Ingredients and Supplies
- 1 pound Cocoa Dark Candy Coating
- 1/2 pound real dark chocolate
- 1 3/4 cup chocolate Bavarian cream
- 2 cups whipped topping
Cup Instructions: Melt candy coating and pour into squeeze bottle. Squeeze candy coating into cavity, starting at the top rim and making sure the entire cavity is covered. Fill all cavities in this manner. Turn the mold over and empty the excess coating onto parchment paper. Invert the mold and use a spatula to scrape off all excess coating. Place in refrigerator for approximately 5 minutes. Gently push on bottom of mold to release coating and remove cup with fingers.
Mousse Filling Instructions:
Instructions: Melt real chocolate. Add chocolate to Bavarian pastry cream and stir until smooth. Cool to room temperature. Gently fold in whipped topping. Fill pastry bag fitted with #1M tip with mixture and pipe into prepared chocolate candy coating cups. Top with chocolate shavings.