Mousse Candy Cups
Each candy cup serves 1.
Position mold on cookie sheet.
Using melted white and cocoa candy, mold candy shells - in mold cavities, filling to top edge.
Tap to remove air bubbles; refrigerate about 5-10 minutes or until a 1/8 in. shell has formed.
Pour out excess; smooth top edges with spatula and refrigerate 15-20 minutes until firm.
Push up on bottom of mold cavities to release shells.
Pipe tip 21 swirls to fill shells with mousse.
Garnish with cocoa powder, sliced almonds or chocolate curls.
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