Reviewed: May 11, 2006

For my daughter's baby shower, I just made the chocolate cups. I then filled them with a purchased box of Chocolate Raspberry Mousse. Very elegant and everyone thought I bought them. I am making them again for my Mother's Day Brunch. May squirt a little Redi Whip on top... Very EASY

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MargieB

Reviewed: May 16, 2006

I served these for Mother's Day and they were gobbled up before the other two desserts. I topped mine with a spoonful of fresh whipped cream and a blackberry on top. They looked and tasted like they were made by a pastry chef. Thanks for a fantastic recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

D. Dalrymple

Cooking Level: Intermediate

Reviewed: Jun. 27, 2006

Too sweet and too rich. Very impressive to look at but the prep time took WAY longer than 25 minutes. Chocolate cups needed to be frozen before the foil wrapper wouldn't crack the chocolate. As a beginning cook, I became easily frustrated.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mlbecke

Reviewed: Sep. 1, 2006

This recipe was very good, however it was way to sweet. I would put 2Tbs or 3Tbs in the whipping cream to cut back on the sweetness. I also used instant espresso and it was very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chef Tammy

Cooking Level: Professional

Home Town: Rickman, Tennessee, USA

Living In: Cookeville, Tennessee, USA

Reviewed: Oct. 23, 2006

Yum!Yum!Yum! This was the best mousse that I have EVER had! I loved the rich chocolate taste! It was good without being too rich! I recommend everyone, who loves mousse, try this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CallieJade

Reviewed: Nov. 13, 2006

These are so easy to make, although they do take a little bit of time for cooling the chocolate cups enough to unwrap them. They taste wonderful. Tip: I used mini tin foil liners and a mini ice cream scoop. They are very delicate, so make sure to refrigerate the cups for at least a half an hour before trying to unwrap them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Jan. 18, 2007

This is quick, easy and my guests loved it!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tessa

Reviewed: Apr. 7, 2008

I thought this was a little too rich but my husband loved it. Those of you that have trouble with the foil holders, try silicone cupcake holders, they peel off the chocolate very easily. I made some of the holders with peanutbutter chips instead of chocolate and peanut butter instead of shortening. I thought they were better than the chocolate holders.

Was this review helpful? [ YES ]
1 user found this review helpful