6 oz Belgian 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

~–CHOCOLATE CUPS:-
~MOUSSE: Melt chocolate in the
e 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 arent 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.