---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Holiday
       Yield: 4 servings
 -----------------------------FOR CHOCOLATE CUPS-----------------------------
       8 oz Semisweet chocolate
            Balloons, small
 ------------------------------RASPBERRY MOUSSE------------------------------
       2 c  Raspberries;fresh or frozen
            -you may substitute mango,
            -strawberries or kiwi for
            -flavour & colour changes
     1/4 c  Sugar
       1 c  Whipping cream
   Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up
   as many balloons as cups you need. Use small balloons and don't blow them
   up very big (Anne’s note: in accompaning picture, they are about the size
   of an apple.) Dab a little melted chocolate onto a wax paper lined cookie
   sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet.
   Refrigerate until hard. Repeat for remaining balloons. If cups are very
   thin, dip again. When the chocolate has hardened, snip the top of the
   balloon with scissors and pull out gently from cup. Discard. Fill cups with
   chocolate mousse or raspberry mouse for Valentine’s Day or fill with ice
   cream. Here is a possible filling: Puree raspberries in food processor with
   sugar. Whip cream until stiff. Fold in raspberry puree.