Chocolate Mousse Cups - cooking recipe

Ingredients

None None Chocolate Cups
10.5 oz dark chocolate, melted
2 (2 oz) Mars bars, chopped, plus extra to serve
None None Chocolate Mousse
3.5 oz milk or dark chocolate, broken
2 None large eggs, separated
2 tsp Kahlua or other liqueur of choice
2/3 cup heavy cream
None None raspberries, to serve

Preparation

Using a small paintbrush, paint melted chocolate thickly over insides of 8 silicon muffin molds or paper liners. Chill for 10 mins, until set.
Gently peel cases away from chocolate to form chocolate cups. Place on a tray. Divide Mars bar pieces between cups. Chill.
For the chocolate mousse, gently melt chocolate in a heatproof bowl over a double boiler. Remove from heat. Whisk in egg yolks and liqueur. Let cool slightly. Whip cream to soft peaks then gently fold through chocolate mixture. Whip egg whites to soft peaks then lightly fold into chocolate mixture until combined.
Spoon into chocolate cases and chill until firm. Top with extra Mars bar pieces and raspberries.