The chocolate bowls were a ton of fun to make. I saw the idea on la prochaine fois by Cathy. She also gave some good hints on working with the balloons.
The directions are pretty easy: melt chocolate, cool to room temperature, dip balloons, set on parchment, let cool until set. To remove balloons, prick with a pin so the air slowly escapes, and peel the balloon from the chocolate.
I found the recipe for the mousse on Tartelette. This site is one of my favorite food blogs. I can’t decide which is more beautiful – her culinary creations or the photographs of them. Her recipe was a cardamom-infused mousse, which I skipped. It was delicious just the same. A simple puree of fresh mango added the “yolk” to the eggs.
Adapted from Vanilla Bean Cardamom Mousse
- In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over 2 Tbs of water, and let sit.
- Meanwhiler, combine the sugar and remaing 2 Tbs of water in a heavy saucepan. Cover and bring to a rapid boil over medium high heat. Once boiling, uncover and cook until the mixture reaches 238 degrees F.
- Strain the pods and seeds in a container with a spout; it will be easier to add to the yolks. Pour the syrup slowly and in a steady stream into the egg yolks with the machine running on medium high. Melt the gelatin in the microwave for 10 seconds or until dissolved. Add it to the yolk mixture along with the seeds from the vanilla bean. Continue to whisk on medium high until it triples in volume and cools to room temperature.
- In a separate bowl, whip the heavy cream to soft peaks. Add it to the mousse base and fold the two gently together. Let chill for at least 1 hour.
- To assemble the eggs: Puree the flesh of 1 ripe mango in a food processor until smooth. Spoon the mousse into a piping bag. Fill the chocolate cups, and spoon a dollop of mango into the center.