Chocolate Mousse Cups

I had a strong craving for chocolate moose, so I decided to be a little creative and put these together.

Ingredients:

• 1 box Jello Chocolate Moose Mix
• 2 cups Heavy Whipping Cream
• 1/2 cup Strawberry Preserves
• 1 pkg. Chocolate bark

Directions:

1. Chill stand mixer bowl and beaters in the freezer for ten minutes.
2. Add Whipping Cream and Moose Mix and beat on high for four minutes.
3. Continue beating mixture for two minutes on medium speed, making sure to scrape any edges of the bowl.
4. When stiff peaks form, empty moose into a storage container and place in the fridge.
5. Using a double boiler, melt chocolate bark.
6. Using a spoon, coat the inside of mini silicone cupcake liners with the melted chocolate bark.
7. To speed up the cooling and solidification process of the chocolate bark, place the coated silicone liners in the freezer for about one minute.
8. Remove liners from the freezer and carefully separate the silicone from the chocolate.
9. Put about one teaspoon of strawberry preserves into each chocolate cup.
10. Slightly overfill the chocolate cup with the chocolate moose.

Additional Info:

Store these in the refrigerator after assembled. Also, you can try using any other preserves you’d like, but I figures strawberry and chocolate is a classic pairing.

These can also be made sugar free and vegan if you can find the right ingredients.

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