24 chocolate cup cakes (recipe below)
chocolate mousse (recipe below)
24 coffee beans
cocoa
Fit a piping bag with a plain nozzle and fill the bag with mousse mixture. Pipe a pyramid shaped spiral of mousse on each cup cake. Shake to straighten the pyraid and top with a coffee bean. Freeze for an hour or two to firm up a bit more. Dust with cocoa powder and serve.
BASIC CHOCOLATE CUP CAKE RECIPE
Makes 24
1 x 650 g pack Ina Paarman's Chocolate Cake Mix
3 extra large eggs
1 cup (250 ml) oil
1 cup (250 ml) black coffee
24 small paper cups
Preheat oven to 200°C. Line two muffin pans with paper cups. Beat eggs and oil for 2 minutes on high speed until well blended. Add black coffee and beat for 1 minute on high speed. Add contents of pack and beat until combined on slow speed. Spoon one large spoonful of mixture into each paper cup. Do not overfill the cups, you must get 24 out. Bake on middle shelf for 15-20 minutes.
Cool on a cooling rack.
CHOCOLATE MOUSSE
1 cups (250 ml) water
1 x 310 g Ina Paarman's Chocolate Mousse
1 cup (250 ml) fresh whipping cream
Measure water into a medium size mixing bowl. Sprinkle contents of Chocolate Mousse pack over the water and beat until well blended.
In a smaller mixing bowl, whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip again for 1 minute until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon and stir until evenly blended.
Leave the mousse in the fridge to set for 30 minutes
