To Make Chocolate Mousse Cups: Place 3 or 4 cups into the cavities of the egg crates. Tilt the cups at a 45-degree angle. Pour in the chocolate mousse, dividing equally among the cups.

Cover the individual chocolate mousse cups tightly with plastic wrap and store them in the refrigerator for 1-2 days. Do not freeze them, as it will significantly change the texture.

On the left: a luscious chocolate mousse dessert shaped like a cup, coated with chocolate sprinkles and topped with glossy ganache, a cherry, and mint leaves. Rich, elegant, and made for chocolate ...

MEYERSDALE ― There was plenty of chocolate and fierce competition Friday evening in the annual Death by Chocolate judging and auction at Amity United Church of Christ. The auction and a bake ...

Pantone's color of the year, Mocha Mousse, is a great excuse to incorporate some decadent chocolate mousse recipes into your dessert selection this holiday season. Check out these three recipes.

Spoon half of chocolate mousse (about 2 cups) onto center of cake, and spread evenly within border using a small offset spatula. Top with second cake layer, cut side down, and repeat process with ...

To make the chocolate cups: in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate ...