Sweet, chocolate goodness in a cup. The texture is so light and fluffy and you'll be lucky if your guest don't get addicted right on the spot! Make sure to make extras because once they get a taste, your guest will always come back for more...

Chocolate Mousse Parfait in Mini Cup

prep time: 50 Mtotal time: 50 M

Sweet, chocolate goodness in a cup. The texture is so light and fluffy and you'll be lucky if your guest don't get addicted right on the spot! Make sure to make extras because once they get a taste, your guest will always come back for more...

ingredients:

• 12 oz of quality milk chocolate (bar or bag of chocolate chips)
• 16 oz of 35% whipping cream
• 4 eggs
• 8-10 strawberries as a garnish

instructions:

1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
2. Place the chocolate and 1/4 cup of the cream in a large, heatproof bowl. Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.
3. Separate the egg whites from the yolks, making sure there is no trace of yolk in what you will use. Place the egg whites in a second large bowl and whisk vigorously by hand (or use electric mixture) until stiff peaks form, about 3 minutes. Set aside.
4. Clean and dry the whisk. Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until peaks form.
5. Using a rubber spatula, fold half at the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream)
6. Gently fold the egg whites into the chocolate-cream mixture just until there are no longer blobs of whipped cream or egg white. Do not over mix.
7. Spoon the mousse or pipe it from a pastry bag into the serving cups and refrigerate at least 2 hours. Serve with additional sweeten or flavored whipped cream if desired.
8. Slice strawberries to garnish each cup.

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