- Chocolate Dessert Cups:
- 12 oz semi-sweet chocolate
- 1 bag white chocolate
- Muffin Cups
- Muffin Pan
- Pastry brush silicone works well
- Chocolate Cake chopped
- Faux Mousse:
- I used 2 packages of the smaller size chocolate pudding
- 2 cups Milk
- 2 cups heavy cream
- Wilton’s Stabilized Whip Cream
Line muffin pan with muffin cups.
Melt chocolates separately over a double boiler. Once the chocolate is melted brush the chocolate inside the cups making sure to get the sides and bottom.
Freeze for about 20 minutes, then you can peel the liner off.
Easy peasy I promise 🙂
When all the cups are separated I like to put the chocolate cups in a fresh muffin cup and place in the refrigerator.
Whip until pudding consistency and refrigerate.
On to the whip cream 🙂
Refer to post / visual pictures for assembly.