Chocolate Cups with Orange Mousse

Orange and chocolate are one of the best flavor combos out there! Don't let the long instructions deter you. This is VERY simple to make. Here's what you'll need to make about 6 mousse cups:

Photo bythewickednoodle

Ingredients:

• 1 1/2 - 2 cups chocolate chips
• 1 cup heavy cream
• 1, 8 oz package cream cheese, softened
• 3/4 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 Tbl fresh orange juice
• Zest of 1 orange
• pinch of salt, optional

Other:

• Water balloons
• Silicone muffin cups*
• Plastic drinking cups*

For Chocolate Bowls:

If using water balloons, wash and thoroughly dry balloons. Any water droplets left on balloons can cause the chocolate not to set properly. Also, when filling balloons with air, do not inflate to full capacity, but a little under. This will lessen the chance that it will accidentally pop.

Melt the chocolate chips in either a double boiler or in the microwave at 50% on 20 second cycles, stirring each cycle until melted and smooth. Make sure to cool it fully afterward. This step is essential—if the chocolate is too warm, the balloons can pop and make a mess! Even if you think it’s cool enough, give it extra time to cool down. The chocolate should only be slightly warm.

Once ready, dip and/or roll the bottom of each balloon into the chocolate, adjusting how deep you go based on how tall you want the chocolate cups to be. Set chocolate bottomed balloons on parchment and allow to cool fully and harden in the fridge.

When ready to remove, carfully poke a hole towards the top of the balloon tie to release the air slowly. You want to avoid a strong "pop" as this may break the delicate chocolate shell.

For Orange Chocolate Mousse:

In a medium bowl, use an electric mixer on high speed to whip the cream until stiff peaks form; set aside. In a separate bowl, mix the cream cheese, sugar, and orange juice on medium speed until smooth. Reduce the mixer speed to low and blend in the cocoa powder, orange zest, and salt (if using).

Gently fold in half of the whipped cream. Remove the mixer, then carefully fold in the remaining whipped cream by hand. Transfer the mousse to a plastic bag, pipe it into the chocolate cups, and garnish with orange zest or a quarter orange wedge and a sprig of mint and enjoy!

*Notes:

Other items may be used for the chocolate cups. Silicone muffin cups work well also and are a bit more uniform and compact if space is a concern. I have also dipped the bottom of a plastic disposable drinking cup (like Solo) and inverted it to cool. Sometimes the drips are quite artistic as well.