Chocolate mousse inside chocolate cups

Don't waste cups-make edible cups! Yeah, I have to admit that the chocolate cups fascinates me because the concept is fascinating , you are making your own supply, how cool! Of course the most important is what these cups are caring inside, which in this case is an extremely delicious and creamy mousse with liquor and ground hazelnuts. I prefer mousses that doesn't contain gelatin, like this one, without gelatin the mouses maintains most of its creamy texture and it is quite impressive how thick it gets only from the egg yolk mixture I made; I didn't even had to cool it to thickens, it happened instantaneously.

I'm not sure if I like the  similarity look between these cups and cupcakes, specially because these cups are way more elaborated than a cupcake! Maybe next time instead of using mini cupcake liners as a mold I'm going to use a balloon (yes, balloon) like a  mini one and at the end I just have to pop it and remove the balloon from the chocolate.

Ingredients:
for chocolate cup-
170g bittersweet chocolate (I used 60% cacao)
for mousse-
130g bittersweet chocolate
2 large egg yolks
2 tbsp confectionary sugar
1 1/2 tbsp water
1 cup heavy cream
1/4 cup ground toasted hazelnuts (if you don't know how to toast and peel hazelnuts watch my chocolate tart video)
2 tbsp Amarula liquor or Hazelnut liquor (I used rum but it didn't taste as good)
optional: chopped toasted hazelnuts on top or cacao powder

plus: mini cupcake paper liners

If you don't have a pastry bag just spoon the mousse inside the cups. If you don't feel like making the cups (shame on you=) spoon your mousse inside a nice glass you have and it will also look fantastic.