My mother-in-law loves chocolate mousse, and I love finding new ways to elegantly present it. My favorite chocolate mousse recipe comes from AllRecipes. Meanwhile, the chocolate cups are made by painting melted chocolate into a silicone cupcake mold in a thin layer. You freeze it for just a couple minutes, and repeat, this time tipping the mold to distribute the chocolate smoothly.
Freeze, do another coat if necessary, then let them set in the freezer or refrigerator – the longer the better. I waited about 10 minutes, but they were much more solid after an hour in the fridge. I found it was easiest to do a dozen at a time, put the silicone molds in a cupcake pane, and freeze the whole pan at once.
Then, wearing gloves to avoid melting the chocolate, you carefully peel back the lip of the silicone mold. If the chocolate warms up too much, just focus on separating the lip and put them back in the freezer.
Take them out again, pull back on the lip and push up from the bottom, with the goal of turning the silicone mold inside out and gently popping out the chocolate cup. Sounds much more complicated than it is, and the result is amazing!
I used a pastry bag with a large open star tip (Wilton 1M) to pipe mousse into the cups. Immediately before serving, I piped Grand Marnier whipped cream on top of the chocolate mousse for an added bit of elegance and deliciousness.
I recommend using dark chocolate with a high cocoa butter content. Milk chocolate will be softer, so it’ll be harder to handle and remove from the cups without chipping or melting. If you want to mix chocolate types, I’d recommend doing dark chocolate on the outside 1-2 layers (depends how thin your layers are and if there are some transparent spots that need patching up), then do an inner layer of milk (or white) chocolate.
I also used baker’s chocolate here rather than chocolate chips as chocolate chips have lower cocoa butter content. Baker’s chocolate will be harder than chocolate chips due to the higher cocoa butter content. Enjoy!