Chocolate Paper Cups

Preparing the Chocolate Cups Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and completely melted.

Shaping the Cups Cut the edible rice paper into 5-inch squares. Dip one side of each square into the melted chocolate and place it inside a muffin cup. Repeat with the remaining squares. Let the chocolate set completely.

Preparing the Chocolate Mousse Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and completely melted. Remove from heat and let it cool slightly.

Whipping the Egg Whites In a clean mixing bowl, beat the egg whites until they form stiff peaks. Gradually add the sugar while beating, until the mixture is thick and glossy.

Preparing the Mousse Base In another mixing bowl, whisk together the egg yolks and vanilla extract until well combined. Slowly pour the melted chocolate into the egg yolks, whisking constantly until smooth.

Combining the Mousse Gently fold the beaten egg whites into the chocolate mixture, using a spatula. In a separate mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture, until well combined.

Filling the Cups Spoon the chocolate mousse into the prepared chocolate cups, filling them to the top. Smooth the surface with the back of a spoon. Refrigerate for at least 2 hours, or until set.

Garnishing Before serving, top each chocolate cup with a dollop of whipped cream and sprinkle with grated chocolate. Serve chilled.