Strawberry Mousse Dessert Cups
Source: Betty Crocker
1/2 tsp unflavored gelatin
1 T whipping cream
1 cup sliced fresh strawberries
1/2 cup powdered sugar
1/2 cup whipping cream
1/2 tsp vanilla
24 miniature dessert or cordial chocolate cups*
In small bowl, sprinkle gelatin over 1 T whipping cream; set aside to soften gelatin.
In food processor, place strawberries and powdered sugar, process until smooth. Pour mixture into 1-quart saucepan; add softened gelatin. Cook over medium heat, beating with whisk occasionally, until mixture comes to a simmer and gelatin is dissolved. Remove from heat; cool 30 minutes.
In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. On low speed, beat strawberry mixture and vanilla into whipped cream until blended.
Place mousse in decorating bag fitted with small star tip. Pipe mousse into chocolate cups. Refrigerate until set, about 30 minutes, or up to 2 hours before serving. Garnish with fresh sliced strawberries, if desired.
Servings 24 mini cups (I doubled recipe to make 12 larger cups)
*To make chocolate cups, paint silicone baking cups with chocolate and peel when hardened.