Wednesday, February 13, 2013

Pretty in Pink ~ Cherry Mousse in Chocolate Cup







For chocolate cups ~

  • Chocolate almond bark or chocolate of your choosing (2 squares of the almond bark made 5 cups)
  • small paper liners

Place liners in mini muffin pan. The will help the chocolate cup keep its shape.
Melt your chocolate in the microwave at 30 second intervals until melted (my microwave took one minute to melt 2 squares of chocolate).

Spoon the chocolate into the paper liners until almost full. Let the chocolate sit for a few minutes, just until it starts to set around the edges. There are a couple of ways to remove the center. You can grasp a candy cup by the top edge of the paper and carefully remove it from the tin and invert it over you bowl of chocolate or a piece of wax paper, letting the excess drip out. This will leave a thin, even coating on the sides and bottom of your candy cup.



I found that using a small melon baller or cookie scoop worked much better since you don't have to remove the cups of chocolate from the muffin tin. Once the edges have started setting, simply take the melon baller/cookie scoop and scoop out the center the way you would make a melon ball. The chocolate should be soft and will scoop out easily.  













For Cherry Mousse ~                        


  • 1 cups of heavy whipping cream
  • 1 cups white chocolate chips (I used Ghirardelli)
  • 3 tablespoons of cherry jello
  • Red food color – optional

This will fill about 20 chocolate cups.




Place mixing bowl and beaters in freezer to chill.


Melt white chocolate chips in microwave at 30 second intervals until melted ande set aside to 

cool a little.


Beat whipping cream until desired thickness in reached. (if you have never used whipping 

cream, it should have a similar consistency to Cool Whip)


Pour the melted chocolate into the whipped cream. Add powdered jello and fold the 

chocolate and jello powder into the whipped cream. If you over mix it, the cream you worked 

so hard to fluff will fall. It will still taste great so if it happens, do not stress about it.


Place you mousse into a piping bag or zip lock bag with corner cut. Pipe it into your 

chocolate cups. Top it with chocolate curls, cherries, or more chocolate.





7 comments:

  1. These are absolutely beautiful! What a great use of the 2 ingredients :)

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  2. What a fun and beautiful recipe! Thanks for participating in The Dessert Challenge. I can't wait to see what you make for next month's challenge. ~Sheryl @ Lady Behind The Curtain~

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  3. What a great way to make those chocolate cups! So much easier than the messy technique I've used. What an amazing dessert!!!

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  4. What a pretty little bite and they sound delicious!

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  5. I just love your recipe! The chocolate cups are great and the filling sounds fabulous!

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  6. This is heaven!! And your picture should be in a magazine!
    I would love if you link this to my link party. It's up for 1 month so you get the max exposure.
    Xo
    Isabelle
    www.lechateaudesfleurs.blogspot.com

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  7. These look so pretty
    Chocolate and cherries are the perfect match :)

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