Coffee Mousse in Chocolate Cups

Instructions

1. 1

   Cut the base of the fruit to sit well on a plate.

2. 2

   Form molds for the chocolate cups with the foil squares; two squares per mold. To do this, stick two layers of paper around the fruit, giving the foil the shape of a small bowl. Carefully remove the fruit and repeat until 8 molds are formed. Set aside.

3. 3

   In a double boiler, melt the chocolate. Pour about 20 ml (4 teaspoons) of chocolate in each foil cup. Spread the warm chocolate around the edge of the mold with a brush. Refrigerate for 30 minutes. Brush again with chocolate and refrigerate for 30 minutes (see note below).

4. 4

   Once the chocolate has set up, carefully remove the paper. Do not worry if the top of the cups crackles: the dessert will look nicer if the edge of the cups is uneven. Keep in a cool place.