Chocolate Mousse Cups (Gluten-free)

These decadent dessert cups are filled with a light, airy milk chocolate mousse and topped with fresh, juicy berries. I made this recipe in collaboration with @lbbbangalore and @marsgalaxyindia. I used Galaxy milk chocolate for the edible chocolate cups as well as for the chocolate mousse filling. Smooth, rich and creamy, Galaxy milk chocolate adds a luxurious touch to this indulgent dessert. If you prefer dark chocolate, you can use in place of the milk chocolate.

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Recipe

Chocolate Mousse Cups

(Makes 8 chocolate cups)

Ingredients

565 grams milk chocolate, chopped (I used Galaxy milk chocolate)
1 1/2 cups heavy whipping cream, chilled (I used Amul Whipping Cream)
1 tbsp powdered sugar 
Assorted fresh berries, for topping 

Method

Place 8 silicone or paper muffin liners inside a muffin pan.

Melt 340 grams of chocolate in a double boiler. Using a pastry brush, paint the inside of the liners with the melted chocolate, making sure you coat them evenly. 

Refrigerate the liners for 15 minutes. Repeat the same process again, refrigerating the liners for 2 hours after the second coat of chocolate. 

In a large mixing bowl, whip the cream with the powdered sugar until it forms stiff peaks. 

Melt the remaining milk chocolate. Add 1/2 cup of the whipped cream into the melted chocolate and mix well. Use a silicone spatula to fold this milk chocolate ganache into the whipped cream until well incorporated. Refrigerate the chocolate mousse for an hour. 

Carefully remove the chocolate cups from the silicone liners (if using paper liners, gently tear them away from the chocolate cups and discard the paper). Place the chocolate cups on a parchment-lined plate and refrigerate for an hour.

Pipe the chilled mousse into the cups (I used a Wilton 1M piping nozzle with a disposable piping bag), then top with fresh berries and serve. 

Store any remaining chocolate cups refrigerated in an airtight container for 2-3 days.