You will need
200 g dark ‘easy melt’ chocolate
8 small balloons
baking paper or a silicone mat
1¼ cups (310 ml) cold tap water
1 x 310 g pack Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh whipping cream
Melt the chocolate gently in a smallish deep mixing bowl. Blow the balloons up to the size of a cricket ball or grape-fruit. Tie with string. Over wrap each balloon with tightly stretched cling film, very important for easy release later.
Dip the base of each balloon in the chocolate and tilt the balloon so the chocolate comes up the sides in four ‘petals’.
Place the balloons upright on baking paper until hard and completely set. Before filling, prick each balloon and carefully pull the deflated balloon and clingfilm away from the chocolate cup.
Measure the water into a medium size mixing bowl. Sprinkle the Chocolate Mousse Mix over the water and beat until well blended. Leave in the fridge. In a smaller mixing bowl, whip the cream until soft peak stage.
Remove the mousse mixture from the fridge and using the same beaters, whip the mixture again until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon. Leave lots of marbled streaks in the mixture.
Spoon the mousse into prepared cups and leave lightly covered on a small tray in the fridge to set.
Serve on side plates, decorated with fresh roses for party time, stand a sparkler in each, switch off the lights and bring to the table!