Strawberry Chocolate Mousse Cups
Ingredients
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2 cup chocolate chips for the chocolate shells
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1 1/2 tbsp coconut oil
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2 cup heavy cream
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2/3 cup powdered sugar
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Sliced strawberries for serving
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1 1/2 cup chocolate chips for the mousse filling
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Line a muffin tin with cupcake liners. In a microwave-safe bowl, melt chocolate chips and coconut oil together in 30-second intervals. Let cool for 5 minutes.
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Spoon about 1 1/2 tablespoons of melted chocolate into each liner.
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Gently tilt muffin tin to coat the bottom and sides of liners, going 2/3 up the sides. Refrigerate until hardened, 1 hour.
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Meanwhile, make the filling: In a microwave-safe bowl, melt chocolate chips in 30-second intervals. Let cool slightly.
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In a medium bowl using a hand mixer, beat heavy cream and powdered sugar to stiff peaks.
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Add about 2 tablespoons of cooled melted chocolate and continue to beat until incorporated.
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Add remaining melted chocolate and fold in until just combined. Refrigerate for 1 hour.
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Carefully unwrap chocolate cups from liners.
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Place mousse into a piping bag fitted with an open star tip and pipe into cups.
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Garnish with a strawberry slice and refrigerate until ready to serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.