These are little bite size or maybe two bites of rich chocolate mousse in a chocolate cup. And as if there isn’t enough chocolate, a fun little chocolate flourish makes these seem very fancy.
The chocolate flourish is what makes these stand out and it’s very easy to do.
For the little cups I brushed melted chocolate into small foil candy cups They are just like the larger ones you use for cupcakes. You can find those at Michaels, JoAnn’s or any craft shop on the baking aisle. Some grocery stores carry them too. . I used Ghiradelli Semi Sweet Dark Chocolate chips.
I had several that broke because the chocolate was too thin and when I tried to peel it off, they broke. So make extra! Or better yet, use a pastry brush to add one layer of chocolate, let it set up or refrigerate briefly, then add another layer.
I also kept all the chocolate cups and decorations in the refrigerator.
If you want to make it easier, leave out the chocolate cups and put the mousse in glasses. You can use shot glasses or juice glasses if you want to keep it small.
The recipe I made for the mousse is the Dark Chocolate Mousse from Cooks Illustrated Best Make Ahead Recipes.
I didn’t have brandy and I used a little Kahlua instead. It is a delicious, dark and rich chocolate mousse.
I’m not able to share the recipe with you due to copyright so if you don’t have the book, you can use any chocolate mousse recipe you want. A really quick and easy way is to make chocolate pudding as directed on the package for pie filling and add cool whip.
The tutorial for the chocolate flourish decorations are on my post for the Chocolate Valentine Cupcakes.
The nice part about this is it can be made ahead and in stages to fit in your schedule. You can make the chocolate cups and decorations ahead, the mousse on another day, and put them together the day you serve it.
Hope you enjoy making it and eating it!