Cooling time: 10-15 minutes
Makes: 6
Chocolate cups filled with chocolate raspberry mousse
Ingredients:
200g Dark chocolate
150g Fresh or frozen raspberries
50g Sugar
200g Milk Chocolate
300g Whipping cream or Double cream
Method:
1. Melt your dark chocolate either in the microwave or over a pan. (I recommend using a microwave as its quicker and less pots) When you have melted your chocolate fill 6 aluminum muffin cups a little less than half way and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl and place them upside down onto greaseproof paper. Place in freezer for about 10-15 minutes until the chocolate hardens.
2. Place the raspberries and sugar into a small saucepan and bring to boil. Simmer for 5-10 minutes then remove from heat. Sieve to remove seeds and then set aside until ready to use. Melt your milk chocolate and add in your raspberry sauce and mix well.
3. Whip your cream until soft peaks form. Place 2 tbsp of the cream into your chocolate and fold in carefully. Then pour the chocolate mixture in the remaining whipping cream and fold in gently. Get your chocolate cups out of the freezer and peel of the greaseproof paper. Make a small cut in the foil cups and then tear them off to reveal your chocolate cups.
4. Fill each cup with the chocolate raspberry mousse about ¾ of the way up and place in the fridge until serving. Before serving add your fresh raspberries on top and if you want you could add some icing sugar on top.
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