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Mousse Candy Cups

These easily shaped confections make elegant additions to dessert buffets. Use our Silicone Mini Round Pan to mold the candy shells.


Difficulty: Medium


Step 1

Position mold on cookie sheet.

Step 2

Using melted white and cocoa candy, mold candy shells - in mold cavities, filling to top edge.

Step 3

Tap to remove air bubbles; refrigerate about 5-10 minutes or until a 1/8 in. shell has formed.

Step 4

Pour out excess; smooth top edges with spatula and refrigerate 15-20 minutes until firm.

Step 5

Push up on bottom of mold cavities to release shells.

Step 6

Pipe tip 21 swirls to fill shells with mousse.

Step 7

Garnish with cocoa powder, sliced almonds or chocolate curls.