- 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
- 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
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