Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------WHITE CHOCOLATE MOUSSE------------------------
6 oz Premium White Chocolate 1 1/2 c Heavy Cream
Baking Squares, coarsely 1/2 ts Vanilla Extract
Chopped

-----------------------CHOCOLATE CUPS----------------------------
8 Squares (1 oz ea.) Semisweet 1 1/2 tb Solid vegetable Shortening
Chocolate, coarsely chopped 16 Foil Cupcake Liners

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 1 1/2
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 1/3 cup mixture into each shell.
Garnish as desired.
Chocolate leaves or chocolate squiggles work well.
Serve immedidiately, or chill.

Exchanges: 1 starch/bread, 1/8 milk, 4/5 fruit, 6 1/2 fat

Typed posted by Anne Marie Chiappetta December, 1995.
Submitted By ANNE MARIE CHIAPPETTA On 12-09-95

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