White Chocolate Mousse in Chocolate Shells

By KDHarmon

Ingredients

• Mousse:
• 7 ounces white chocolate
• 1/4 C half and half
• 2 Tbl unsalted butter, cut up
• 2 egg whites
• 1 C whipping cream, whipped
• Chocolate Cups:
• 6 ounces sweet or semisweet chocolate
• 1-1/2 tsp shortening

Details

Servings 6

Preparation

Step 1

Shave one ounce chocolate to form curls over wax paper. Refrigerate.

Chocolate Cups:
Combine ingredients in pan over hot, not boiling, water, cook and stir until melted. Place six paper cupcake liners in pan. Coat inside with 1 Tbl chocolate mixture, tilting liner until covered with chocolate. Chill thoroughly.

Mousse:
Chop remaining 6 ounces chocolate and heat with half and half in top of double boiler until melted. Remove from heat and whisk in butter until blended. Cool slightly.

Beat egg whites until stiff but not dry. Fold chocolate into whites. Fold in whipped cream. Spoon into chocolate cups and chill several hours. Decorate with chocolate curls.