Makes 24 Mini chocolate mousse cups. Easy to make ahead of time and quickly assemble when it's time to eat. Nestle dark chocolate chips and Organic Valley heavy whipping cream have yielded the best results.
Ingredients
- 1 1/2 cups cold heavy cream (divided into 1/2 cup and 1 cup)
- 1 12 oz bag of chocolate chips, (divided into 1 cup and remainder of bag)
- 24 Raspberries or toasted hazelnuts for garnish
Supplies:
- Medium microwave safe bowl
- Stand mixer with whisk attachment
- Silicone mini muffin tin
- Piping bag
- Spatula
- Small spoon and/or basting brush
Instructions
- Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to slightly cool so it doesn't melt the whipped cream.
- Place the remaining 1 cup cold cream in a stand mixer bowl. Whisk with stand mixer until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture with spatula.
- Put finished mousse into a piping bag. Store in refrigerator for at least 1 hour to let it set.
- Make the Cups: Melt the remainder of the bag of chocolate chips in a microwave safe bowl for 45 seconds. Remove from the microwave and stir. Microwave in 15 second increments, stirring after each time, until the chocolate is fully melted and shiny. Do not overheat chocolate.
- Use a spoon or brush to cover the bottom and sides of each mini muffin mold with melted chocolate. Once all cups are covered, put the silicone mold in the fridge until you are ready to assemble and serve. Use a cookie sheet if the mold is too floppy.
- Assemble the Cups: Remove the mousse and chocolate cups from the refrigerator. Carefully remove the chocolate cups from the mold. Pipe mousse into each chocolate cup. Top with whatever garnish you want. Serve immediately. Store any leftovers in a sealed container in the fridge.