Daring Bakers - Maple Mousse in an edible container

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

My option for the edible container was to make chocolate cups. I used paper cups, those for cupcakes, and spooned melted chocolate inside. Then, I put the cups in the freezer for about 15 minutes and finally "peeled" the paper carefully. The cups have to be in the fridge.

Meanwhile I prepared the mousse and then put it inside the cups. 
Thanks a lot for the challenge!

Maple Mousse:


• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)

• 4 large egg yolks

• 1 package (7g/1 tbsp.) unflavoured gelatine

• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)


1. Bring maple syrup to a boil then remove from heat.

2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

3. Add warmed egg yolks to hot maple syrup until well mixed.

4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.

6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

8. Remove from the fridge and divide equally among your edible containers.

Vegan Maple Mousse:


• 1 package (12 oz.) soft silken tofu

• ¾ cup (14 fluid oz.) pure maple syrup

• 2 tsp agar-agar


1. Let tofu come to room temperature. Using a food processor, blender, or hand mixer, blend tofu until just smooth.

2. Sprinkle agar-agar on the maple syrup and let it rest for 10 minutes. Heat maple syrup on the stove to a boil and then let it simmer 5 minutes until the agar-agar has dissolved.

3. In a food processor, blender, or a large bowl, blend the tofu with the maple syrup until creamy.

4. Refrigerate for at least one hour. Remove from the fridge and divide among your edible containers.

2 comentários:

Renata disse...

Sempre quis experimentar fazer esses copinhos de chocolate, os seus ficaram perfeitos! Adorei também as folhinhas de maple na decoração, lindo!

Shumi disse...

The chocolate container is so well executed! Great job with the challenge!