Chocolate Mousse Cups

Yield: 6 cups

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Cooling Time: 2 hours and 15 minutes
• Total Time: 2 hours, 40 minutes

Ingredients:  For the Chocolate Cups:

• ¾ cup Bake Believe^® Chocolate Melting Wafers

For the Mousse:

• ⅔ cup Bake Believe^® White Melting Wafers
• ⅓ cup plus ¾ cup heavy cream
• 3 ounces cream cheese, softened
• 1 ½ cups fresh berries

Instructions:

1. Line a cupcake pan with 6 paper liners.  Spray with non-stick cooking spray.
2. Set aside 1 chocolate melting wafer to use later.
3. Place the ¾ cup chocolate melting wafers in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
4. Scoop 1 tablespoon of melted chocolate wafers into one of the paper cupcake liners.
5. Using a clean paintbrush, scrape any excess chocolate from the measuring spoon.
6. Paint the melted chocolate wafers up the sides of the cupcake paper, making sure to create a solid layer up the sides of the cups.
7. Repeat with the remaining cups.
8. Place the cups in the refrigerator until hardened, about 15 minutes.
9. Carefully peel away the paper liners to reveal a chocolate cup.
10. If the cups break on the side, you can use some of the melted chocolate wafers to glue them back together.
11. Place the ⅔ cup white melting wafers and ⅓ cup heavy cream in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
12. Beat the cream cheese in a large bowl with an electric mixer until fluffy.
13. Add the melted white wafer mixture and beat until well combined.  Set aside.
14. Place a medium bowl in the refrigerator to chill for 10 minutes.
15. Pour the ¾ cup heavy cream in the chilled bowl and beat with an electric mixer until medium peaks form.
16. Add the whipped cream to the cream cheese mixture and beat until well mixed.
17. Transfer the mixture to a piping bag fitted with a large star tip.
18. Pipe the mousse into the chocolate cups.
19. Place the chocolate cups in an airtight container and chill in the refrigerator until the mousse has become firm, about 2 hours.
20. Using the chocolate melting wafer that you set aside, grate a small amount onto each cup.
21. Top the cups with fresh berries and enjoy.
22. Store in an airtight container in the refrigerator for up to 5 days.