Ingredients
The following ingredients have 4 Servings
- Silicone Molds
- Squeeze Bottles
- Toothpicks, or butter knife
- Paper Towels, use these to pick up molds so they stay glossy with no fingerprints
- 1 1/2 - 2 packages candy melts, or 36-48 ounces chocolate, or a mix of both; different colors, if desired
- 1/2 cup whipping cream
- 1/4 cup strawberry, seedless raspberry or cherry jam
- Strawberries, raspberries or cherries, for topping
- Small mint leaves, optional
- M&M's for filling, optional
Instruction
- Melt chocolate or candy melts; fill molds. Refrigerate 1-2 hours or until firm. Push molds inside-out to release molds; wrap folded paper towel around molds and pull to release. Place finger in cavity to pick up and move molds around.
- To make swirls, use squeeze bottles to drizzle small amounts of melted chocolate/candy melts on outside of molds. Fill with desired main chocolate color then immediately use a toothpick or small butter knife to form swirls against the outside of the molds.
- Combine chilled whipping cream and jam in the large bowl of a standing mixer. Beat until stiff peaks form.
- Fill each chocolate mold with mousse and top as desired.
- Melt a small amount of white chocolate or candy melts then dip just the tops. Cover immediately with sprinkles (don't forget to use paper towels to pick ups your molds so they stay glossy!) Fill each chocolate mold with mini M&M's (can use regular but the mini's look best). Tie with ribbon, if desired.
