White Chocolate Mousse Cups Recipe

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White Chocolate Mousse Cups Recipe
White Chocolate Mousse Cups Recipe photo by Taste of Home
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White Chocolate Mousse Cups Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour + chilling

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
  • Seedless raspberry jam, optional
  • Fresh raspberries and mint, optional

Directions

In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat.
For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely.
Carefully remove chocolate cups from liners. In a small 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 cold.
If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint. Yield: 6 servings.
Originally published as White Chocolate Mousse Cups in Quick Cooking July/August 2004, p49

Nutritional Facts

1 serving (calculated without raspberries): 320 calories, 27g fat (16g saturated fat), 83mg cholesterol, 28mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 2g protein.

  • 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
  • Seedless raspberry jam, optional
  • Fresh raspberries and mint, optional
  1. In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat.
  2. For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely.
  3. Carefully remove chocolate cups from liners. In a small 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 cold.
  4. If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint. Yield: 6 servings.
Originally published as White Chocolate Mousse Cups in Quick Cooking July/August 2004, p49

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