Chocolate Cups-Make ahead up to 2 days so chocolate has time to set before filling. Store in covered container in refrigerator or cool place.

1.Place 5 ounces of chocolate wafers in microwave safe mixing bowl, process at 30 second intervals until chocolate is smooth. Repeat if needed until chocolate is fully melted.

2.Stack 3 foil standard cupcake liners together tightly and place in cupcake pan. Pour couple of tablespoons of melted chocolate in one cup at a time. Pick up foil liner and tilt to coat the entire inside of the liner with chocolate. Drain upside down to remove excess chocolate, repeat process for second coat. Be careful not to extend the chocolate onto the other liners but take the chocolate to the edge of liner. ( this will make it easier to remove the set chocolate from the liner). Repeat with all cupcake liners. Recipe makes 6 cups plus extra as you will have breakage. Place coated cup back into the cupcake pan to set and to keep the shape. Chill in cool place or refrigerate.

3. Make raspberry puree, in saucepan add raspberries and granulated sugar, stir to blend over medium heat until berries break down and slightly thickened. Remove from heat and strain to remove seeds. Divide the sauce in half, one half will be mixed with the chocolate mousse and remaining half will be divided among each chocolate cup.

4.Make chocolate mousse, place chocolate wafers in microwave safe bowl, microwave at 30 second intervals until chocolate is melted and smooth. Add half of the raspberry puree stir until mixed. Set aside. Whip chilled whipped cream on high speed until stiff peaks form fold half of the whipped cream into the chocolate raspberry mixture. Add remaining whipped cream until mixture is smooth.

5. When ready to serve dessert, carefully peel chocolate from foil liners. Add small amount of raspberry puree in bottom of each chocolate cup. Fill piping bag with large open round tip with chocolate mousse, pipe in each chocolate cup on top of puree filling 3/4 full. Top each chocolate cup with fresh raspberries. Dust with confectioner’s sugar if desired right before serving.  Note: Chocolate filled mousse cups are best if allowed to chill for 2 hours before serving.