Ingredients:
FOR CHOCOLATE CUPS
8 oz – 1lb Semisweet chocolate
Balloons, small
FOR RASPBERRY MOUSSE
2 c Raspberries;fresh or frozen
(you may substitute mango, strawberries, chocolate or kiwi for flavour & colour changes)
1/4 c Sugar
1 c Whipping cream
Directions:
1. Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat.
2. 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.)
3. Dab a little melted chocolate onto a wax paper lined cookie sheet.
4. Dip bottom of balloon in melted chocolate and sit on cookie sheet.
5. Refrigerate until hard.
6. Repeat for remaining balloons.
7. If cups are very thin, dip again.
8. When the chocolate has hardened, snip the top of the balloon with scissors and pull out gently from cup. Discard.
9. To make moussePuree raspberries in food processor with sugar, whip cream until stiff, then fold in raspberry puree.
10. Fill cups with mousse
Alternatively, you can fill with ice cream.