Chocolate Cups with Raspberry Mousse

Directions

• You may substitute mango, strawberries, or kiwi for flavor or color changes.

Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat.

Blow up as many balloons as cups as you need.

Use small balloons and don’t blow them up very big (about the size of an apple.)

Dab a little melted chocolate onto a wax paper lined cookie sheet.

Dip bottom of balloon in melted chocolate and sit on cookie sheet.

Refrigerate until hard.

Repeat for remaining balloons.

If cups are very thin, dip again.

When the chocolate has hardened, snip the top of the balloon with scissors and pull out gently from cup.

Discard.

Fill cups with chocolate mousse or raspberry mousse or fill with ice cream.

Possible filling:

Purée raspberries in food processor with sugar.

Whip cream until stiff.

Fold in raspberry puree.