Chocolate Mousse Cups
2 cups heavy cream, divided
1 Tablespoon oil
8 oz. semi sweet chocolate chips, 1 1/3 cup
1/4 cup Kahula or coffee syrup
1 1/4 cups dark chocolate candy melts
20 mini size (2") foil baking cups
Chocolate leaves, 3/4'' sugar poinsettia sugar decorations and silver dragees
In pot over medium-high heat bring 1/2 cup cram and oil to boil; remove from
heat. Add chips, stirring until chips are melted and mixture smooth. Refrigerate
just until cooled, about 30 minutes.
Meanwhile, with mixer at high speed beat remaining cream with liquer until soft
peaks form. Gently fold whipped cream, 1 cup at a time into the cooled chocolate
mixture until blended. Chill at least 1
hour or until mousse has set.
Meanwhile, melt candy melts according to package directions. Place 1 1/2
teaspoon melted chocolate (candy melts) in one baking cup. With a small
paintbrush evenly brush chcolate over bottoms and sides of cups. Repeat with
remaining chocolate and cups. Refrigerate until chocolate is set, about 30
minutes. Carefully peel foil cups off chocolate cups.
If desired, transfer mousse to pastry bag with a large star tip. Pipe or spoon
mousse into the chocolate cups and decorate if desired.