Chocolate Mousse Cupcakes with Chocolate Dipped Strawberries

Friday, July 2, 2010

Chocolate Mousse Cupcakes with Chocolate Dipped Strawberries

Remember those chocolate mousse cupcakes I made recently? Remember how I said I’d be making them again? Well here they are again. This time they’re all dressed up for the holidays. I saw these festive strawberries on The Rookie Chef blog last 4th of July and I immediately starred the recipe and put it in my Holiday folder so I’d remember to make them this year.

I got so many compliments on the strawberries and they were so easy to make. I really like the dark blue candy melts that I found for the Colts cupcakes I made for the Superbowl this year. It’s much closer to the classic red-white-blue than the normal aqua color of the Wilton candy melts. (For anyone who’s wondering, I found the dark blue candy melts at an ACMoore).

Half of my cupcakes got red white and blue star sprinkles and the other half were topped with the red white and blue strawberries. Next year, I’ll also make a bunch of the strawberries for people to enjoy without the cupcakes as well.

Be sure to check the righthand sidebar for other cookout favorites ———->

And here are some festive Red White and Blue Desserts I’ve made in the past:
Layered Cookie Cake
4th of July Red Velvet Cupcakes
4th of July Chocolate Chip Cupcakes
Red White and Blue No Bake Frozen Cupcakes

Check out my SECOND week of Strawberry Recipes HERE

Red White and Blue Dipped Strawberries

Ingredients:

Strawberries, washed and dried
Almond bark or white candy melts
Blue candy melts or blue gel food coloring to mix with the white

Directions:

Wash strawberries and dry on paper towels

Melt almond bark. You can do this in the microwave like I did by just putting it in a bowl, microwaving for 30 seconds, stirring, and then continuing to microwave for 15 second intervals. Make sure and stir between intervals. Or you can do this on a low heat stove top. Just be careful not to burn it!

Dip your strawberries in the almond bark so that it covers about 2/3 of the strawberry. Repeat for all strawberries. Set them on wax paper and allow for them to completely cool.

While your strawberries are cooling, melt your blue candy melts or add your blue coloring to the rest of the almond bark.

Once cooled, dip your strawberries into the blue candy melts but only to the bottom third. Again, transfer to wax paper and allow them to cool.

Cupcakes, Dessert

4 comments »

23 Responses to “Raspberry Meringue Cookies”

#
1

Steph — January 16, 2009 at 1:09 am

These are so cute and perfect for Valentine’s Day!
#
2

bensbaby116 — January 16, 2009 at 1:43 am

They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!
#
3

Linds — January 16, 2009 at 1:05 pm

Those looks absolutely lovely! Great job!
#
4

Melissa — January 16, 2009 at 1:34 pm

How pretty, pink & perfect!
#
5

Kristen616 — January 16, 2009 at 2:43 pm

Not only are they SO pretty but they look delicious! I love that flavor combination.
#
6

Erin — January 16, 2009 at 2:54 pm

I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!
#
7

Colleen — January 16, 2009 at 4:46 pm

These are BEAUTIFUL!
#
8

Jen — January 16, 2009 at 4:59 pm

These would be perfect for a baby shower. You could probably use any flavor jello in them.
#
9

Joelen — January 16, 2009 at 4:59 pm

gorgeous pic and the flavor of raspberry and chocolate is wonderful!
#
10

Lori — January 19, 2009 at 2:27 am

Those look amazing. I love that first photo, nicely done!
#
11

mooskietx — January 19, 2009 at 3:59 pm

Just looking at the picture makes me feel like i need to go to the gyms in Boston.
#
12

Katie — January 20, 2009 at 12:58 pm

Oh my gosh, these look INSANELY awesome!! I want one right now!!
#
13

Lucy — February 20, 2009 at 12:14 am

These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????
#
14

Jen — February 20, 2009 at 1:21 am

You could definitely use blue jello.
#
15

Alicia — February 20, 2009 at 3:43 am

These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?
#
16

Jen — February 20, 2009 at 2:47 pm

I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).
#
17

creativecarryout — February 20, 2009 at 3:05 pm

I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
Thanks,
Michelle
http://oneordinaryday.wordpress.com/
#
18

Jen — February 20, 2009 at 9:15 pm

Thanks for the compliments!
#
19

Jennifer — February 21, 2009 at 11:57 am

Those are so cute!!!!!!!!
#
20

Erin — March 3, 2009 at 2:03 pm

Ok, you’ve inspired me…

http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html
#
21

colleen — March 9, 2013 at 10:32 am
Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  Glad you enjoy them!
#
22

behance — October 12, 2018 at 5:06 pm

I feel useful from the sharing you bring. Thank you for the value you bring to the reader