---------- Recipe via Meal-Master (tm) v8.02
  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
   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.