Chocolate Paper Cups

1Preparing the Chocolate Cups Melt the dark chocolate (150 grams) in a heatproof bowl set over a pan of simmering water. Stir until smooth and completely melted.

2Shaping the Cups Cut the edible rice paper (8) 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.

3Preparing the Chocolate Mousse Melt the dark chocolate (200 grams) 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.

4Whipping 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.

5Preparing the Mousse Base In another mixing bowl, whisk together the egg yolks and vanilla extract (1 teaspoon) until well combined. Slowly pour the melted chocolate into the egg yolks, whisking constantly until smooth.

6Combining the Mousse Gently fold the beaten egg whites into the chocolate mixture, using a spatula. In a separate mixing bowl, whip the heavy cream (250 ml) until soft peaks form. Gently fold the whipped cream into the chocolate mixture, until well combined.

7Filling 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.

8Garnishing Before serving, top each chocolate cup with a dollop of whipped cream and sprinkle with grated chocolate. Serve chilled.