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?