Melt the chocolate in a dry container in the microwave, stirring every 20 seconds.

Brush about ½ a teaspoon of the melted chocolate along the inside of the paper cases.

Place in the fridge for 10 minutes.

Remove from the fridge and brush again, making sure to cover any empty or white spaces.

Place in the fridge again for another 10 minutes.

Make the mousse by whipping together the cream, icing sugar and instant pudding and fill into a piping bag.

Remove the cups from the fridge after 10 minutes and carefully remove the paper cases from the chocolate cups.

Pipe the mousse into the cups.

Decorate with topping and keep in the fridge until serving.