For the hundreds and thousands recipes there are using chocolate, I cannot begin to think of what to do. So when I learned that this month's bloghop is all about chocolate, I know I wouldn't have a hard time making one. But the again, if you have been following and reading this humble blog of mine, you would know that I always want to challenge myself (if I can help it). So while I am contemplating of what to do and while making one of our daily meals, I came across a recipe. Guess where...at the back of an all purpose cream box!
After reading it (which I don't usually do) I have decided with all my heart that it will the one I will make for this month's #chocolatelove bloghop.
The recipe calls for, of course, chocolate and my favorite fruit - ripe mango! Manila, or should I say Philippines, is blessed to have the best tasting mangoes there is in the entire universe! I have read articles and heard people say that the best mango there is can be found in the Philippines or grown in the Philippines, so I guess, it's not just me, eh? *wink*. Vanjo Merano of Panlasang Pinoy also believes so when he wrote about The Truth About Philippine Mango.
|photo from Mahal Kita, Piipinas|
So, for those of you who loves mango, just like me and chocolate for that matter, this recipe is for you. Imagine this - ripe mangoes cupped in a bittersweet chocolate...simply yummy! Prepare yourself to be swoon over, this is very delicious.
Okay, back to earth. I would say that this was not easy for me to do. Making chocolate cups entails focus and patience. They are delicate and melts quickly. Yeah, I know I am living in a tropical country I am not complaining *wink*
I did not change much from the original recipe except to alter the proportion of the water and gelatin (first attempt) which actually resulted to a watery and non-settling filling, but was still delicious. You may adjust your gelatin and water proportion (my second attempt) depending on how firm or soft you want the filling to be. Just do remember that you have the pureed mango and cream to consider as well. Should you wish to make your Choco Mango Cups a bit sweeter, you may add 2 to 3 tbsps white sugar.
Now, let's get to work, shall we?
CHOCO MANGO CUPS
Adapted recipe from Nestle
(Print this Recipe)
8 oz bittersweet chocolate, melted
300mL pureed ripe mangoes (about 2 medium-sized mangoes)
1 tbsp calamansi juice or lime juice
1 250ml all purpose cream
2 tbsp unflavored gelatin
¼ cup hot water
1. Line macaroon tins with paper cups. Spoon 1 tbsp. melted chocolate around base and sides of paper cups. Set aside to set in the refrigerator
NOTE: make sure that your chocolate cups are done before preparing the mango filling.
2. Add calamansi/lime juice and cream to the mango puree. Mix well.
3. Completely dissolve gelatin powder in hot water.
4. Whisk prepared gelatin into the mango mixture.
5. Spoon into set chocolate cups. Chill for at least 2 hours or until firm.
6. Top with shaved or grated chocolate if you wish.
This month's #chocolatelove is being co-hosted by these talented and passionate foodies:
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
Baking Extravaganza ~ Samantha
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
Check out what the others have made. Have a napkin or hanky, you might drool...LOL!
Oh, by the way, if you have a chocolate recipe you want to share, do link it up here. You have the whole of February to make one. *wink*