White Chocolate Mousse In Milk Chocolate Shells

Name: White Chocolate Mousse In Milk Chocolate Shells
Prep time: 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 4 1/2 oz. white chocolate baking bar, cut up; 1 1/2 cups whipping cream; 3/4 teaspoon vanilla; 1 (7-oz.) bar milk chocolate, cut up; 1 tablespoon oil

23 Ratings

3 Reviews

White Chocolate Mousse In Milk Chocolate Shells

Prep 30 min
Total 4 hr 30 min
Ingredients 5
Servings 8

How sweet! Three simple ingredients make a mousse that's served in (what else?), more chocolate!

By Pillsbury Kitchens

Updated March 2, 2005

Ingredients

Mousse

4 1/2 oz. white chocolate baking bar, cut up
1 1/2 cups whipping cream
3/4 teaspoon vanilla

Shells

1 (7-oz.) bar milk chocolate, cut up
1 tablespoon oil

Steps

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.