Daring Bakers’ Challenge: Maple Mousse Served in an Edible Container

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!
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I’m not going to win any creativity-related prizes for my container (the baker who created vols-au-vent out of pancakes with bacon spirals gets my vote!), but at least I completed the challenge.  I also managed to reset my kitchen disaster clock since my chocolate-coconut macaroon containers were mostly pried off my upside-down muffin pan in (flying) pieces, although one did survive for photos.  Here are my notes:

  • I made a half-recipe of the mousse.
  • Despite my best efforts, my gelatin just would not dissolve completely after the intervals in the microwave.  I ended up pressing my egg-maple-gelatin mixture through a sieve to eliminate any chunks before I let it sit for an hour.
  • For presentation’s sake, I found it better to allow the mousse to set up in the refrigerator inside the edible container, rather than allowing it to set and then transferring it.
  • I used the Chocolate-Coconut Macaroon Cups recipe (minus the almonds) from the April 2006 issue of Everyday Food for my containers.  I used 1/2 cup of batter for each container (I made four total) and just molded it over the tops of an inverted muffin pan that had been sprayed with cooking spray.  I baked the containers for 25 minutes at 350°F.  In hindsight, maybe they would have come off of the pan easier if I had placed cupcake liners over the muffin cups before molding the batter.  Lesson learned!

Maple Mousse in a Chocolate Coconut Macaroon Cup

Will I make this mousse again?  Probably not.  The consistency was a bit too thick and gelatinous (from the gelatin, naturally!) for my taste.  Many mousse recipes don’t use gelatin at all.  Despite the challenges, I will make this macaroon recipe again; I’ll just bake the cookies in their intended shape to avoid raining coconut bits all over my kitchen.

Thanks for the challenge, Evelyne!

Recipe links: Maple Mousse and Chocolate-Coconut Macaroon Cups

3 Responses to “Daring Bakers’ Challenge: Maple Mousse Served in an Edible Container”


  1. 1 Barbara | VinoLuciStyle April 28, 2011 at 6:07 am

    I love seeing how everyone interprets these challenges…not enough to put MYSELF on the line but that’s another story.

    Sorry we won’t see you Saturday; hopefully next month?

  2. 2 Evelyne@CheapEthnicEatz April 29, 2011 at 2:49 am

    A think your cup looks great. Glad you made the challenge, even if not a fave. Evelyne

  3. 3 lisamichele May 4, 2011 at 2:10 pm

    A chocolate macaroon bowl is brilliant. I was actually thinking of doing a french macaron bowl! Regardless, fantastic job – they look delicious!


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