Add a touch of spring to your party with a pretty and edible arrangement of white chocolate cherry mousse served in mini chocolate flower cups!

What you'll need...

Mousse
1 cup cherries
3/4 cup heavy cream
6 oz white chocolate, melted
1/3 cup sugar
1 tsp vanilla
1/2 pack gelatin (or in this case, vegan 'jel')
2 eggs, separated
Red food coloring (I used frozen cherries, but fresh cherries may not need any color enhancement)

Cherry Jel
1/2 cup cherries
1/2 pack gelatin (jel)
Red food coloring

Tree branches
Rice paper
Milk Chocolate

Tools
Silicone Rice molds
Blender/Food Processor
Hand mixer
Precision glue syringe
Paintbrushes
Scissors
Saucepan
Whisk
Bowls/spoons for melting each color chocolate

Step 1: Shells

Super-cute rice molds were used to make the cherry blossom chocolate cups. These molds are commonly used to make adorable bento box arrangements, but since they now come in thin, silicone versions, they can easily be used for chocolate too.

For each color of melting chocolate (White, pink and red) perform the following steps...

Place a handful of melting chocolate discs in a bowl and microwave 30 seconds at a time, stirring in between, until completely melted. You can also use a double boiler, but I've found the microwave to be quicker and less messy.
Spoon about a teaspoon of chocolate into each cup and spread it evenly around the sides, making sure the whole thing is well covered. Any gaps or thin areas will make the cup very brittle.
Place the cups in the freezer to set.
Remove after 10 minutes or so and very carefully, and with even pressure, peel back the mold from the chocolate. As long as there is enough chocolate, this will be pretty easy. If you have cracks or breaks, just remelt the chocolate and add more and try again!

Step 2: Mousse

Make the cherry, chocolate mousse...

Whisk egg white to stiff peaks and set aside
Mix cherries, cream and sugar in a blender
Pour into saucepan, add half pack gelatin or vegan and bring to a simmer
Whisk in egg yolks
Stir in 6 oz melted white chocolate
Stir in vanilla
Tun off heat
Fold cherry mixture into egg whites
Cover with plastic wrap and refrigerate

Step 3: Decorating Jel

Now make the decorating jel and fill the decorating syringe (for lack of a better term).

Mix 1/2 cup cherries with 1/4 cup water in a food processor or high speed blender
Heat in saucepan, add gelatin and food coloring (if necessary)
Allow to cool
Fill glue syringe with cherry mixture

Step 4: Chocolate Branches

Making this unexpected presentation is super easy since tree branches are very easy to replicate and brushing the chocolate on the paper creates a barky texture.

Cut rice paper and place on table or serving tray (you don't want to have to move the paper after you create the branches since they make crack and come loose from the paper).
Melt milk chocolate
Use different sized paint brushes to create branches
Set empty blossom shells along the branches for reference

Step 5: Decorate and Serve

Fill cups with chilled mousse and use jel-filled syringe to add pistils and stamens.

Place blossoms along branches and make sure you have plenty more in the fridge so you can replace them as they quickly disappear!

Happy spring : )