submitted by please remember to favorite the original :-D
http://www.furaffinity.net/full/3755467/

COFFEE CHOCOLATE MOUSSE IN CHOCOLATE BOWL

To make bowl:

1. Double boil (in pan over boiling water in another pan) chocolate to melt it down to smooth consistency. Any kind of chocolate you desire works. I used Almond Bar chocolate.

2. Blow up and tie balloon.

3. Holding it by the tied end, drizzle chocolate in the same general direcetion in a sporatic web pattern around balloon

4. Place balloon chocolate half up "on" the top rim of a cup to balance it and place it in the fridge. Allow to chill until solid.

5. Remove balloon and slowly deflate by whatever means you find most effective and delicate. I used a pin on the narrow end of the balloon.

To make mousse:

1. Whip 1 cup heavy cream with 1 tsp of vanilla and 1/8 tsp almond extract until it forms stiff peaks. If you use instant coffee mix, you should add it with the extracts. If you are using a fresh brew, add it very carefully as the cream is developing soft peaks.

(if you use fresh brew, the cream is at high risk and may not whip properly. To avoid this the coffee should be at near room temperature at least and should be carefully added. If cream doesn't whip properly, it would cause some whipping to occur but the rest to stay liquid. Though it's best to just try again, it can be salvaged partially by straining the liquid out)

2. Slowly stir in melted chocolate until desired flavor is reached.

3. Serve into chocolate bowl and enjoy.

Garnish is a raspberry and a broken shard of chocolate from a failed balloon attempt.

Allergy warning – recipe contains nut & dairy products