lots of things to be honest (photos, books, travel, paintings, art in general) and I think about food all the time :)

  1. Sooo pretty! And perfect for spring too. Weird to think that we had snow and frost last year around this time, right?

  2. We’re having great weather right now too! Of course later this week it’ll snow again. :-( But spring is definitely on its way, and this dish is perfect! Lovely recipe — thanks.

  3. Chocolat is a great source of inspiration in the kitchen! Just last week I learned that there are two more books in a series after Chocolat. I’ll have to get my hands on them and read them soon.

  4. Snow coming today, but these exquisite little bites would definitely bring some sunshine into my day!

  5. Spring has sprung here as well and the fever has set in. What a great way to welcome the spring. That orange blossom mousse sounds like it could easily stand alone as a dessert.. It could for me anyway. But then who can refuse chocolate? Lovely cupcakes!

  6. I’m so silly. It took me a while to realize that “chocolate cup” is the real edible cup for the mouse!! How creative and adorable!! I don’t make many desserts, so this kind of pretty idea really inspires me! And rose petals? What a girly and elegant dessert!

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