• Cooking Time: 60
  • Servings: 12
  • Preparation Time: 20


I always hated throwing the tops of cake away so I figured instead of being wasteful I'd be tasteful! I make this from leftover cake after torting. :)


  • Chocolate Dessert Cups:
  • 12 oz semi-sweet chocolate
  • 1 bag white chocolate
  • Muffin Cups
  • Muffin Pan
  • Pastry brush (silicon works well)
  • CAKE
  • Chopped into little bite size pieces
  • Faux Mousse:
  • I used 2 packages of the smaller size chocolate pudding
  • 2 cups Milk
  • 2 cups heavy cream
  • Wilton's Stabilized Whip Cream:
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • 1/4 cup powdered sugar


  • Line muffin pan with muffin cups.
  • Melt chocolates separately over a double boiler. Once the chocolate is melted brush the chocolate inside the cups making sure to get the sides and bottom.
  • Freeze for about 20 minutes, then you can peel the liner off.
  • Easy peasy I promise :)
  • When all the cups are separated I like to put the chocolate cups in a fresh muffin cup and place in the refrigerator.
  • Faux Mousse:
  • Whip all ingredients until pudding consistency, refrigerate for about 1 hour.
  • Whip Cream
  • In small pan add gelatin and cold water and let stand until thick.
  • Once it's thick place over low heat and stir constantly until the gelatin is dissolved, then removed from heat and allow to cool, but not get thick.
  • Meanwhile whip the cream and powdered sugar until a little thicker in texture.
  • On low speed add the cooled gelatin,
  • then whip at high speed until you see whip cream.
  • Assemble:
  • Take the unfilled dessert cups out of the refrigerator. Fill a pipping bag (any tip) and pipe mousse into the cups.
  • Take the cake and put them into the cups.
  • Cover with more mousse (I switched the tip)
  • Then do a little star with whip cream.

Categories: Cake  Cupcakes  Filling  Mousse 

Author Credit: Wilton - Whip Cream

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