Title: White Chocolate Mousse Cups
Categories: Desserts
Yield: 45 Servings

1/8 c Heavy cream
3 oz White chocolate
3/4 c Heavy cream
45 Mini phyllo shells
1 oz Semisweet chocolate, for
-garnish

1. Microwave white chocolate and 1/4 cup of the cream in large microwave
safe bowl on high 2 minutes or until chocolate is almost melted. Stir until
completely melted. Cool 20 minutes or until room temperature, stirring
occasionally.

2. Beat remaining 1 1/4 cups cream in chilled medium bowl with electric
mixer on medium speed until soft peaks form. Do not over beat. Fold 1/2 of
the whipped cream into white chocolate mixture. Fold in remaining whipped
cream until just blended.

3. Refrigerate up to six hours.

4. Fill phyllo cups with mousse; place three cups on a plate for individual
servings or on a serving plate. Finely grate semisweet chocolate over all.
Posted to EAT-L Digest 04 Jan 97

Recipe by: Baker¹s Chocolate

From: Betsy Burtis

Date: Sun, 5 Jan 1997 17:56:32 -0500