For White Chocolate Cups-
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-
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.
Originally Submitted
4/18/2012
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