White Chocolate Mousse Cups

1. 1

   In a microwave, melt semisweet chocolate and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of six paper or foil muffin cup liners with chocolate. Refrigerate until firm, about 25 minutes. Repeat once to add a second coat.

2. 2

   For mousse, in a small saucepan, combine 1/2 cup cream and white baking chocolate; cook and stir over low heat until melted. Cool completely.

3. 3

   Carefully remove chocolate cups from liners. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cooled chocolate mixture. Spoon into chocolate cups. Refrigerate until cold.

4. 4

   If desired, in a microwave, warm raspberry jam; transfer to a resealable plastic bag. Cut a small hole in a corner of bag; pipe designs onto plates. Top with mousse cups. If desired, decorate with raspberries and mint.

* Per serving · 4 servings · Values may vary.