Strawberry Mousse Chocolate Cups

Cups:

Melt 12 oz. of semi sweet chocolate.  Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely.  Pour out excess.

NOTE:  prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.

Refrigerate cups until chocolate is firm – peel over cups and dispose.  Refrig cups until ready to use

Strawberry Mousse:

Thaw a 16 oz package of frozen strawberries in syrup.  Strain the mixture.

In a bowl, put 1 small package of strawberry gelatin.  Add 1 cup bowling water and whisk to dissolve.

Measure the strained strawberry juice into a cup – it should measure about 1 cup – if not, add cold water to make it 1 cup.

Add to gelatin, mix well, and refrigerate until syrupy.  When syrupy. beat 1 cup heavy cream until soft peaks and fold into gelatin.

Fill chocolate cups with mousse and refrigerate until set.  Decorate as you wish.

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