Paint paper muffin cups with melted bittersweet chocolate; chill until firm, then peel off the paper. Fill the chocolate dessert cups with Instant Chocolate Mousse (or fresh fruit) and top with a dollop of sweetened whipped cream. Serve on a chilled dessert plate so the chocolate stays cold and the cups hold their shape.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.