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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.
Makes: Each candy cup serves 1.
Skill Level: None

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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.

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Mousse Candy Cups is rated 4.0 out of 5 by 2.
Rated 4 out of 5 by from this was so cute. everyone loved it! is tasted and looked delicious
Date published: 2011-05-13
Rated 4 out of 5 by from These candy cups are so easy! I love making the cups and then filling with the Wilton recipe for Mousse or even adding a twist (toss in some raspberry/strawberry preserves) for a Raspberry White Chocolate twist!
Date published: 2011-05-12
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