Chocolate Mousse Cups
A chocolate lovers' sweet ending!
PREP TIME: 45 min.

2 c heavy cream (divided)
1 T oil
8 oz. semi sweet chocolate chips
1/4 c Kahlua
Chocolate Cups:
1 1/4 c dark chocolate candy melts
Mini Foil baking cups
  1. Filling: In a medium saucepan combine 1/2 c cream and oil, bring to a boil over medium-high heat.
  2. Add chips stirring until melted and smooth.
  3. Cool in the refrigerator about 30 minutes.
  4. In a medium size bowl combine remaining cream with the Kahlua and beat on high with a hand mixer until soft peaks form.
  5. Gradually fold the whipped cream into the cooled chocolate mixture until all is blended. Chill until set about 1 hr.
  6. Chocolate cups: Melt chocolate candy melts according to package directions.
  7. Place 24 foil baking cups in a mini muffin tin.
  8. Place 1 1/2 t melted chocolate in a foil baking cup. With a small brush spread evenly over bottom and sides of the baking cup. Repeat with remaining cups and chill for 10 minutes. Remove from the fridge and apply a second coat of chocolate.
  9. Refrigerate until chocolate is set, about 30 min.
  10. Carefully peel foil off the chocolate cups.
  11. Pipe with a pastry bag and large star tip, or spoon mousse into the cups.
  12. Top with whipped cream and serve immediately.