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Chocolate Golden Goblet

This chocolate goblet covered in edible gold leaf and filled with chocolate mousse is truly fit for royalty.


  • Golden goblets
  • 200g dark chocolate
  • water
  • 6 sheets gold leaf
  • Ganache
  • 200g dark chocolate
  • 90ml thickened cream
  • Decorations
  • Kit Kats + more gold leaf
  • Cocoa powder
  • 300ml Whipping cream
  • 1 tsp vanilla extract
  • Mousse
  • 2 tbsp cream, plus 1½ cups whipped cream, to serve
  • 200 g dark cooking chocolate, cut into pieces
  • 4 egg yolks, plus 6 eggwhites
  • pinch of cream of tartar
  • 1 tbsp caster sugar


  1. Ganache
  2. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.
  3. Make two little spheres of ganache and cover in cocoa.
  4. Golden Goblets
  5. To make these you’ll need polycarbonate half-sphere molds. One 100mm in width and the small ones 50mm.
  6. Start off by gently melting the chocolate in a microwave for 20 seconds at a time until completely melted and smooth.
  7. Pour chocolate into large molds and use the back of a spoon to spread the chocolate evenly. Pour the chocolate out of the molds into a baking dish. Let it all drip out and chill. Repeat with the smaller molds.
  8. Once the molds have set, they should slide out fairly easy. If they don’t gently tap the molds onto a work bench and they’ll come out.
  9. Use a little water and dab onto the outside of the molds with a food safe brush and stick gold leaf on it. It doesn’t have to look perfect. In fact, rustic is what we’re going for here.
  10. Add some ganache on top of the large sphere and stick the small sphere on it to complete the goblet. Set aside in the fridge to chill.
  11. Mousse
  12. Place the cream and chocolate in a heatproof Microwave for 20 seconds at a time, mixing each time until smooth. Stir in the egg yolks.
  13. Add a pinch of cream of tartar to the egg whites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.
  14. Using a spatula, gently fold into one-quarter of the beaten whites into the chocolate preparation, then carefully fold in the rest of the whites.
  15. Pour the mixture into the two golden goblets. Set aside to chill for 1 hour.
  16. Add cream and vanilla extract into a large mixing bowl and whip to stiff peaks. Fit the end of a piping bag with a Wilton 1M piping tip and pipe a swirl of cream on top of each mousse cup. Add cocoa covered ganache ball next to it and finish off with some gold leaf covered kit kats. Add a dusting of extra cocoa powder.