Chocolate Mousse Ballon Cups
The first recipe is a chocolate cup -- fill it with berries or ice cream, or keep reading for more ideas -- molded around a balloon. Next is an easy chocolate mousse to put inside the cup or, if it’s simpler, a martini glass.
Chocolate Balloon Cups
6 mini latex balloons (water-balloon size)
¾ cup semisweet chocolate chips (4 ounces)
2 teaspoons vegetable shortening
Simple Chocolate Mousse
1½ cups semisweet chocolate chips (8 ounces)
Salt
1½ cups heavy whipping cream
1½ tablespoons confectioners’ sugar (or to taste)
Chocolate Balloon Cups
Inflate the balloons to about a 3-inch diameter and tie. Line a sheet tray with a nonstick liner such as parchment paper.
In a microwave-safe bowl, heat the chocolate chips and shortening on high for 1 minute, then stir to melt and combine. If lumps remain, heat another 10 to 15 seconds.
Holding a balloon by the knot, dip it about a third of the way into the melted chocolate, swirl to coat uniformly and generously, and place on the liner, knot pointing up. Repeat with all the balloons. Allow cups to harden for 10 minutes in the refrigerator.
Once the cups are set, pierce each balloon near the knot so it deflates slowly, and remove. Eat the cups within a few hours.
Simple Chocolate Mousse
Chill a large bowl and a whisk in the freezer for about 10 minutes.
In the top of a double boiler over simmering water, stir the chocolate chips until just melted, about 4 minutes. Add a pinch of salt. Meanwhile, whip the heavy cream and confectioners’ sugar until the cream just holds its shape. Remove the chocolate from the heat and, using a rubber spatula, fold half of the cream into the chocolate, incorporating it completely. Quickly fold the remaining cream into the chocolate. Spoon the mousse into the chocolate cups or serving dishes and serve at once.