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OxfordPress.com

White Chocolate Raspberry Mousse In Mini Phyllo Cups

The White Chocolate Mousse and Raspberries in Phyllo Cups is a make-ahead as good for entertaining as for taking to a friend's house when asked to bring something.

6 ounces white chocolate, chopped
1 cup whipping cream
2 tablespoons Chambord (raspberry liqueur) *
2 boxes (30) frozen mini phyllo dough shells **
1/2 pint fresh raspberries

Combine the chopped white chocolate with 1/4 cup of the whipping cream in a microwave-proof bowl. Heat about 1 minute in the microwave, stirring midway through. If chocolate is not completely melted, heat another 10 seconds. Remove and stir until smooth. Place in the refrigerator for about 5 minutes, stirring once or twice, until cooled. Stir in the liqueur.

In a mixing bowl, whip the remaining 3/4 cup cream to stiff peaks. Spoon the white chocolate mixture over the whipped cream and use a spatula to fold gently until smooth. Do not beat.

Refrigerate for 15 minutes to firm the mousse slightly (While the mixture can be made a few hours ahead, the mousse has the best texture when freshly made).

Use a small spoon to fill the miniature shells and top each with a raspberry.

* Chambord is available in miniature bottles at Arrow Wine stores. That's just enough to make a couple batches of this dessert.

** While the phyllo cups can be used as is once thawed, they are even better if transferred to a cookie sheet and crisped in a 350-degree oven for

3 to 5 minutes. Cool before filling.