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    Chocolate Cups w/ Raspberry Mousse


    Source of Recipe


    internet

    List of Ingredients




    ~~ FOR CHOCOLATE CUPS ~~
    8 ounces Semisweet chocolate
    Balloons, small

    ~~ RASPBERRY MOUSSE ~~
    2 cups Raspberries;fresh or frozen
    1/4 cup Sugar
    1 cup Whipping cream

    Recipe



    Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up as many balloons as cups you need. Use small balloons and dont blow them up very big (Annes note: in accompaning picture, they are about the size of an apple.) Dab a little melted chocolate onto a wax paper lined cookie sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet. Refrigerate until hard. Repeat for remaining balloons. If cups are very thin, dip again. When the chocolate has hardened, snip the top of the balloon with scissors and pull out gently from cup. Discard. Fill cups with chocolate mousse or raspberry mouse for Valentines Day or fill with ice cream. Here is a possible filling: Puree raspberries in food processor with sugar. Whip cream until stiff. Fold in raspberry puree.

 

 

 

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