White Chocolate Mousse/chocolate Cups

---------- Recipe via Meal-Master (tm) v8.02

Title: WHITE CHOCOLATE MOUSSE/CHOCOLATE CUPS
Categories: Candies, Chocolate, Desserts
Yield: 8 servings

6 oz Belgian or Swiss
6 Foil cupcake liners
6 oz White chocolate
4 oz Light cream; warmed
2 Egg whites; room temperature
1 c Heavy cream; whipped stiff

~------------------------------------------CHOCOLATE
CUPS:----------------
~---------------------------------------------MOUSSE:
Melt chocolate in the microwave until melted. Stir--->
until smooth. Using a small pastry brush; brush
chocolate on the entire inside surface of the fluted
cup; being certain to get into each pleat. Opt for a
second or third coat of chocolate if you aren't sure
you got all places covered. Put in the freezer to
harden. Remove the cups, 1 at a time and very
carefully peel off the foil, trying to handle as
gently as possible. If the chocolate breaks and the
foil is still intact, just brush some more chocolate
over the break and return to the freezer to harden.
This sounds a lot more difficult than it actually is.
Keep cups in the freezer until you fill them with
the---> mousse. WHITE CHOCOLATE MOUSSE Again use
Tobler Narcisse, Droste White or any other fine brand
of imported white chocolate. Melt chocolate in top of
double boiler. When melted, add warmed cream and stir
until mix is smooth. Remove from heat and cool to room
temperature. Beat egg whites until ---> stiff peaks
form. Mix 1/3 of the whites into the cooled chocolate
to lighten and then fold in the remaining whites. Fold
the whipped cream into the egg white mixture and chill
in the refrigerator until set. Gently spoon the mousse
into the chocolate cups, garnish with chocolate curls
or grated dark chocolate.

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