Title: White Chocolate Mousse Cups
Categories: Dessert
Yield: 8 Servings

---------------------------WHITE CHOCOLATE MOUSSE---------------------------
1 pk (6-oz) White Chocolate
-Baking Square Coarsely
-Chopped
1 1/2 c Heavy Cream
1/2 ts Vanilla

-------------------------------CHOCOLATE CUPS-------------------------------
8 Squares Semi-Sweet
-Chocolate; Coarsely Chopped
1 1/2 tb Solid Vegetable Shorting
16 Foil Cupcake Liners

From: john harris

Date: Sun, 04 Aug 1996 17:36:09 -0400
Combine white chocolate and heavy cream in small heavy saucepan over lowext
heat, stirring constantly, until chocolate is melted and mixture is smooth.
Stir in vanilla. Pour in large bowel; cover with plastic wrap. Refrigerate,
stirring occasionally, for 2 hours or until mixture is very cold. 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 muffin pan cups. Spoon 1 1/2 tablespoons melted
chocolate into the liners.Remove liners from the muffin pan: place in palm
of hand; rotate gently, using brush or rubber spatula to push chocolate up
the sides of liner. Return to the muffin pan. Repeat with remaining liners.
Refrigerate cups until chocolate is firm, at least 1 hour. Peel foil from
chocolate shells; return shells to pan. Refrigrate until ready to use. Beat
mousse mixture on high speed until stiff peeks form. Spoon slightly rounded
1/3 cup mixture into each shell. Serve immediately or chill.

MC-Recipe Digest V1 #183

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.