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White Chocolate Mousse Cups

Eye-appealing individual chocolate bowls are filled with smooth homemade mousse, then garnished with warm raspberry jam. The cups can be prepared early in the day and refrigerated until you're ready to fill them. They are great for entertaining.—Michele Field, Sykesville, Maryland

6 ServingsPrep: 1 hour

Ingredients

6 ounces semisweet chocolate, chopped
1 tablespoon shortening
1-1/2 cups heavy whipping cream, divided
6 ounces white baking chocolate. chopped
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons seedless raspberry jam
Fresh raspberries and mint, optional

Directions

In a microwave, melt semisweet chocolate and shortening. Brush evenly
on the inside of six paper or foil muffin cup liners. Chill until
set, about 25 minutes. Add a second coat of chocolate if necessary;
chill until set. Carefully peel liners off of chocolate cups and
discard.
For mousse, combine 1/2 cup cream and white chocolate in a saucepan;
cook and stir over low heat until chocolate is melted. Cool to room
temperature.
In a bowl, beat remaining cream until it begins to thicken. Add
confectioners' sugar and vanilla; beat until stiff peaks form. Fold
into cooled chocolate mixture. Spoon into chocolate cups.
Refrigerate until chilled.
In a microwave, warm raspberry jam. Transfer to a resealable plastic
bag. Cut a small hole in a corner of bag; drizzle onto dessert

2 of 2

White Chocolate Mousse Cups (continued)

Directions (continued)

plates. Place mousse cups on plates. Garnish with raspberries and
mint if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 320 calories, 27 g fat (16 g saturated fat), 83 mg cholesterol, 28 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.