CHERRY MOUSSE IN HANDMADE CHOCOLATE CUPS

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.

Scoop I used  - Purchased at my local Walmart

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 

INGREDIENTS

• 1 cup 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.



DIRECTIONS

1. Place mixing bowl and beaters in freezer to chill.
2. Melt white chocolate chips in microwave for 30 seconds. Keep microwaving the chips in 30 second intervals until melted and set aside to cool a little.
3. Beat whipping cream until desired thickness in reached. (if you have never used whipping cream, it should have a similar consistency to Cool Whip)
4. Pour the melted chocolate into the whipped cream. Add powdered jello and fold the
5. 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.
6. 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.