Chocolate Teacups filled with chocolate mint mousse Recipe

How to make it

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• 1. Teacups: Using scissors, on each cup cut 4 slits, evenly spaced, from top to bottom. Tape slits closed with masking tape on outside of cups
• 2. Place chopped chocolate in medium-size microwave-safe bowl. Microwave on high power for 1-1/2 minutes. Stir; microwave another 30 to 60 seconds or until almost melted. Stir to melt completely. Let stand about 1 minute or until temperature is about 115 degrees F on instant-read thermometer.
• 3. Place 2 heaping tablespoons melted chocolate in one cup. Swirl to coat inside of cup; use pastry brush to evenly coat. Place cup, open side up, on waxed paper-lined baking sheet. Working quickly, repeat with remaining 7 cups.
• 4. After 5 minutes, rebrush chocolate evenly in cups. Place on waxed paper, open side down. Refrigerate while continuing.
• 5. Handles and Stirrers: Place remaining melted chocolate in small resealable plastic food-storage bag. Snip very small hole in one corner. On another waxed paper-lined baking sheet, pipe 8 handles in shape of letter D, about 1 inch high. For stirrers, on waxed paper, pipe 8 lines about 1-1/2 inches long and about 1/4 inch thick. (Make extra handles and stirrers to allow for breakage.) Refrigerate 15 minutes or until chocolate is firm. Reserve chocolate-filled plastic bag at room temperature.
• 6. Assemble Teacups: Remove masking tape from cup. Carefully peel cup away from chocolate. Gently pop bottom of chocolate cup from the paper cup. Repeat process.
• 7. Microwave reserved chocolate in plastic bag at 30 second intervals or until just melted. Pipe a 1-inch-long vertical line on side of cup. Using toothpick, gently lift a handle off waxed paper and place on melted chocolate to attach to cup. Repeat with remaining cups. Refrigerate 15 minutes until chocolate is firm, or up to a few days. (Reserve chocolate in plastic bag at room temperature for any repairs.)
• 8. Mint Mousse: In small saucepan, heat 3/4 cup heavy cream until small bubbles appear around edge of pan. Place chopped chocolate in large bowl. Pour hot cream over; let stand 1 minute. Stir until chocolate is melted. Stir in liqueur. Let cool 10 to 15 minutes or until mixture registers 80 degrees F on instant-read thermometer.
• 9. In large bowl, beat remaining heavy cream on medium-high speed until stiff peaks form. With whisk, stir about one-quarter of whipped cream into chocolate mixture to lighten. Gently fold in remaining whipped cream. Cover; refrigerate at least 2 hours or overnight.
• 10. To serve: Spoon mousse into large pastry bag fitted with large star tip; pipe into cups. (Cups can be filled 3 hours ahead; refrigerate.) Garnish with stirrers, and candy, if desired.
• Makes 8 cups.