Layers of chocolatey, berry, creamy, almondy and silky smooth components. Troika chocolate cups are a fusion of dark and light flavors, hard and smooth texture.
I love chocolatey treats. And chocolatey desserts can never fail to me. I do not really make dessert often, it usually goes in baking and the reason of that is perhaps that we never have had any tradition of serving dessert after a meal at home. Okay, maybe special occassions, but then we mostly goes for a creamy fruit salad or custard or trifle.
So on this special occassion I wanted to go for something different and very chocolatey (not everyone at home are fan of chocolate - like seriously - I know it is hard to believe!). I had planned for long to make a dessert which could be served in a edible container, my idea was more of a cupcake form of chocolate filled with chocolate mousse or anything alike. So what I had available was two large bars of dark chocolate, marzipan, nougat, strawberry jelly and fresh cream and I wanted to make a dessert with all the components that goes in a Troika bar (a norwegian chocolate filled with layers of nougat, raspberry jelly, marzipan and chocolate truffle). Here is a recipe for Troika cake and more information about the Troika bar.
I started with making the edible chocolate cupcake forms by painting melted chocolate inside the cupcake forms. I had to coat them for twice and some even thrice to achieve a thick coating which would make the chocolate form stable and not break easily. The next day, I made instant jelly and filled 1/3 part of the chocolate forms, a little nougat, grated marzipan and finished it off with a good amount of chocolate mousse.
The Troika chocolate cupcakes turned out delicious and should quench the thirst of every chocoholicer. The combination was amazing, but I had a few errors. Like the jelly did not get fast enough (maybe I added too much water) and the chocolate mousse should have rested overnight, but since I made it the same morning it was going to be served the texture and flavors was not set completely.
So having these the next day was a delight for my and others chocolatey palate.
Makes about 12 Troika Cups
Chocolate Cups
200 g dark chocolate (good quality)
1. Melt the chocolate (it is advisable to temper the chocolate for a shiny finish) and coat the cupcake forms completely covering inside
2. Let set in the freezer for a few minutes and apply a second coat of chocolate
3. Let set in the freezer again and apply a last coat so that it will get solid (otherwise it can break easily)
4. Set in the freezer again, let rest in room temperature for a few minutes and then carefully peel the cupcake forms so that you will have beautiful edible chocolate cupcake forms
Filling
1/2 packet (40 g powdered) raspberry or strawberry instant jelly
50 g nougat
75 g marzipan, grated
Chocolate Mousse (Makes more than enough)
125 g dark chocolate of good quality
1,5 dl whipping cream
1 egg yolk
1 egg white
1,5 tbsp sugar
1. In a clean bowl whip the egg white until it form stiff peaks
2. Whisk the egg yolk along with sugar until it becomes pale in color and creamy (egg nog)
3. Melt the chocolate over hot water bath with one tablespoon of cream
4. Whip the cream until it starts to form peaks and fold in the melted chocolate, egg nog and lastly the egg whites (a even creamy mass)
Let cool in the refrigator preferably overnight
Assembling
1. Keep the chocolate cups on a tray in the freezer and make jelly following the instruction of the packet, wait till the jelly gets luke warm and pour carefully in the chocolate cups while they are still in the freezer. Let the jelly set keeping them in the freezer and transfer them to the refrigerator later
2. Have a spoonful of nougat in each chocolate cup on top of the jelly
3. Cover with some grated marzipan
4. Finally pipe or spoon the chilled chocolate mousse on top
Garnish with some blanched and chopped almonds and chocolate decorations, serve with some strained raspberry jam!
<3 Deux ans et demi - de doux souvernirs avec des friandises sucrées <3
