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White Chocolate Mousse In Milk Chocolate Shells Recipe

Ingredients

How to make it

  • DIRECTIONS
  • 1. In small saucepan, combine white chocolate baking bar and whipping cream; heat over low heat, stirring constantly until baking bar is melted and smooth.
  • 2. Stir in vanilla. Pour into small bowl; cover with plastic wrap. Refrigerate 4 hours or overnight until mixture is very cold and thickened, stirring occasionally.
  • 3. Line 8 muffin cups with foil or paper baking cups. In small saucepan, combine milk chocolate and oil; heat over low heat, stirring until chocolate is melted and smooth. Remove from heat.
  • 4. With small paint brush, pastry brush or teaspoon, brush thin layer of chocolate evenly over sides and bottom of each foil cup. Place in freezer until firm, about 5 minutes. Repeat coating process of cups using remaining chocolate. Place in freezer until firm, 10 to 20 minutes.
  • 5. Carefully peel foil cups from chocolate shells; place shells in refrigerator while preparing filling. With electric mixer, beat white chocolate mixture at high speed until light and fluffy. DO NOT OVERBEAT.
  • 6. To serve, spoon 1/2 cup mousse into each chocolate shell. If desired, garnish with stemmed maraschino cherry. Store in refrigerator.

Reviews & Comments 3

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  • buttercup21 14 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    great post.. these will be good on a holiday dessert tray... five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Yum!!
    Was this review helpful? Yes Flag

The Cook

buttercup21 MA

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