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For the Chocolate Cups:
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Line muffin pan with muffin cups.
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Melt each of the chocolates separately over a double boiler. Once the chocolate is melted - brush each chocolate inside the muffins cups with a silicone brush making sure to get the sides and bottom, ensuring enough chocolate is on the liner and it's thick enough to prevent breaking.
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Completely cover the cup with the chocolate. Do not mix the chocolates keep them separate for the white and separate for the chocolate. Freeze for 10 minutes or refrigerate for about 20 minutes, then you can peel the liner off. Easy peasy I promise, but if you encounter problems silicone liners should work well.
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When all the chocolate cups are separated from the papers I like to put the chocolate cups in a fresh muffin cup and place in the refrigerator.
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Faux Mousse: In a stand mixer whip the faux mousse ingredients (2 cups heavy cream, 2 cups milk, instant pudding, and cocoa) until slightly stiff, then refrigerate for an hour.
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Whipped Cream: Beat together the heavy cream, vanilla, and sugar in stand mixer on medium speed until you form peaks.
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Take the unfilled chocolate dessert cups, fill a pipping bag (any tip) and pipe mousse into the cups. Add some of the crumbled cake, then cover with more mousse,
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then do a little star with whipped cream.
