Chocolate Mousse Cups
Chocolate Mousse Cups is an moderately easy dinner. Made with 14 oz. semi-sweet chocolate, 18 paper baking cups, 1/2 c. butter, cut into pieces, 2 egg yolks and 3 egg whites, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Melt 8 ounces of the chocolate over simmering water.
Cool slightly.
Divide paper cups into stacks of 3 each.
Using a small brush, coat the inside of the cup with a thin layer of chocolate. Refrigerate 1 hour.
Carefully peel off paper.
Melt remaining chocolate over simmering water; stir in butter.
Stir in egg yolks, one at a time.
Beat egg whites and cream of tartar until stiff, adding sugar gradually.
Stir in framboise.
Fold a cup of egg whites into mousse mixture to lighten it.
Fold in remaining egg whites.
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