FOR CHOCOLATE CUP:
1: 170g chocolate (60% cacao)
2: mini cupcake liners
1: 130g bittersweet chocolate
2: 2 large egg yolks
3: 2 tbs powder sugar
4: 1&1/2 tbs water
5: 1 cup double cream
6: 1/4 almond meal
7: 2 tbs vanilla essences
1: melt chocolate on double boiler till completely melted.
2: then spoon in 2 ts in the minin cup liners and brush on the sides but do not to forget the bottom leave enough for thr base and keep it in the cupcake tray freeze for 30 minutes.
3: take out from the freezer and again spoon in the melted chocolate and brush the sides and freeze it in the freezer till hardens.
4: then peel the paper liners off and keep in the freezer till required.
1: melt the chocolate on double boiler.
2: place the egg yolks, sugar, water whisk it, then place it on the double boiler and cook the eggs while whisking along till looks thick for 6 minutes.
3: then remove it from the double boiler and use a electric hand whisk and beat for futher 3 minutes.
4: then add the egg to the melted chocolate and mix well, add the almond, vanilla mix again keep aside.
5: beat the cream till gets thick.
6: add the cream in the egg and chocolate mixture slowly and fold til combined.
7: now add the mousse in a piping bag and fill the cups sprinkle a little crushed almond.
8: serve and enjoy.
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