Chocolate Cups with Raspberry Mousse

Here’s a dessert with a magic trick built in: the cups are molded over small balloons. Dip a balloon in melted chocolate, chill it until firm, then snip and peel the balloon away to reveal a glossy, edible shell.

Fill those shells with a quick raspberry mousse, just raspberries pureed with sugar and folded into stiff whipped cream, so it stays light and pink instead of heavy.

The key is gentle heat. Melt the chocolate low and slow, keeping every drop of water away from the pot, or it will seize into a grainy mess. Let it cool a touch before dipping, too, since balloons and hot chocolate don’t get along.

For a sturdier cup, dip a second time once the first coat sets. It’s a showpiece for Valentine’s Day that looks far harder than it actually is.

Pro Tips

• Wash and dry the balloons first, since they press right against the chocolate.
• Snip the balloon near the knot and let the air out slowly so the cup doesn’t crack.
• If a cup feels thin and fragile, give it a second dip after the first layer hardens.
• Store the empty shells in the fridge and fill them just before serving so they stay crisp.

Variations

• Swap the raspberries for strawberries, mango, or kiwi to change the color and flavor.
• Fill the cups with chocolate mousse or a scoop of ice cream instead of fruit mousse.
• Stir a splash of Chambord into the raspberry puree for a grown-up version.