Strawberry Mousse In White Chocolate Cups

Steps

• 1

  Line 6 muffin cups with paper baking cups. In small saucepan, combine vanilla chips and oil; heat over low heat, stirring until chips are melted and smooth. Pour mixture evenly into paper-lined cups. With back of spoon, spread mixture in thin even layer up sides of each cup. (Mixture may not completely cover paper in bottom.) Refrigerate 15 minutes.
• 2

  Reserve 3 small strawberries for garnish. Chop remaining berries.
• 3

  Meanwhile, crush just enough strawberries to make 1/2 cup. In small saucepan, combine crushed berries with marshmallows. Heat over medium heat, stirring constantly until marshmallows are melted. Stir in lemon juice. Cool 30 minutes.
• 4

  In medium bowl, beat cream until stiff peaks form. Set aside 2 tablespoons whipped cream for garnish; cover and refrigerate. Fold marshmallow mixture into remaining whipped cream. Fold in remaining chopped strawberries. Spoon into white chocolate cups. Refrigerate at least 4 hours or until serving time.
• 5

  Make a tear in top of each paper baking cup; carefully peel paper from filled cups. Garnish each serving with 1 teaspoon reserved whipped cream and a berry half.