Epicurean Mom: white chocolate

I just love little tiny desserts! Less guilt, easy to pop in your mouth to run after a wild 21 month old and perfect for little fingers.

If you are an avid Epicurean Mom reader you know about my tiny dessert obsession...Lemon Blueberry Cheesecake Bars, Berry Cheesecake Hearts, Cherry Pie Pops, Mini Graham Cracker Sables with Raspberry Sauce and Mini Snowflake Macarons.

What's better then mini bite-size desserts? Mini bite-size desserts with edible white chocolate wrappers, of course! No more fussing with peeling the wrapper away.

I call the filling 'mousse', although it's a simple two ingredient cream. I do like traditional mousses but find they can often be too rich with the added eggs or egg yolks. My mousse is a light combination of whipped cream and white chocolate; with an added raspberry surprise.

Wouldn't these look cute on your Easter dessert table? Or for a cute baby shower? Or a sweet 1st birthday? Or for any day! We have a few babies being born in our family this year so these will definitely be gracing the dessert bar.

White Chocolate Raspberry Mousse Cups
Yields 12 mini mousse cups
Recipe created by Epicurean Mom

For White Chocolate Cups:

12 ounces good quality white chocolate, chopped

Line a mini muffin tin with mini liners.

In a double boiler, pour in half the white chocolate, stir until completely melted. Take off heat add the rest of the chocolate. Blend until no white chocolate lumps remain. Set chocolate aside until cool to the touch. Once cooled, spoon a teaspoon of chocolate into each liner. Using a small pastry brush, evenly spread chocolate up the sides and along the bottom. Repeat with remaining liners. Put the chocolate cups in the freezer for 1 hour, to harden. Apply a second chocolate coat to the cups and freeze for 2 hours. Peel the liners away from the chocolate and transfer to the refrigerator, in an airtight container.

For filling:

8 ounces good quality white chocolate, chopped

2 cups whipping cream

1/4 cup raspberry jam

Place white chocolate in a heat-proof bowl. Set aside. In a small saucepan, bring 1/2 cup cream to a slow boil. Once the edges start bubbling, pour over white chocolate. Stir until no lumps remain. Set aside to cool.

In a bowl of a standing mixer fitted with the whisk attachment, beat the remaining cream on med-high speed, until soft peaks form. Fold 1/2 whipped cream into the chocolate, until well combined. Fold in the remaining whipped cream, cover with plastic wrap and chill in the refrigerator for at least 3 hours.

Assembly:

Spoon 1/2 teaspoon raspberry jam into each white chocolate cup. Fit a pastry bag with any desired tip, spoon a dollop of raspberry jam on the side of the bag. Let drip down to form a straight line. Repeat 3 more times, and fill bag with white chocolate mousse. Carefully fill each white chocolate cup with mousse. Set in the freezer for 30 minutes to set. Cups can be stored in the fridge or freezer for up to 4 days.