Decorative Chocolate Mousse Cups

Decorative Chocolate Mousse Cups
6 square semisweet chocolate
l tbsp. vegetable shortening

Melt chocolate and shortening in top of double boiler over hot water. Removed from heat but keep warm and liquid. Spread thin layer of chocolate over insides of pleated foil cupcake liners. Chill until firm. Repeat layer of chocolate for desired thickness. Chill again. Remove outer foil cups carefully. Keep refrigerated until ready to fill.

~Strawberry Mousse:
~Raspberry Mousse:
~Blueberry Mousse:
~Chocolate Mousse:



For an interesting alternative, instead of foil cupcake liners, use small (clean) brown paper bags as a “mold” for the chocolate. Brush inside of each bag with light oil. Use pastry brush to “paint” chocolate to inside of bag. Chill. Repeat until chocolate is desired thickness. Chill again. Peel away paper bag. And if you are feeling really adventurous, collect some small sturdy green leaves from the yard, wash them thoroughly and brush with vegetable oil. Using a pastry brush, brush chocolate onto each leaf. Chill until firm. Peel off real leaves. Keep chilled until ready to use as decoration.