White chocolate mousse cups
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Premium White Chocolate |
| Baking Squares, coarsely | ||
| Chopped | ||
| 8 | Squares (1 oz ea.) Semisweet | |
| Chocolate, coarsely chopped | ||
| 1½ | cup | Heavy Cream |
| ½ | teaspoon | Vanilla Extract |
| 1½ | tablespoon | Solid vegetable Shortening |
| 16 | Foil Cupcake Liners | |
Directions
WHITE CHOCOLATE MOUSSE
CHOCOLATE CUPS
Prepare White Chocolate Mousse Filling: Combine white chocolate and heavy cream in small heavy saucepan over lowest heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in vanilla. Pour into large bowl; cover with plastic wrap, Refrigerate, stirring occasionally, for 2 hours or until mixture is very cold.
Prepare Chocolate Cups:
Melt together chocolate and shortening, stirring occasionally, in medium size heavy saucepan over lowest heat until melted and smooth.
Place 2 foil cupcake liners in each of 8 muffin pan cups. Spoon 1½ Tbs melted chocolate into set of liners, using small brush push chocolate up sides of liner. Repeat with remaining liners. (If chocolate is to thin to coat, let stand until thickened slightly.
Then recoat cups with the chocolate that accumulates on the bottom of cups.) Refrigerate cups until chocolate is firm, at least 1 hour.
Peel foil liners from chocolate shells; return shells to pan.
Refrigerate until ready to fill.
Assemble:
Beat mousse mixture on high until stiff peaks form. Spoon slightly rounded ⅓ cup mixture into each shell.
Garnish as desired.
Chocolate leaves or chocolate squiggles work well.
Serve immedidiately, or chill.
Exchanges: 1 starch/bread, ⅛ milk, ⅘ fruit, 6 ½ fat Typed & posted by Anne Marie Chiappetta December, 1995.
Submitted By ANNE MARIE CHIAPPETTA On 12-09-95