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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.
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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.
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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.
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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.
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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.
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To serve, spoon 1/2 cup mousse into each chocolate shell. If desired, garnish with stemmed maraschino cherry. Store in refrigerator.
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