Name: White Chocolate Mousse Cups
Ingredients: 1 pk (6-oz) White Chocolate Baking Square Coarsely Chopped; 1 1/2 c Heavy Cream; 1/2 ts Vanilla; 8 Squares Semi-Sweet Chocolate; Coarsely Chopped; 1 1/2 tb Solid Vegetable Shorting; 16 Foil Cupcake Liners

John Broadus (one of the founders of the Southern Baptist Seminary and the author of the most influential book on preaching ever written in America) was lecturing his class just nine days before he died when he paused and said: “Gentlemen, if this were the last time I should ever be permitted to address you, I would feel amply repaid for consuming the whole hour endeavoring to impress upon you these two things: true piety, and, like Apollos, to be men ‘mighty in the Scriptures.’” Broadus then paused and stood for a moment with his piercing eyes fixed upon the class. Over and over he repeated in that slow but wonderfully impressive style that was distinctively his, “Mighty in the Scriptures, mighty in the Scriptures.”

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Dessert	8	Servings

INGREDIENTS

1	pk	(6-oz) White Chocolate Baking Square Coarsely Chopped
1 1/2	c	Heavy Cream
1/2	ts	Vanilla
8		Squares Semi-Sweet Chocolate; Coarsely Chopped
1 1/2	tb	Solid Vegetable Shorting
16		Foil Cupcake Liners

INSTRUCTIONS

WHITE CHOCOLATE MOUSSE
CHOCOLATE CUPS
From: john harris <jbird21@owb.mindspring.com>
Date: Sun, 04 Aug 1996 17:36:09 -0400
Combine white chocolate and heavy cream in small heavy saucepan over lowext
heat, stirring constantly, until chocolate is melted and mixture is smooth.
Stir in vanilla. Pour in large bowel; cover with plastic wrap. Refrigerate,
stirring occasionally, for 2 hours or until mixture is very cold. Melt
together chocolate and shortening, stirring occasionally, in medium-size
heavy saucepan over lowest heat until melted and smooth. Place 2 foil
cupcake liners in each muffin pan cups. Spoon 1 1/2 tablespoons melted
chocolate into the liners.Remove liners from the muffin pan: place in palm
of hand; rotate gently, using brush or rubber spatula to push chocolate up
the sides of liner. Return to the muffin pan. Repeat with remaining liners.
Refrigerate cups until chocolate is firm, at least 1 hour. Peel foil from
chocolate shells; return shells to pan. Refrigrate until ready to use. Beat
mousse mixture on high speed until stiff peeks form. Spoon slightly rounded
1/3 cup mixture into each shell. Serve immediately or chill.
MC-Recipe Digest V1 #183
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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