Strawberry Mousse In White Chocolate Cups

1. 1

   In a small microwave-safe bowl, melt chips and shortening; stir until smooth. Brush over the bottom and up the sides of two foil muffin liners. Refrigerate for at least 30 minutes.

2. 2

   Meanwhile, set aside two strawberries for garnish. Chop enough remaining strawberries to equal 1/3 cup; set aside. Crush enough remaining strawberries to equal 3 tablespoons.

3. 3

   In a small saucepan, combine crushed berries and marshmallows. Cook and stir over medium-low heat for 3-5 minutes or until marshmallows are melted and mixture is blended. Remove from the heat; stir in lemon juice. Cool to room temperature, about 15 minutes. Stir in chopped strawberries. Cover and refrigerate for 20 minutes.

4. 4

   Set aside 2 tablespoons whipped topping for garnish. Fold remaining whipped topping into strawberry mixture. Spoon into chocolate cups. Cover and refrigerate for at least 4 hours.

5. 5

   Just before serving, carefully remove foil liners from chocolate cups. Slice the reserved strawberries. Garnish cups with berries and reserved whipped topping.

* Per serving · 4 servings · Values may vary.