Assemble: all the chocolate ingredients.

Place chocolate chips in a microwavable bowl.

Microwave for 1:30 minutes. Remove from microwave..

And mix.

If you still find some lumps micro for another 30 seconds - 1 minute.

Arrange liners in a muffin pan.

Pour 2 tablespoon melting chocolate in a muffin liner..

And using a brush coat the inside of the muffin liners.

Fully coated muffin liner.

If you see gaps at the bottom of the liners like mine then we are in for a second coat.

Place the chocolate cups in the refrigerator for 1 hour.

After an hour remove the muffin cups and they must be all set by now.

Re-coat the liners with a fresh chocolate coat..

And place them in the refrigerator for another 1-2 hours. Until fully set.

Remove muffin cups from the pan and carefully peel the outer covering..

Keep peeling and don't worry some of the small pieces may fall off here and there.

Keep going slowly until you have unwrapped the full cup. If you are making these on a hot day make sure you are working with frozen cups or else the heat from your hands will start melting these cups.

Fully unwrapped chocolate cup...

If using the silicone liners..they are pretty easy to work with and reusable. Coat them the same way and refrigerate. When fully set, remove from fridge and unwrap them.

Keep working slowly and separate the silicone liner to unveil the beautiful chocolate cups.

All done.

Chocolate cups are all set for filling. You can make these way in advance.

Assemble: all the ingredients.

Prepare gelatin mixture first by adding 1 tablespoon gelatin to 1/4 cup of cold water.. mix and keep it aside.

Meanwhile boil 1/2 cup of water in a pan and add that to the gelatin mixture. Mix and set it aside.

In a bowl combine mango pulp with sugar, cream and mix.

Stir in gelatin and whisk it well. Beat the mousse thoroughly and make sure it has no lumps and should be super creamy.

Mango mousse is ready.

Repeat the same with strawberry or Raspberry mousse. Wash and puree the raspberries. Strain them through a strainer to remove seeds.

Assemble: all the ingredients. Prepare the gelatin as mentioned above (with mango mousse) and combine it with raspberry, sugar and cream mixture.

Whisk and mix it thoroughly. Beat the mousse thoroughly and make sure it has no lumps and should be super creamy.

Before adding the mousse to the chocolate cups make sure they are cold or else the chocolate cups will melt right away.

Fill the cups up with mousse of your choice and allow them to set in the refrigerator for 30 minutes.

Top with toppings of your choice and serve cold.

Other way to serve these cups would be to set both the mousse for 30 minutes.

Fill a plastic bag with both the mousse, make a cone (like a henna cone), cut the end part and pipe them into the cups.

Top them with your favorite toppings and serve cold.

Other way would be to fill up beautiful see-through glasses with mango-raspberry mousse. Pour mousse one by one creating a layer of yellow and pink and fill up these glasses. Sprinkle your favorite toppings and serve cold.