Chocolate Mousse Cups
- 3 oz FAIR MEADOW® Heavy Whipping Cream 36%
- 1 Tbsp Granulated Sugar
- 2 oz Semisweet Chocolate Chips
- 1 ea Extra Large Chocolate Cup (3.75" x 1.75")
- ½ pint MARKON® Fresh Raspberries
- Whip the heavy cream and sugar to stiff peaks.
- Melt the chocolate chips in a double boiler and let cool slightly.
- Fold the heavy cream into the chocolate 1/3 at a time until fully incorporated.
- Place in a pastry bag and pipe into the chocolate cup.
- Top with fresh raspberries.