Recipe: Apricot Mousse in Chocolate Cups
The chocolate cups can be made well in advance if kept in an airtight container and stored in a cool place. Using foil to line the ramekin moulds gives an attractive wrinkled and ruffled pattern to the outside of the cups.200g dark chocolate, melted200g dried apricots, soaked overnight300ml water50g sugar280ml whole milk150ml double cream3 large egg yolks4 sheets gelatin1tbsp brandy (optional)mini eggs and chocolate flake to decorate1. To make the chocolate cups line six medium sized ramekins with kitchen foil, smear very lightly with a little oil then paint the insides with a thick layer of melted chocolate. 2. Place somewhere cool and when set carefully remove the foil and set aside.3. Heat the water and the sugar in a pan and bubble until the sugar has dissolved and the mixture thickened to a thin syrup. Poach the apricots in the syrup, drain (reserving the syrup) and then blend the apricots to form a purée. Chill half of the mixture in the fridge.4. Pour the milk into a large saucepan and bring to the boil. Whisk the egg yolks with the sugar until thickened and creamy then pour over the milk, whisk together and return to the saucepan. 5. Simmer very gently, stirring constantly until the mixture has thickened to a custard then remove from the heat, strain and allow to cool.6. Place the leaves of gelatin into a bowl, cover with cold water and soak for about 10 minutes. 7. Heat 50ml of the syrup in a pan, squeeze out the leaves of gelatin, add to the pan, heat gently until the gelatin has dissolved then gently stir into the custard. Leave to cool until almost set.8. Mix the double cream with the chilled apricot purée and when the custard is on the point of setting stir this in. 9. Spoon into the chocolate cups and allow to set fully in the fridge. 10. Mix the remaining apricot purée with the reserved syrup to make a sauce and flavour with a dash of brandy if desired. 11. Decorate the filled chocolate cups with pieces of chocolate flake and mini eggs and serve with the apricot sauce.