Recipe - Chocolate Cups With Raspberry Mousse

FOR CHOCOLATE CUPS
8 ounce Semisweet chocolate
Balloons, small

RASPBERRY MOUSSE
2 cup Raspberries;fresh or frozen
you may substitute mango,
strawberries or kiwi for
flavour & colour changes
One fourth cup Sugar
1 cup Whipping cream

Melt 8 ounce to 1 pound semisweet chocolate in heavy pot over low heat. Blow up
as many balloons as cups you need. Use small balloons and don't blow them
up very big (Anne's note: in accompaning picture, they are 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 mouse for Valentine's Day or fill with ice
cream. Here is a possible filling: Puree raspberries in food processor with
sugar. Whip cream until stiff. Fold in raspberry puree.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini