They say you can’t have your cake and eat it too. That may well be the case, but you can certainly have this delicious chocolate mousse AND eat the cup too! Edible cups are fun to make and can be used for anything from ice cream to Halloween treats. Customize them to your heart’s content — as long as you use contrasting candy melt colors over a white base, anything goes. As for the chocolate mousse, it’s the easiest, dreamiest one you will ever make — and it’s vegan and gluten-free too. How, you ask? Well, thanks to aquafaba, of course (the liquid drained from a can of chickpeas).
Edible Candy Bowls
Ingredients and Tools:
Makes 8-10 small cups
- 12 ounces (one bag) white candy melts
- 6 ounces candy melts in a dark contrasting color, or you can use a variety of colors
- 1 Tablespoon vegetable shortening, melted, or more as needed
- water balloons (or normal balloons)
- wax paper
Instructions:
1. Blow up the balloons. Rinse them under the tap and dry thoroughly. Moisten a kitchen towel with a little melted vegetable shortening and wipe the balloons. Set aside.
2. Put the candy melts into a microwave-safe bowl and melt according to packet instructions. Stir until completely smooth. If the consistency is too thick, add a few drops of melted vegetable shortening and stir well.
3. Drizzle the contrasting colored candy melts over the white base using a spoon. Do not stir. If you would like more control, transfer the candy melt into a small Ziplock bag, snip the corner of the bag and use it to pipe the candy melt.
4. Place a large piece of wax paper over a cookie sheet. Dip the balloon into the bowl of candy melts, pull out and let any excess drip back into the bowl.
5. Place the balloon on the wax paper. Repeat the process with the rest of the balloons, adding more color drizzle over the white candy melts as you go. Leave the cups to set at room temperature or pop in the fridge.
6. Once the candy melt is completely dry, gently push against the sides to loosen. Use scissors to snip a small hole in the balloon and let it deflate. Gently pull the balloon out. Your bowls are now ready to use.
Note: You may have leftover candy melt mixture — this can be reheated in the microwave and used again.
Blow up the balloons. Rinse them under the tap and dry thoroughly. Moisten a kitchen towel with a little melted vegetable shortening and wipe the balloons. Set aside.
Put the candy melts in a microwave-safe bowl and melt according to packet instructions. Stir until completely smooth. If the consistency is too thick, add a few drops of melted vegetable shortening and stir well.
Drizzle the contrasting colored candy melts over the white base using a spoon. Do not stir. If you would like more control, transfer the candy melt into a small Ziplock bag, snip the corner of the bag and use it to pipe the candy melt.
Dip the balloon into the bowl of candy melts, pull out and let any excess drip back into the bowl.
Leave the cups to set at room temperature or pop in the fridge. Once the candy melt is completely dry, gently push against the sides to loosen. Use scissors to snip a small hole in the balloon and let it deflate. Gently pull the balloon out. Your bowls are now ready to use.
Chocolate Mousse
Ingredients:
- 1 cup aquafaba (liquid drained from a can of chickpeas)
- 5 ounces dairy-free dark chocolate
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla extract
- (1) 14-ounce can coconut milk, chilled overnight
- chocolate shavings, sprinkles or fresh berries to serve
Instructions:
1. Chop the chocolate into small pieces and place in a bowl. Put the bowl over a small saucepan of barely simmering water and allow it to gradually melt, stirring occasionally.
2. Stir in the vanilla extract and maple syrup — the chocolate will thicken slightly.
3. Whisk the aquafaba using a stand or hand mixer at maximum speed for several minutes until you have firm peaks.
4. Add a third of the aquafaba meringue into the melted chocolate and use a balloon whisk to stir.
5. Gradually add the remaining aquafaba and stir gently until incorporated — the mousse will be fairly liquidy by the end.
6. Carefully pour the mousse into the prepared edible bowls and chill for at least an hour or until set.
7. Open the can of coconut milk and drain all the liquid (you can use this in smoothies or drinks). Scoop out the thick coconut cream into the bowl of your stand mixer. Whisk at maximum speed for 4-5 minutes until it forms firm peaks. Transfer to a piping bag fitted with a large star tip and pipe rosettes over the chocolate mousse. Chill until ready to serve.
8. Sprinkle with chocolate shavings, sprinkles or berries and serve.
Chop the chocolate into small pieces and place in a bowl. Put the bowl over a small saucepan of barely simmering water and allow it to gradually melt, stirring occasionally. Stir in the vanilla extract and maple syrup — the chocolate will thicken slightly.
Whisk the aquafaba using a stand or hand mixer at maximum speed for several minutes until you have firm peaks.
Add a third of the aquafaba meringue into the melted chocolate and use a balloon whisk to stir. Gradually add the remaining aquafaba meringue and stir gently until incorporated — the mousse will be fairly liquidy by the end. Carefully pour the mousse into the prepared edible bowls and chill for at least an hour or until set.
Open the can of coconut milk and drain all the liquid (you can use this in smoothies or drinks). Scoop out the thick coconut cream into the bowl of your stand mixer. Whisk at maximum speed for 4-5 minutes until it forms firm peaks.
Transfer to a piping bag fitted with a large star tip and pipe rosettes over the chocolate mousse. Chill until ready to serve.
Sprinkle with chocolate shavings, sprinkles or berries and serve.
