---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Chocolate
       Yield: 8 Servings
       6 oz Belgian choclate; 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
   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. I hope this is the ending of a perfect dinner!