White Chocolate & Pineapple Mousse Chocolate Cups

Such a long name for probably one of the most sinful dessert. A few days ago was my Daddy Cool's birthday and I decided to combine all these nice ingredients together.

I love the association of fruits with chocolate. I usually don't eat white chocolate, unless it's part of a recipe, like whipped cream or a ganache montée, same with milk chocolate, as i find them to have a "sickly" sweet taste. I only enjoy dark chocolate.

My Dad can't eat sugar, and isn't a cake eater anyway. Still, I wanted to bake him a cake, and I had to put that candle on top of it. Yes, just one candle, because I didn't had 73 of them. I made a sugar free French Yoghurt Cake. I won't take long talking about it because it went wrong. It had more of a flan texture, I haven't tried it because flan and eggs and I are not best friends. Yet, yoghurt cake is the easiest cake in the world, that's the first cake that children make at home or in school. Anyone can bake it... Anyone but me that is. I never succeeded with that yoghurt pot cake.

So, back our chocolate cups. I used canned pineapple in juice, because I was quite busy that day and I needed to prepare everything quickly, but obviously using a fresh pineapple would be much better. I didn't add any sugar since the white chocolate and pineapple are already sweet.

Now for the recipe, you will need:

160g dark chocolate (you can use milk or white chocolate if you prefer)

200g white chocolate

1 can of sliced pineapple in juice

60cl creme Fleurette (whipping cream)

7/8 plastic cups

Fresh fruits for the toppings

First things first, you need to put the cream, mixing bowl and whisk in the freezer for a good 15 min minimum. I left mine for nearly an hour since that day was really really hot.

The Mousse:

Melt the white chocolate and leave to cool at room temperature. Meanwhile blend the pineapple with its juice until smooth (leave one or two slices to decorate).

Take the cream and utensils out of the freezer and whip, starting with a slow speed and increasing slowly until soft peaks start to form. Take a cup of whipped cream and mix it with the white chocolate. Slowly add the chocolate mixture to the whipped cream, then add slowly the pineapple purée. Cover and leave in the fridge to set for at least two hours. I didn't had two hours and with the high temperature I left it in the freezer.

Chocolate cups:

Melt the chocolate and pour it in each plastic cups then back into the chocolate bowl, making sure that every part of the cup is well coated and that it is not too thin. Let them sit upside down on a tray in the fridge.

Filling:

When the chocolate is set, slightly cut the edge of the plastic cup, on top, and start peeling it from the chocolate.

Place a few blueberries and small pieces of pineapple at the bottom of the cup, then fill it with the whipped cream to the top. Decorate with some fresh fruits.

Et voilà!

[I'm adding this side note years later, in 2023, (while adding my old posts to the new version of the blog) and I can't help but laugh at myself when I think about that day. It was so so hot that the chocolate cups were almost impossible to make, they started melting as soon as I took them out of the freezer so I had to cut the plastic cups and fill the chocolate ones with the fruits and cream while they were INSIDE the freezer lol. Now that I think about it I was crazy to make chocolate cups with such a crazy hot weather haha.]

Did you make this recipe?

Please leave un comment and don't hesitate to take a picture and share it on Instagram and tag me @gentlebeautywithaliza.

I can't wait to see your pictures !

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