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Surprise your party guests this Thanksgiving by serving these sweet little Chocolate Turkey Cups filled with Pumpkin Cheesecake Mousse. Watch the video tutorial to see how to make and decorate these holiday treats.
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Chocolate Turkey Cups filled with Pumpkin Cheesecake Mousse
Prep Time
1 hr 52 mins
Total Time
1 hr 52 mins
 
Chocolate cups decorated like turkeys filled with pumpkin cheesecake mousse.
Course: Dessert
Cuisine: American
Keyword: chocolate turkey cups, pumpkin cheesecake mousse
Servings: 24
Author: Beth Klosterboer
Ingredients
Chocolate Turkey Cups
  • 32 ounces melted and tempered pure milk chocolate
  • OR 32 ounces melted light cocoa candy melts
  • 24 orange candy-coated sunflower seeds
  • 24 red candy-coated sunflower seeds
  • 12 ounces modeling chocolate or candy clay made using light cocoa candy melts
Pumpkin Cheesecake Mousse
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 15 ounces pumpkin puree
  • 2 teaspoons pure vanilla paste or extract
  • 1 teaspoon pumpkin pie spice
  • 3 cups whipped topping or fresh sweetened whipped cream
Instructions
  1. Fill a plastic shot glass with chocolate.
  2. Set aside for 3-5 minutes (if your chocolate is thin it will take 5 minutes to create a thick enough coating on the glass).
  3. Turn shot glass upside down and allow the wet chocolate to drip out (tapping the cup as needed to help the chocolate fall out more quickly).
  4. Scrape the chocolate off the opening of the glass.

  5. Set the glass open side down on a parchment-lined baking sheet.

  6. If using pure tempered chocolate you can either leave the chocolate cup at room temperature or refrigerate it for 5-10 minutes until hardened.
  7. If using candy melts, freeze the chocolate cup for about 5 minutes until the candy hardens.
  8. Once the chocolate hardens, pull the chocolate out of the glass.
  9. Use melted chocolate as "glue" to attach two candy eyes and one orange sunflower beak and one red sunflower wattle to your cups.
  10. Pipe two 1 ½ inch long chocolate legs and two feet onto a parchment paper lined baking sheet for each turkey, making several extra sets in case of breakage.
  11. Let the chocolate set until hardened.
  12. Attach two legs to the base of each chocolate cup using melted chocolate.
  13. Attach two feet to the ends of the legs, holding them in place until the stay upright.

  14. Roll out candy clay to 1/16th-inch thickness.

  15. Cut out 5 long teardrop-shaped feathers for each turkey.

  16. Press the pointed ends of 5 candy clay feathers together forming a fan of feathers.
  17. If needed, you can brush a tiny bit of water on the edges of the candy clay feathers to get them to stick to each other.
  18. Let the feathers dry for 30 minutes then use melted chocolate to attach the feathers to the upper edge of the back of each chocolate cup.
Pumpkin Cheesecake Mousse
  1. Beat the cream cheese using an electric mixer until light and fluffy.
  2. Add powdered sugar and beat until combined. Add the pumpkin, vanilla, and pie spice and beat just until blended.
  3. Spoon in the whipped cream and beat until fluffy.
  4. Spoon or pipe into the chocolate turkey cups just before serving.

Recipe Video

Recipe Notes

  • Base & Setting: Use pure milk chocolate (sets at room temperature) or candy melts (freeze for 5 minutes to set; don't leave longer or they will crack).

  • Required Mold: Use smooth, tapered 2-oz shot glasses (found in Walmart's kitchen section).

  • Make Extras: Prepare extra legs and feet in case some break while assembling.

  • Full Tutorial: Scroll to the bottom of the post for a step-by-step photo guide and more chocolate cup ideas.