Melt the dark chocolate, fill each cavity of the mould with room temperature melted chocolate, tapvand invert the extra chocolate out in the chocolate bowl.
Place the mould in the freezer to set for about 8 to 10 minutes.
Make the chocolate saucers for the cups by pouring melted chocolate on a pladtic sheet, spread and let it semi set.
Using a round cutter, cut out circles, place in the freezer for 5 minutes to set.
Invert the chocolate cups from the mould and stick the cup to the saucer by using some melted chocolate. Your beautiful edible tea cups are ready.
Take some whipped cream add cream and coffee powder and mix it well. Pipe out the coffee mousse into the chocolate cup and top with some whipped cream to complete the deliciously cute looking mini cups.
Decorate it with silver sugar balls.
