1. For the cups:

Melt chocolate in a heatproof bowl set over a pot with an inch or two of barely simmering water.  Stir until melted; remove from heat.  Using a small paintbrush, paint chocolate onto the bottom and sides of the mini baking cups, applying a thin coat.  Chill in freezer until set, at least 20 minutes.  Apply another layer of chocolate and chill again for at least an hour.  Once set, carefully loosen chocolate cups from their molds and keep in the refrigerator or freezer until mousse is ready.

2. For the mousse:

Melt chocolate, cream, rosewater, bitters, and sugar in a heatproof bowl set over a pot with an inch or two or barely simmering water.  Whisking gently until smooth and melted.  Remove the bowl from the heat.  Whisk in the egg yolks, one at a time, whisking well after each addition.

In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites with salt until they form stiff peaks.  Using a rubber spatula, gently fold about one-third of the chocolate mixture into the egg whites, being careful not to deflate them.  Fold in the remaining chocolate mixture in two batches just until blended.  Pour mousse into a pastry bag and pipe into prepared chocolate cups.  Allow to chill for at least 3 hours or up to 2 days before serving.  Decorate as desired.  I used chocolate decos, candied rose petals, and pomegranate seeds.

Keep refrigerated until ready to serve.

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Note: You'll likely have some leftover mousse - use it to fill a chocolate cake or simply eat it out of a glass!  Can be frozen in a sealed jar for several weeks.

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