To make chocolate cups, bowl water on a medium/low heat in a small sauce pan, place glass bowl on top and add 2 cups of chocolate chips into the glass bowl. Stir continuously until everything melts.
Using the back of a butter knife, spread the chocolate evenly inside 6 foil muffin liners.
Refrigerate for about 30 minutes or until firm.
Strawberry Mousse:
To make strawberry mousse, using a medium size bowl, pour ¼ cup of cold water and add 1 tablespoon of gelatin, let it sit and absorb for 2 minutes.
Now, add ½ cup of hot water, stir until gelatin dissolves completely. Add ¼ cup of sugar, stir until it dissolves.
Pour the gelatin mixture into a blender, add 1 ½ cup of strawberries, blend until smooth. Strain the mixture into another bowl, refrigerate until thickened.
After strawberry mousse mixture is thickened, return it back into a clean blender and add 2 cups of whipped cream, blend until smooth. Spoon strawberry mousse into a chocolate cups and refrigerate until thickened about 30 minutes.To make whipped cream, using a hand mixer, whisk on high speed 1 cup of heavy whipping cream until stiff peak, about 2-3 minutes.
Carefully peel the foil away, serve with whipped cream, sliced strawberries or mint. Enjoy!
Notes
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