Ingredients
FOR CHOCOLATE CUPS
8 oz semisweet chocolate
1 balloons, small
RASPBERRY MOUSSE
2 cup raspberries, fresh or frozen you may s
1/4 cup sugar
1 cup whipping cream
Directions
Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat.
Blow up as many balloons as cups you need. Use small balloons and
don't blow them up very big (Anne's note: in accompaning picture,
they are about the size of an apple.) Dab a little melted chocolate
onto a wax paper lined cookie sheet. Dip bottom of balloon in melted
chocolate and sit on cookie sheet. Refrigerate until hard. Repeat for
remaining balloons. If cups are very thin, dip again. When the
chocolate has hardened, snip the top of the balloon with scissors and
pull out gently from cup. Discard. Fill cups with chocolate mousse or
raspberry mouse for Valentine's Day or fill with ice cream. Here is a
possible filling: Puree raspberries in food processor with sugar.
Whip cream until stiff. Fold in raspberry puree.
Servings: 4 servings
Chocolate Cups With Raspberry Mousse Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
It is quite feasible to trace the history of recipes way back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to historians are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving on, there were some recipe books published in the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are not about the curry that is served today, but rather descriptions of the types of meals prepared for the rich people of that period. Later, in the 15th century, people returning from the crusades brought us many foods and spices from the East, including parsley and basil. These new herbs and spices created an increase in manuscripts on food, the majority of which are now in academic collections. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a result the best cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes common in their social group. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Cups With Raspberry Mousse recipe.
