Chocolate Cups With Raspberry Mousse

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chocolate Cups With Raspberry Mousse

desserts, holiday

----FOR CHOCOLATE CUPS----
8 oz semisweet chocolate
1 balloons, small
----RASPBERRY MOUSSE----
2 cup raspberries; fresh or frozen you may s
1/4 cup sugar
1 cup whipping cream

Melt 8 oz to 1 lb 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.