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Cocoa Choux Puffs with Dark Chocolate Mousse
These little bites play on the contrast between a slightly crisp cocoa choux shell and a light dark chocolate mousse. The MicroCook Pitcher does double duty: it boils the water and butter for the dough, then melts 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.
Tip in the flour, salt and cocoa all at once and stir quickly with the Tupperware Silicone Spatula until the dough is smooth and pulls away from the sides.
Beat in the eggs one at a time, making sure the dough turns smooth again after each addition.
Using a piping bag with a large fluted nozzle, pipe about 30 small puffs onto the Tupperware Silicone Baking Sheet set on the cold drip tray. Beat the egg yolk with the 15 ml (1 tbsp) water, dip a fork in it and flatten the top of each puff lightly.
Bake on a low shelf for 20 minutes, then leave to cool completely.
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, then fold it gently into the chocolate in two additions.
Cut a lid off each puff, pipe in the mousse with the fluted nozzle and set the lids back in place. Keep in the fridge in an airtight container and dust with icing sugar just before serving.
