Ingredients

Cream cheese mixture:
1 pint cream
1/4 cup powdered sugar
1 8-ounce package of cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla
1 teaspoon raspberry extract
1/3 cup cocoa

Chocolate cups:
12-ounce package semisweet chocolate chips
12-ounce package white chocolate chips
Balloons

Cream cheese mixture: Whip cream until soft peaks form; sweeten with 1/4 cup powdered sugar. In a separate bowl, mix cream cheese, powdered sugar, vanilla, raspberry extract and cocoa. Fold cream and cream cheese mixture together. Chill until firm enough to put into pastry bag (with a large star tip).

Directions

Chocolate cups: Melt chocolate chips according to package directions. Meanwhile, blow up balloons. Place melted white chocolate chips into a zip lock bag and cut a small hole in the corner of the bag.

Dip balloons in melted semisweet chocolate; let excess drip off.

Drizzle melted white chocolate onto the chocolate-dipped balloon. Use a toothpick to swirl the chocolates together. Refrigerate baloons until chocolate sets up and forms a cup. Pop balloons and remove balloon.

Pipe the moose into cups, alternating with fresh raspberries. Top with whipped cream and fresh raspberries.

Winner of the Ghirardelli Chocolate Championship (Utah State Fair).