Springerle Chocolate Bowls with Strawberry Mousse Filling


Springerle Chocolate Bowls with Strawberry Mousse Filling

Springerle Chocolate Clay Bowl

Ingredients

2 cups semi-sweet chocolate chips

1/3 cup corn syrup

Instructions

  1. Melt chocolate chips either in a double boiler or microwave. Allow chocolate to cool slightly (around 90 degrees F), stirring as it cools.

  2. Add 1/3 cup corn syrup and stir until all the syrup is incorporated. The chocolate will begin to harden as you stir.

  3. Pour onto a cool counter top and knead the clay until soft and pliable. Do not over mix or your chocolate will become oily.

  4. Place clay on a plate and cover over with plastic wrap or wax paper. Let rest on the counter top overnight.

  5. When ready to roll out, break off half of your chocolate clay and begin to knead until it is pliable and soft. (It will be stiff when you first begin working with it).

  6. Dust the surface of your work area with powdered sugar. Using dough guides, roll the clay out in a long strip 1/4 inch thick. Dust the mold with powdered sugar. Place the strip of clay on teh image and using your hands, press the clay into the mold until all cavities are filled. Carefully lay the image down on your work surface. Using our large ravioli cutter, trim the top edge of the bowl - keeping the instrument vertical. Next, use a bench scraper or sharp knife to trim the other edge of the image.

  7. Place the chocolate clay image around the sides of a 3-inch round cookie cutter to make the sides of the bowl. Trim off any excess image and close the circle by making the ends touch. (No need to overlap).

  8. Remove the round cookie cutter and let the image air dry for 2-3 hours at room temperature until firm.

  9. Fill with mousse.

Notes

Optional: Add a bottom to your bowl by using the 3" round cookie cutter to cut out chocolate clay and place under the sides of the bowl.

Strawberry Mousse

Ingredients

  1. .6 ounces freeze dried strawberries

  2. 1 cup heavy cream

  3. 1/4 cup powdered sugar

  4. 1 Tablespoons instant vanilla pudding mix, dry

Instructions

  1. Add freeze dried strawberries to a food processor and pulse until fine dust forms.

  2. In a large mixing bowl, use a mixer with a whisk attachment to beat heavy cream, powdered sugar and pudding mix on medium-high speed for about 2 minutes.

  3. Add the freeze dried strawberry powder and continue to beat on high until light and fluffy and stiff peaks form(about 2-3 more minutes).

Notes

  1. If using freeze dried raspberries instead of strawberries, sift the seeds out of the berries after grinding them in the food processor before mixing then into the cream mixture.


Springerle Chocolate Bowls with Strawberry Mousse Filling

To make your Chocolate Clay Bowl, melt chocolate chips either in a double boiler or microwave oven. Allow chocolate to cool slightly (around 90 ℉), stirring as it cools. Next, add 1/3 cup corn syrup and stir until all the syrup is incorporated. The chocolate will begin to harden as you stir. Pour onto a cold hard surface such as a cool countertop and knead the clay until soft and pliable. Do not over mix or your chocolate will become oily. Then, place chocolate clay on a plate and cover with plastic wrap or waxed paper. Let rest on the countertop overnight.

When you are ready to make your bowls, break off half of the chocolate clay and begin to knead it until it is pliable and soft. (Chocolate clay will be stiff when you first begin to work with it.)

Dust the surface of your work area with powdered sugar. Using dough guides roll the clay out in a long strip 1/4 inch thick. Dust your springerle cookie mold with powdered sugar. Place the strip of clay on the image and using your hands, press the clay into the mold until all cavities are filled. Carefully lay the image down on your work surface. Using a large ravioli cutter keep the instrument vertical and trim the top edge of the bowl. Next, using a bench scraper or sharp knife, trim the other edge of the image.

If you would like a bottom to your bowl, use a circular 3-inch cookie cutter to cut out chocolate clay that has no impression on it. (Cutting out a bottom is purely optional). Place the cut out image around the circular cookie cutter you used to cut out the bottom of the bowl. Trim off any excess image and close the circle so that the ends touch each other (no need to overlap). Remove the circular cutter. Let the image air dry for 2-3 hours on your countertop before filling with Strawberry Mousse. This allows the bowl to firm up and stiffen.

We made Strawberry Mousse to fill our chocolate springerle bowls, but you can also make other flavors of mousse by using different flavored pudding mixes or choosing a different dried fruit. If you choose to use freeze dried raspberries instead of strawberries, sift the seeds out of the berries after grinding them in the food processor before mixing them into the cream mixture. You can also omit the berries and use two tablespoons of instant pudding mix for a nice light flavored mousse. This mousse works well for frosting cakes, cupcakes or as a filling for sandwich cookies. Just remember to refrigerate your finished desserts!

To make Strawberry Mousse, simply add freeze dried strawberries to a food processor and pulse until fine dust forms. In a large mixing bowl, use a mixer with a whisk attachment and beat the heavy cream, powdered sugar and pudding mix on medium-high speed for about 2 minutes. Add the freeze dried strawberry powder and continue to beat on high until light and fluffy and stiff peaks form (about 2-3 more minutes).

Finally, place the mousse into a piping bag with your favorite large-sized tip, and pipe the mousse into your springerle chocolate clay bowl in a circular motion until filled. Refrigerate until ready to serve. Enjoy!

© Copyright 2018, Lee Shepherd. All rights reserved.

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