1 cup of chocolate chips (any kind you want, I used white chocolate and milk chocolate)
1/2 cup strawberries, chopped
1/4 cup water
2 tablespoons granulated sugar
2 cups of heavy whipping cream
4 tablespoons confectioners sugar
1 tsp vanilla extract
Place the strawberries, water, and granulated sugar in a small sauce pan. Cook for 10 minutes on medium heat. Once the strawberry mixture has cooled puree it in a blender.
Place the chocolate in a microwave safe dish. Melt the chocolate at 30 second intervals in the microwave, stirring after each interval. Using a spoon brush the chocolate into the cups of a silicone cupcake pan (use just enough to cover the bottoms and sides of the cups). Set remaining chocolate aside for later use. Place the pan in the refrigerator until you are ready to use it.
In a large bowl, whip the cream until stiff peaks are just about to form. Add confectioner’s sugar and vanilla, beat until stiff peaks form. Split the whipped cream into two bowls. Fold the strawberry puree into one bowl of whipped cream and stir the remaining chocolate into the other (melt chocolate for 10-15 seconds in the microwave if it has started to harden).
Remove the cupcake pan from the refrigerator and pop out the chocolate cups. Place the cups on a plate and fill them with your mousse.
I made white chocolate and milk chocolate cups with strawberry, white chocolate, and dark chocolate mousse. You can make it your own and use different fruit or different chocolate. I used a mini torte baking pan, but you can use a larger pan and double the recipe. Its light, sweet and perfect for a Shavout snack.