Ingredients
2 c. chocolate chips
1 1/2 tbsp. coconut oil
1 1/2 c. chocolate chips
2 c. heavy cream
2/3 c. powdered sugar
Sliced strawberries, for serving
Preparation
Step 1Line a muffin tin with cupcake liners. In a microwave safe bowl, melt chocolate chips and coconut oil together in 30 second intervals. Let cool 5 minutes. Step 2Spoon about 1 1/2 tablespoons of melted chocolate into each liner. Gently tilt muffin tin to coat the bottom and sides of liners, going 2/3 up the sides. Refrigerate until hardened, 1 hour. Step 3Meanwhile, make filling: In a microwave safe bowl, melt chocolate chips in 30 second intervals. Let cool slightly. Step 4In a medium bowl using a hand mixer, beat heavy cream and powdered sugar to stiff peaks. Add about 2 tablespoons of cooled melted chocolate and continue to beat until incorporated. Add remaining melted chocolate and fold in until just combined. Refrigerate 1 hour. Step 5Carefully unwrap chocolate cups from liners. Place mousse into a piping bag fitted with an open star tip and pipe into cups. Garnish with a strawberry slice and refrigerate until ready to serve.
Have you made these yet? Let us know how it went in the comments below!
