Chocolate cups with raspberry mousse
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Chocolate cups with raspberry mousse
  Chocolate    Mousse    Holiday  
Last updated 6/12/2012 1:15:27 AM. Recipe ID 44836. Report a problem with this recipe.
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      Title: Chocolate cups with raspberry mousse
 Categories: Desserts, Holiday
      Yield: 4 Servings
 
MMMMM---------------------FOR CHOCOLATE CUPS--------------------------
      8 oz Semisweet chocolate
           Balloons, small

MMMMM----------------------RASPBERRY MOUSSE---------------------------
      2 c  Raspberries;fresh or frozen
           -you may substitute mango,
           -strawberries or kiwi for
           -flavour & colour 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 (Anne's 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 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 ID 44836 (Apr 03, 2005)

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