INGREDIENTS
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Chocolate Cups:
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20 oz semisweet chocolate chips
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Chocolate Mousse:
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1/4 cup light corn syrup
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2-1/4 cups heavy whipping cream
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12 oz semisweet chocolate chips
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2 Tbsp (1/4 stick) unsalted butter, softened
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1 tsp vanilla extract
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Toppings for Assembly:
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12 tablespoons seedless raspberry jam
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4 ounces whipped topping
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12 fresh raspberries
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12 mint leaves