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Prep 30min
Total4hr30min
Ingredients5
Servings8
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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
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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.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
400
Calories from Fat
280
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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