VERIFIED BY Taste of Home Test Kitchen
- 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; stir until smooth. 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, in a small saucepan, combine 1/2 cup cream and white chocolate; cook and stir over low heat until chocolate is melted. Cool to room temperature.
- 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 chilled.
- In a microwave, warm raspberry jam. Transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe jam onto dessert plates. Place mousse cups on plates. If desired, serve with raspberries and mint. Yield: 6 servings.
Originally published as White Chocolate Mousse Cups in Quick Cooking July/August 2004, p49