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Chocolate Mousse in Chocolate Cordial Cups

Dessert tables call for some specialty treats. Why not include a tray of Chocolate Mousse in Chocolate Cordial Cups as a sweet companion to traditional cakes and pastries.


Difficulty: Somewhat Easy


Step 1

For solid color cordial cups, melt candy according to package directions. Fill cordial cup mold with melted candy. Tap on counter to remove air bubbles. Refrigerate 10-15 minutes or until a 1/4-inch shell has formed.

Step 2

Pour out excess melted chocolate candy. Smooth top edges with spatula; chill an additional 15-20 minutes. Carefully remove shells. Excess candy can be reheated and used again.

Step 3

For marbleized effect, melt candy of different colors in separate bowls. Stir colors together, using lollipop stick to draw lines into the mixture. Do not overmix.

Step 4

Quickly spoon into molds and follow directions above.

Step 5

In a small bowl, sprinkle gelatin over liquid; let stand until softened, about 5 minutes. Set aside.

Step 6

In medium saucepan, whisk together pudding mix and milk. Bring to a boil, stirring constantly; remove from heat.

Step 7

Add chocolate and softened gelatin; stir or whisk until smooth.

Step 8

Transfer to bowl; place bowl in another bowl filled with ice. Whisk until very cool and thick.

Step 9

In separate bowl, whip cream with sugar; fold into pudding mixture.

Step 10

To serve: Spoon mousse into Dessert Decorator Pro™ and pipe into chocolate cup using tip 4B.

Step 11

If desired, top with shaved chocolate, raspberries, sliced strawberries, mint or whipped cream piped with tip 21.