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Chocolate Mini Choux with Ganache Mousse
Cocoa choux pastry piped into bite-size puffs and filled with a light dark-chocolate mousse. The MicroCook Pitcher 1 l is used twice: first to boil the water and butter and beat the choux dough, then to melt the chocolate for the filling.
- Total time
- 85 min
- Prep
- 30 min
- Cook
- 25 min
- Rest
- 30 min
Ingredients
Method
Heat the oven to 210 °C (410 °F) with the drip tray taken out. Put 125 ml (1/2 cup) water, the sugar and 40 g (3 tbsp) of the butter in the Tupperware MicroCook Pitcher 1 l, cover and microwave for 2 minutes 30 seconds at 600 W.
Add the flour, salt and cocoa all at once and stir quickly with the Tupperware Silicone Spatula until the dough is smooth and comes away from the sides of the pitcher.
Beat in the eggs one at a time, mixing until smooth after each.
Using a piping bag with a large fluted nozzle, pipe about 30 small puffs onto the Tupperware Silicone Baking Sheet placed on the cold drip tray. Beat the egg yolk with 15 ml (1 tbsp) water, dip a fork in it and press the tops lightly.
Bake on a low shelf for 20 minutes, then leave to cool.
For the mousse, melt the chocolate with the remaining 10 g (2 tsp) butter in the clean pitcher for 1 minute 10 seconds at 360 W. Leave for 1 minute, stir with the spatula and let it cool slightly.
Whip the very cold cream to firm peaks with the Tupperware DuoChef, add the icing sugar and whisk a few seconds more. Fold it gently into the chocolate in two additions.
Cut a lid off each puff, pipe in the mousse with the fluted nozzle and put the lids back. Keep in the fridge in an airtight container and dust with icing sugar just before serving.
