Monday, December 16, 2013

Chocolate Candy Cane Cups Recipe

Is anyone else exhausted? We're still 9 days out from Christmas, and I need a holiday. A staycation oasis awaits me if I can make it to December 26th, but in order to get there, I must pass through multiple pre-Christmas hoops. Also disturbing is the fact that I have bought a grand total of one Christmas present. One. I'm quite good at buying spontaneous presents for people throughout the year, but as soon as a present is expected I have buyers-block. I'm tempted to admit defeat and outsource my present purchases this year, or refuse to give them at all, but I know I'll buckle and become that crazed Christmas Eve shopper who no one wants to mess with.

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

(makes 36)

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.




Want to keep in touch? I'd love to hear from you on twitter or facebook!








9 comments:

JJ - 84thand3rd said...

There is nothing wrong with shortcuts for the holidays! Especially when the result is chocolate ;D Thanks for finding time among the crazy to join SABH!!

Mary said...

Thanks JJ. :) Yeah, when the result is tasty and pretty, I can't really find a reason to spend extra time tempering chocolate!

Swah said...

I am completely exhausted too, damn the silly season! Your truffles look absolutely delicious, I could polish 10 off in one sitting I'm sure.

Amanda@ChewTown said...

Sadly I have no break to look forward too... just the public holidays :( however, If I can make up a batch of these babies I'll stay happy!! great recipe.

Mary said...

@Swah - That is a distinct possibility!
@Amanda - Ugh! No break. Hopefully the public holidays will be restful!

My Kitchen Stories said...

What a fabo shortcut. Why not. Hope you make it through the next couple of hoops x

Sarah | The Sugar Hit said...

Peppermint and chocolate is totally my jam. And how have I never seen these cups before! I would totes use them all the time.

Mary said...

@Sarah - sadly they're only around in the lead up to Christmas...

Hotly Spiced said...

I love the look of these and what a fabulous use of candy canes. Like you; I'm struggling. Just so much to do and I don't know when it's going to get done! Onward march at a frenetic pace! xx