Linda, I have made in both size muffin tins. For this party of 100 I would certainly make the smaller ones. I prefer to use paper liners in the pans. If not, you shouldn't directly spray the tins or they will be too wet. Spray a paper towel and just wipe the towel in the tins. I do not spray the paper lined tins. I use a small paint brush and paint the chocolate on fairly thick, chill it and then add an additional light coat. Chill. Carefully peel the paper off. Or if you did not use paper liners, lossen the chocolate shell with a toothpick and carefully lift it out. The one good thing about making these is that you can melt your mistakes and start over. You can make them quite a while ahead of time. Just be careful in storing them that they don't break and keep them cool.

Chocolate Mousse

1 cup (6 ounces) milk or white chocolate morsels
1/4 cup whipping cream
2 tablespoons water
2 teaspoons vanilla extract
1 1/2 cups whipping cream, whipped

Combine the 1 cup chocolate morsels, the 1/4 cup whipping cream and the water in a heavy saucepan. cook over low heat, sirring constantly until chocolate melts. cool. Stir in vanilla and gently fold in whipped cream. Let stand 10-15 minutes before serving or at this point you may freeeze up to 2 days. I have never frozen it but have kept it refrigerated for several hours the day I was using it. This makes enough for about 6-8 large servings; such as in a large shell.