Filling: 2 c heavy cream (divided) 1 T oil 8 oz. semi sweet chocolate chips 1/4 c Kahlua Chocolate Cups: 1 1/4 c dark chocolate candy melts Mini Foil baking cups
Filling: In a medium saucepan combine 1/2 c cream and oil, bring to a boil over medium-high heat.
Add chips stirring until melted and smooth.
Cool in the refrigerator about 30 minutes.
In a medium size bowl combine remaining cream with the Kahlua and beat on high with a hand mixer until soft peaks form.
Gradually fold the whipped cream into the cooled chocolate mixture until all is blended. Chill until set about 1 hr.
Chocolate cups: Melt chocolate candy melts according to package directions.
Place 24 foil baking cups in a mini muffin tin.
Place 1 1/2 t melted chocolate in a foil baking cup. With a small brush spread evenly over bottom and sides of the baking cup. Repeat with remaining cups and chill for 10 minutes. Remove from the fridge and apply a second coat of chocolate.
Refrigerate until chocolate is set, about 30 min.
Carefully peel foil off the chocolate cups.
Pipe with a pastry bag and large star tip, or spoon mousse into the cups.