-----------------------------FOR CHOCOLATE CUPS-----------------------------
      8 oz Semisweet chocolate

           Balloons, small
------------------------------RASPBERRY MOUSSE------------------------------
      2 c  Raspberries;fresh or frozen

           -you may substitute mango,
           -strawberries or kiwi for
           -flavour & colour changes
    1/4 c  Sugar

      1 c  Whipping cream

  Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up
  as many balloons as cups you need. Use small balloons and don't blow them
  up very big (Anne's note: in accompaning picture, they are about the size
  of an apple.) Dab a little melted chocolate onto a wax paper lined cookie
  sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet.
  Refrigerate until hard. Repeat for remaining balloons. If cups are very
  thin, dip again. When the chocolate has hardened, snip the top of the
  balloon with scissors and pull out gently from cup. Discard. Fill cups with
  chocolate mousse or raspberry mouse for Valentine's Day or fill with ice
  cream. Here is a possible filling: Puree raspberries in food processor with
  sugar. Whip cream until stiff. Fold in raspberry puree.