The name of the recipe in no way indicates the difficulty involved: basically you make a kind of Mars Bar slice mix and press it into muffin tin holes and then fill with a melted chocolate mix folded into whipped cream. I really enjoyed making these, and the recipe comes from the Woman's Day magazine, where there is also a Froot Loop cake and a Cornflake slice, and whence I sourced the Jelly Cake Doughnuts. If you don't have Coco Pops, you could just use any plain puffed rice cereal. In our house, when I was a little girl, Sundays were the day for Wicked Breakfast Cereals: Coco Pops, Frosty Flakes, Honey Smacks, Froot Loops - they all came out for special occasions only. These mousse cups are a special occasion food as well.
I eschewed the recipe directions and did all my melting, gently, in the microwave with 30 second bursts and lots of stirring. I always err on the side of a little less melting than I think I want and then I stir any lumps into submission. I spooned 2 tablespoons full of the Coco Pop mixture into my muffin tin holes and then pressed them firmly into the base and sides. In the end I had enough left over to cover the base of a loaf tin, and I topped that with the left over mousse: so bonus dessert!!
I greased the muffin tin holes with some butter and then cut strips of baking paper and placed them cross-wise in the tin to make a lining. They popped out perfectly when they were set.
The trick to folding the melted chocolate and condensed milk into the whipped cream is to first add a good dollop of the cream to the melted chocolate/condensed milk and stir that in well to loosen the mixture. Then fold that into the whipped cream very gently. I was very pleased as it was smooth and had a nice texture.
I can only think of one downside, and that is you have to wait 4 hours for the mousse to set before you can eat them!!!!
NB An Australian tablespoon is very sensibly 20ml, or 4x5ml teaspoons.
Coco Pop Choc Mousse Cups makes at least 12
- 100g milk chocolate, chopped
- 50g butter, chopped
- 60ml golden syrup
- 3 cups Coco Pops
- 100g dark chocolate, chopped
- 1/2 395g tin of condensed milk
- 300ml cream
- 1 tspn vanilla extract
Grease and then line the 12 holes of a muffin tin with strips of baking paper and set aside. Melt the milk chocolate, butter and golden syrup in the microwave in 30 second bursts using a Medium heat. As soon as it looks almost melted, stir until it is smooth and combined.
Put the Coco Pops into a large bowl and then pour in the chocolate mixture and mix thoroughly so that every Pop is coated and shiny. Spoon about 2 tablespoons of mixture into each muffin tin hole and use a smaller spoon to press the Pops firmly into the base and up the sides. Make sure the base is covered, add a few more Pops if you need them. Chill in the fridge for 20 minutes.
Start the mousse by melting together the dark chocolate and 1/2 the tin of condensed milk in the microwave. Once again, stir the under-melted chocolate until it is smooth and combined. Set aside to cool.
Whip the cream and vanilla till soft peaks form. Spoon a good dollop of the cream into the cooled chocolate/condensed milk mixture and mix firmly together.
Once it is combined, pour into the whipped cream and gently fold together until there are no pale streaks of cream showing.
Take the cups from the fridge and spoon the mousse in, filling right to the top.
Refrigerate for at least 4 hours and then serve as they are or perhaps with some cream and shaved chocolate on top.