---------- Recipe via Meal-Master (tm) v8.05

     Title: WHITE CHOCOLATE MOUSSE/CHOCOLATE CUPS
Categories: Candies, Chocolate
     Yield: 8 Servings

     6 oz Belgian choclate; or Swiss
     6    Foil cupcake liners
     6 oz White chocolate
     4 oz Light cream; warmed
     2    Egg whites; room temperature
     1 c  Heavy cream; whipped stiff

 MOUSSE: Melt chocolate in the microwave until melted. Stir---> until
 smooth. Using a small pastry brush; brush chocolate on the entire inside
 surface of the fluted cup; being certain to get into each pleat. Opt for a
 second or third coat of chocolate if you aren't sure you got all places
 covered. Put in the freezer to harden. Remove the cups, 1 at a time and
 very carefully peel off the foil, trying to handle as gently as possible.
 If the chocolate breaks and the foil is still intact, just brush some more
 chocolate over the break and return to the freezer to harden.

 This sounds a lot more difficult than it actually is. Keep cups in the
 freezer until you fill them with the mousse.

 WHITE CHOCOLATE MOUSSE Again use Tobler Narcisse, Droste White or any other
 fine brand of imported white chocolate. Melt chocolate in top of double
 boiler. When melted, add warmed cream and stir until mix is smooth. Remove
 from heat and cool to room temperature. Beat egg whites until ---> stiff
 peaks form. Mix 1/3 of the whites into the cooled chocolate to lighten and
 then fold in the remaining whites. Fold the whipped cream into the egg
 white mixture and chill in the refrigerator until set. Gently spoon the
 mousse into the chocolate cups, garnish with chocolate curls or grated dark
 chocolate. I hope this is the ending of a perfect dinner!

 FROM: SUSAN AARONSON (PSTT79C)

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