Chocolate Mousse Cups

Directions

1. 1
   Melt 8 ounces of the chocolate over simmering water.
2. 2
   Cool slightly.
3. 3
   Divide paper cups into stacks of 3 each.
4. 4
   Using a small brush, coat the inside of the cup with a thin layer of chocolate. Refrigerate 1 hour.
5. 5
   Carefully peel off paper.
6. 6
   Melt remaining chocolate over simmering water; stir in butter.
7. 7
   Stir in egg yolks, one at a time.
8. 8
   Beat egg whites and cream of tartar until stiff, adding sugar gradually.
9. 9
   Stir in framboise.
10. 10
    Fold a cup of egg whites into mousse mixture to lighten it.
11. 11
    Fold in remaining egg whites.