Reviewed: Apr. 13, 2009

I made these, but did not have enough custard cups to drape on - so I brushed the chocolate inside paper muffin cups sprayed with PAM. I froze then for 15 minutes. Unfortunately the paper and chocolate did not peel off well and the chocolate kept on chipping. The final product was filled with "Polly Welby's Excellent Chocolate Mousse" from this site.

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Feb. 13, 2007

very easy but used silicone muffin molds instead. put 1.5 tabsp of choc in first mold then put second mold on top and pressed to mold choc.Very easy. Will make again . Even made hearts I piped with the left over.

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