Mint Chocolate Mousse Cups

I am exploring all the things I can do with these chocolate cups.  Here is a variation on typical chocolate mousse.  I served these for bookclub and they are as good as they look.

Chocolate Cups

• 1 lb. Wilton Melting Chocolate

1. Melt chocolate in a microwave safe bowl. Stir every 30 seconds. Stirring the warm chocolate will help to melt it because your bowl will become hot. Do not overcook the chocolate.
2. Use a spoon to add chocolate to silicon cupcake cups. Smooth over all the surfaces. Don’t worry about having the insides perfect because you will not see it.
3. Put cupcake cups in the freezer.
4. When they are hard, turn the silicon cups inside out to remove the chocolate. Set aside. If you end up with extra cups, save them in the freezer for other desserts or fresh fruit with whipped cream.

Mint Chocolate Mousse Ingredients

• 2 (1 ounce) squares semisweet chocolate, coarsely chopped
• 6 oz Andes mint chips (half the bag)
• ¼ cup water
• 2 tablespoons butter (no substitutes)

•  ¼ cup water
• 3 egg yolks
• 2 tablespoons sugar
• 1 ¼ cups whipping cream, whipped

Directions
1. In a microwave heat chocolate, 1/2 cup water and butter for 30 seconds. Stir until smooth and the chocolate and butter are melted. Cool for 10 minutes.
2. In a small heavy saucepan, whisk egg yolks, sugar and ½ cup water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat
3. Whisk the egg mixture into the chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into chocolate cups.
4. Add coarsely chopped milk chocolate to the top.
5. Refrigerate for 4 hours or overnight.

Whipped Cream Topping

•  1/2 Cup whipping cream
• 3 T sugar
  

1. Chill metal mixing bowl and electric mixer whisk in the refrigerator until cold.
2. Whisk whipping cream and  sugar until stiff peaks from.
3. Pipe onto the chilled mouse cups just before serving.