Espresso Mousse in Chocolate Cup

Forgive me for not cooking anything tasty recently. I've been busy jet-setting (er...car-traveling) all over the place lately, so the best I can offer are pics of some of the delectable treats I've been eating.

This amazing chocolate teacup filled with espresso mousse came from Local Chop and Grill House in Harrisonburg. The restaurant opened in the City Exchange building, a converted seed warehouse, in 2007 and at the time, I wrote an article about the new fancy restaurant. It's since changed its name, its menu and its chef (and possibly its owners!), but all for the better.

When we went, the pastry chef was on her second day and had already schemed up an awesome array of treats for dessert. The mousse was perfect, but I found myself wondering how I could replicate the chocolate teacup. I think I know how to make the handle...but what about the cup itself? Any ideas?

Taking a "sip" of mousse. The musician behind us was hilariously earnest and kinda bad, but at least he gave us something to laugh about.

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Title:With Grand Marnier chocolate mousse

Serve the chocolate after a meal not too heavy because the mousse is quite powerful. Divide into smaller glasses or espresso cups.

1
Soak the gelatine 10 minutes in lukewarm water.
2
Beat the eggs with the sugar until stiff. Most easily achieved with a mixer.
3
Melt the chocolate and whisk the cream until thick yoghurt.
4
Pour the Grand Marnier in a saucepan heat a little. Squeeze the gelatin and dissolve well in the Grand Marnier.
5
Mix the gelatin mixture first and then the chocolate into the egg mass.
6
Fold the whipped cream in stages by the warm chocolate mixture before. Would this happen at 1 time, then the mixture is still warm and the cream and the egg too quickly in structure.
7
Let the mousse at least 3 hours to set

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