Dessert: Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Ingredients

1 1/2 cups semi-sweet chocolate chips (non-dairy)

Instructions

Melt the chocolate over a double boiler until smooth. Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch/1 cm from the top. Freeze the tray for several hours or overnight. Peel off the cupcake liners and store the chocolate cups in the freezer.

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