Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Melt the chocolate over a double boiler until smooth. Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch/1 cm from the top. Freeze the tray for several hours or overnight. Peel off the cupcake liners and store the chocolate cups in the freezer.