Double-Chocolate Mousse Cups

Man, these Double-Chocolate Mousse Cups were great. So decadent and elegant. I used the mousse from the Triple-Chocolate Mousse Cake from America Test Kitchen. Here’s my adapted recipe.
Double-Chocolate Mousse Cups


    Bottom Layer:
    5 Tablespoons hot water
    2 Tablespoons cocoa powder
    7 ounces semisweet chocolate, chopped fine
    1 1/2 cups heavy cream
    1/8 teaspoon salt
    Top Layer:
    3/4 teaspoon unflavored gelatin
    1 Tablespoon water
    1 cup white chocolate chips
    1 1/2 cups heavy cream


To make the bottom layer: Combine the hot water and cocoa in small bowl and put aside. Make a double boiler by filling a pot with an inch or two of water and then putting a bowl on top of the water. Put the semisweet chocolate in the bowl and stir over medium-high heat until completely smooth. Remove from heat. Whisk the cocoa mixture into the melted chocolate until smooth.
In a mixer, whip the cream and salt until soft peaks form, 1 to 3 minutes.
Using a hand whisk, gently fold one-third of whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain in the chocolate. Be gentle so the mousse remains fluffy.
Spoon the mousse into the bottom layer of the cups. Smooth with a spatula and gently tap the cup on the counter to release air bubbles. Wipe the edges with a cloth to remove any drips. Refrigerate while you make the white-chocolate layer.

To make the top layer:
Put the water in a small bowl and sprinkle gelatin on top. Bring 1/2 cup cream to simmer in a saucepan over medium heat. Remove from heat, add the gelatin mixture, and stir until fully dissolved.
Put the white chocolate chips in a bowl and pour the cream mixture over the top. Let sit, covered, for 5 minutes, then stir until smooth.
Whip remaining cup of cream until soft peaks form, 1 to 3 minutes. Again, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain.
Spoon the white chocolate mousse over the chocolate mousse and smooth with a spatula. Refrigerate until set, at least 8 hours. Enjoy!

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