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Dairy
Hard
12 Hours
Diets 
These stunning, flower-like mousse cups are a real work of art.
4.5 ounces (125 grams) margarine (use soy-free, if needed), softened
1 cup confectioners’ sugar
1 egg yolk
2 tablespoons cold water
1 cup + 2 tablespoons Mishpacha Flour
3/4 cup Gefen Cocoa
1 container (9 oz / 250 g) 5% white cheese
1/4 cup + 2 tablespoons sugar
1 container heavy cream
1/4 cup water
0.3 ounce (8 grams) gelatin
3.5 ounces (100 grams) baking chocolate
2 tablespoons Gefen Corn Syrup
3.5 ounces (100 grams) prepared fondant (can be purchased in any baking goods store)
3.5 ounces (100 grams) Elite Bittersweet Chocolate
silicon mini-Bundt pans (18 hole)
2½-inch (6-cm) serrated round cookie cutter
1 large and 1 small flower cookie cutter
thin fondant rolling pin
In mixer, cream margarine and confectioners’ sugar. Add egg yolk and water and continue mixing. Lower mixer speed. Add flour and cocoa and mix until dough is smooth.
Preheat oven to 320 degrees Fahrenheit (160 degrees Celsius).
Remove from oven and cool. Store in a sealed container until you’re ready to assemble the mousse cups.
Roll out dough on two sheets of Gefen Parchment Paper sprinkled with a drop of cocoa. With a 2½-inch cookie cutter, cut out circles. Peel off excess dough so that the cookie circles remain on the parchment paper. Transfer parchment paper to cookie sheets and bake for 20 minutes.
Yields 55 mousse cups.
Prepare the cheese mousse by using a hand mixer to combine the cheese and 1/4 cup sugar. Wait one minute and beat again until sugar has completely dissolved.
Pour water into a disposable cup and add gelatin. The gelatin will expand and absorb the water. Refrigerate for five minutes until firm. Pour boiling water into a small bowl. Add gelatin to the water and stir until fully dissolved.
Mix three tablespoons of cheese mixture into dissolved gelatin and stir until smooth and lump-free. Return to cheese mixture and stir well.
Arrange your silicon mini-Bundt pans on a cookie sheet or regular baking pan. Place mousse in a piping bag with a smooth tip. Fill silicon cups to the top. Keep edges smooth and flat. Tap each pan gently on the counter to allow any air bubbles to escape. Deep freeze for eight hours. Release mini-Bundt mousses from pan.
In mixer, beat heavy cream with two tablespoons sugar until cream is soft but firm. Be careful not to over-mix, as that will turn your cream into butter. Fold heavy cream into cheese mixture.
Melt baking chocolate in the microwave or over a double boiler. Add corn syrup and stir well. Chocolate will harden slightly. Cover with plastic wrap and let stand for 12 hours. The chocolate will be very firm. Knead it well until soft.
Lightly grease a sheet of parchment paper and roll out chocolate dough onto it. Using a large, flower-shaped cookie cutter, cut flowers from the dough. Place each flower onto a soft sponge. Use a thin fondant rolling pin to form a small, deep groove in the center of each flower. Store in a sealed container until ready for use.
Combine prepared fondant with a bit of cornstarch until dough is soft, but not sticky. Sprinkle cornstarch onto a sheet of parchment paper. Roll out fondant and, using a small, flower-shaped cookie cutter, cut flowers from dough. Place each flower on a sponge. Use a thin fondant rolling pin to form a small, deep groove in the center of each flower.
Melt bittersweet chocolate and transfer to a piping bag with a tiny tip. Squirt a chocolate circle into the center of each flower.
Place one black and one white flower in the center of each mousse cup. Place each mousse cup on top of a chocolate cookie. Arrange on a platter and serve.
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