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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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
  • 2 tablespoons seedless raspberry jam
  • Fresh raspberries and mint, optional

Directions

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

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
  • 2 tablespoons seedless raspberry jam
  • Fresh raspberries and mint, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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

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