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White Chocolate Mousse Cups

 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 + chilling


  • 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 McCormick® Pure 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

2 of 2

White Chocolate Mousse Cups (continued)

Directions (continued)

  • raspberries and mint. Yield: 6 servings.
Nutritional Facts: 1 serving equals 320 calories, 27 g fat (16 g saturated fat), 83 mg cholesterol, 28 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.