Chocolate Mousse Cups

• 1 teaspoon unflavored gelatin

• 1 tablespoon cold water

• 2 tablespoons hot hibiscus tea

• 2/3 cup confectioners’ sugar

• 2 tablespoons unsweetened cocoa powder

• 1 cup heavy whipping cream

• 1/2 teaspoon vanilla extract

• 3 3-oz boxes chocolate dessert coups

• Fresh raspberries, confectioners’ sugar, edible flowers as garnish

1. In a small bowl, combine gelatin and 1 tablespoon water; let mixture soften for 3 to 5 minutes. Add hot tea to gelatin mixture, whisking until gelatin is dissolved.

2. In a seperate small bowl, whissk together confectioners’ sugar and cocoa.

3. In a medium bowl, beat cream with a mixer until soft peaks form. Add confectioners’ sugar mixture, and continuue beating until peaks form. Add gelatin mixture and vanilla extract, and beat to combine. Cover, and refrigerate for at least 30 minutes.

4. Spoon mixture into a pastry bag fitted with a star tip. Pipe mousse into chocolate cups and garnish as desired.

I made these delightful little sweets for a WhimsyCon tea several years ago. The original recipe comes from https://www.victoriamag.com/chocolate-mousse-in-chocolate-cups-recipe/ along with a source for the chocolate cups.

Melanie