Ingredients

The following ingredients have 4 Servings
  • 12 oz  chocolate, chopped (I used semi-sweet chocolate chips)
  • 8 muffin liners (I prefer to use the foil kind)
  • 1  lb. strawberries
  • 1 Tbsp lemon juice
  • 8 ounces white chocolate finely, chopped (I just used the Baker’s squares and broke them in half)
  • 1 1/4 tsp unflavored gelatin
  • 2 cups whipping cream, divided
  • 2 Tbsp powdered sugar
  • red food coloring

Instruction

  • Place the muffin liners inside a muffin tin.
  • Place the 12 oz of chocolate in a microwave safe bowl.  Microwave for 30 seconds and stir.  Microwave in 20 second intervals until melted and smooth.
  • Using a food safe brush, like a pastry brush, paint the inside on the muffin liner with melted chocolate.  Place the muffin liners in the refrigerator for 10 minutes.
  • Paint another coating of chocolate inside the muffin liner.  Chill in the fridge until ready to fill them with the mousse.
  • Set aside 4 of the best looking strawberries.  Clean and hull the remaining strawberries then cut them in half.
  • Place the prepare strawberries in a blender or food processor and puree until smooth.
  • Using a fine sieve, press the puree through the sieve into a bowl.  This is to remove the seeds.  You want to have 3/4 a cup of puree.  Once you have 3/4 cup puree, stir in the 1 Tbsp lemon juice.  Set aside.
  • Place white chocolate in a microwave safe bowl.  Microwave for 30 seconds and stir.  Microwave in 20 second intervals until melted and smooth.  Set aside.
  • Place 1/4 cup cold water in a small bowl and sprinkle with gelatin.  Let sit for 5 minutes.
  • In a small sauce pan, heat 1/4  cup of the cream with the powdered sugar to a simmer over medium heat.  Add the gelatin and stir until dissolved.
  • Remove from the heat and add the melted chocolate.  Stir until well blended.  Then whisk in the 3/4 cup strawberry puree.  At this point you can add a few drops of red food coloring to get a nice pink color if needed.
  • Whip remaining whip cream with a hand mixer.  Add 1/3 of the whipped cream to the chocolate mixture and whisk together until smooth.
  • Next, add the chocolate mixture to the remaining whipped cream and lightly fold in using a silicone spatula. Refrigerate for 1 hour.
  • Remove the chocolate cups from the fridge and carefully remove the cupcake liners.  Pipe the refrigerated mousse into the cups.  Cut remaining 4 strawberries in half (leaving the stems on) and place 1/2 on top of the mousse in each chocolate cup.