Duff Goldman’s Chocolate Mousse Cups

Ingredients: Chocolate Cups

• Coating chocolates • Candy canes or red & white

sprinkles

Mousse • 3 cups cream • 1 ½ pounds white chocolate • ½ teaspoon peppermint extract • Few drops red food coloring

Directions

Chocolate Cups:

1. Get small water balloon sized balloons, blow them up.

2. Melt a bunch of coating chocolate over a double boiler.

3. Crush up a bunch of candy canes or get red and white sprinkles.

4. Dip the balloons in the chocolate, shake off the excess.

5. Pick up a handful of sprinkles or crushed candy cane, and blow onto the wet

chocolate.

6. Place the balloons chocolate side down on a parchment and refrigerate.

7. When they're hard, pop the balloons.

Mousse:

1. Heat half the cream.

2. Pour over white chocolate.

3. Add extract.

4. Wait 10 minutes, and then whip other half of the cream.

5. Add food coloring.

6. Gently fold whipped cream and ganache together and refrigerate.

7. For White chocolate mousse, use the same recipe minus the extract and food coloring.