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Red, White & Blue Mousse Cups

Edible chocolate cups with a dollop of Cookies & Crème mousse, topped with a colorful (and patriotic) berry compote.

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Ingredient List
Instructions
Prep Time: 45 min.
Refrigeration Time: 90 min.
Difficulty: Easy
Servings: Makes 6 mousse cups
WHAT YOU'LL NEED:
  • Chocolate Cups
    6 ounces DOVE® PROMISES® Silky Smooth Milk Chocolate, about 21 pieces
  • Cookie and Cream Mousse
    6 ounces DOVE® PROMISES® Silky Smooth Cookies & Crème, about 21 pieces
  • 1 cup heavy whipping cream
  • 1 tablespoon cold water
  • 3/4 tablespoon unflavored gelatin
  • Berry Sauce
    1 1/2 cups blueberries, divided
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh raspberries

WHAT TO DO:
  1. Chocolate Cups:
  2. Chop each DOVE® PROMISES® Silky Smooth Milk Chocolate in to eight pieces and place in microwave safe bowl. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completed melted.
  3. Put 2 tablespoons chocolate in the bottom of an aluminum cupcake liner. Slowly rotate the liner at an angle so the chocolate evenly coats the sides of the liner. Repeat with remaining liners.
  4. Chill until set, about 30 minutes.
  5. Cookies and Crème Mousse:
  6. Chop each DOVE® PROMISES® Silky Smooth Cookies & Crème in to eight pieces and place in a large bowl. In a saucepan, over low heat, bring ¼ cup of heavy cream to a simmer. Pour hot cream over chopped DOVE® PROMISES® Silky Smooth Cookies & Crème and stir until completely smooth.
  7. Put 1 tablespoon water in a small microwave safe cup and sprinkle the gelatin over the top. Let it stand until the gelatin softens, about 2 minutes. Microwave the mixture until it is bubbling and the gelatin dissolves, about 10 seconds. Whisk the gelatin in to the chocolate mixture.
  8. In another mixing bowl, whip remaining ¾ cup heavy cream to soft peaks. Fold half the whipped cream into the white chocolate mixture and stir until incorporated. Gently fold in the remaining whipped cream.
  9. Fill the chocolate cups with the Cookies and Crème mousse and refrigerate until set, approximately 1 hour.
  10. Berry Sauce:
  11. In a medium saucepan, mix together 1 cup blueberries, sugar, and lemon juice. Over medium heat, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 10 minutes. Transfer to a bowl and let cool to room temperature. Add remaining ½ cup blueberries and raspberries and gently stir to coat berries with sauce. Serve at room temperature or refrigerate until ready to use.
  12. To serve:
  13. Carefully loosen the edges and slowly peel the cupcake liner away from the chocolate cups. Top with berry sauce.

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