It's times like these you need to take short-cuts. This recipe, that loosely falls under this month's truffle themed Sweet Adventures Blog Hop, is the perfect example of a recipe to aid sanity in the Christmas season. Rather than tempering chocolate, I bought pre-made chocolate cups that are available at Woolies at this time of year (don't judge me!), and the chocolate mousse filling is super-quick and easy.
Chocolate Candy Cane Mousse Cups
300ml thickened cream
125g dark chocolate
60g cream cheese, at room temperature
1/3 cup caster sugar
1 egg yolk
100g candy canes
36 pre-made Chocolate Cups
Whip cream until stiff, and then return to the fridge.
Pound 80g of the unwrapped candy canes with a mortar and pestle until they have shattered into small chunks. Set aside.
Place chocolate in a heatproof bowl over a saucepan of simmering water. Stirring frequently, cook until chocolate is melted and smooth. Remove from heat to cool slightly.
Beat the cream cheese, sugar, and egg yolk in an electric mixer until smooth.
Quickly stir the melted chocolate into the cream cheese mixture and beat until well combined.
Fold the whipped cream in by hand, and then fold in the shattered candy canes.
Place candy cane mousse in a piping bag with a large 1cm nozzle. Pipe mousse into chocolate cups.
Pound the remaining 20g of unwrapped candy canes with a mortar and pestle until shattered into dainty pieces. Just before serving, scatter over the top of mousse cups.