White Chocolate Mousse In Milk Chocolate Shells

  2 reviews
  • 30 min prep time
  • 4 hr 30 min total time
  • 5 ingredients
  • 8 servings



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


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


  1. 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. 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. 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. 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. 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. 6 To serve, spoon 1/2 cup mousse into each chocolate shell. If desired, garnish with stemmed maraschino cherry. Store in refrigerator.




Nutrition Information

Recipe Step Photos

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