Host: "It is chocolate week. Now, for your chocolate signature bake, the judges would like you to make some highly decorated chocolate mousse cups. The judges are looking for some indulgent chocolate mousse desserts inside edible chocolate cups. You can use any chocolate that you like, but there must be a baked element in your cups. You have two and a half hours."
Prue Leith: "They've got two and a half hours to produce their own tempered chocolate cup. Tempering is basically melting chocolate chocolate, cooling it, and then warming it slightly. The chocolate, when it is finally set, will be very shiny. It will also have that snap and come away from the mold more easily."
"A mousse is quite light and melts in the mouth, but it must be set."
