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
- 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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