White Chocolate Mousse Cups Recipe
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 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
- 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 plates. Place mousse cups on plates. Garnish with raspberries and mint if desired. Yield: 6 servings.
Originally published as White Chocolate Mousse Cups in Quick Cooking July/August 2004, p49
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