Mini Milk and White Chocolate Swirl Cups with Raspberry Mousse
Serving Size / Yield
- Swirl Cups:
- 1 bar milk chocolate, cut up
- 1 bar white chocolate, cut up
- 2 Tbs. oil
- Raspberry Mousse:
- 2 C. fresh raspberries
- 14 oz. heavy cream
- 3 eggs, whites
- 3 Tbs. sugar
- 3 tsp. vanilla
For swirl cups, mix milk chocolate and 1 Tbs. oil in saucepan over low-heat until melted. Pour in bowl. In another saucepan, melt white chocolate and 1 Tbs. oil. When cool, pour in bowl and swirl with spoon. Place small amount of mixture in greased mini cupcake tins. Place in fridge until thick.
For raspberry mousse, mix raspberries in food processor. Leave beaters from electric mixer and metal mixing bowl in fridge for at least 40 minutes. When ready, add vanilla to heavy cream and beat. In another bowl, mix egg whites until they form soft peaks. Add sugar slowly. Whip until the whites are stiff. Fold the egg whites into the whipping cream. Combine raspberry mix. Chill for at least one hour before serving.
Take cups out of tins and pour in raspberry mousse. Top each cup with one raspberry.