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White Chocolate Mousse In Milk Chocolate Shells

(22)

2 reviews

30 min prep time
4 hr 30 min total time
5 ingredients
8 servings

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

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 400
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 48%
Saturated Fat 18g 90%
Cholesterol: 70mg; 23%
Sodium: 50mg; 2%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 4% Sugars 24g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 2%; 2%

Exchanges:

1 1/2 Starch; 6 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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