Chocolate Mousse Mini Muffins

This one is for the chocolate lovers! I used my favorite mini-muffin recipe, the easiest mousse recipe I know, and fresh raspberries. Of course, you could top it with cherries, strawberries, or whatever you'd like.

Chocolate Mousse Mini Muffins

3/4 c. cocoa
1 heaping t. baking powder 
3/4 c. butter, melted
1/2 c. boiling water
1 T. vanilla
1 1/4 c. sugar
2 eggs
1 1/3 c. flour
1/4 t. salt
1/2 - 1 c. mini chocolate chips 

Mousse:

1 c. heavy whipping cream

1 (4.25-oz) Milk Chocolate Symphony Bar 

Topping:

1/3 c. chocolate, melted

1/4 c. powdered sugar

Set oven to 350°F. Line or grease around 38 mini muffin cups. 

In a medium bowl, combine cocoa and baking powder; mix to combine. Add in boiling water; mix well with a wooden spoon to combine. Add in the melted butter and vanilla; mix well.

Add in the sugar, mix well with a wooden spoon. Stir in eggs and mix until combined. Mix the flour with salt. Add in the the chocolate mixture and mix well. Add mini chocolate chips and mix just until combined.

Fill each of the muffin cup almost to the top. Bake for 10-12 minutes or until muffins are just done. After a few minutes, remove from pan and let cool on cooling rack.

While the muffins are cooling, make mousse. Melt chocolate bar and set a side to cool slightly. Whip heavy whipping cream until soft peaks form. Fold in melted chocolate. 

Using pastry tamper, lightly tamp the middle of each mini muffin to create a shell. Fill each muffin with mousse either using a spoon or piping the mousse. Top each muffin with a raspberry. Drizzle melted chocolate over muffins. Sift powdered sugar on top. Refrigerate until serving.