Chocolate Cups with Raspberry Mousse
Yield: 4 servings
8 oz Semisweet chocolate
2 c Raspberries;fresh or frozen you may substitute mango, strawberries or kiwi for flavor
& color changes
1/4 c Sugar
1 c Whipping cream
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 don't blow them up very big (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.
Fill cups with chocolate mousse or raspberry mousse for Valentine's 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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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart