Categories: Candies, Chocolate, Desserts 
      Yield: 8 servings 
  
      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 
  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.