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White Chocolate Mousse Cups




Source of Recipe


toh


List of Ingredients




6 squares (1 ounce each) semisweet chocolate, chopped
1 tablespoon shortening
1-1/2 cups heavy whipping cream, divided
6 squares (1 ounce each) white baking chocolate
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons seedless raspberry jam
Fresh raspberries and mint, optional


Recipe



In a microwave, melt semisweet chocolate and shortening. 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, combine 1/2 cup cream and white chocolate in a saucepan; cook and stir over low heat until chocolate is melted. Cool to room temperature.
In a mixing 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; drizzle onto dessert plates. Place mousse cups on plates. Garnish with raspberries and mint if desired. Yield: 6 servings.