Cherry Chocolate Mousse In Krinkle Cups
|For dessert cups|
|Semi-sweet chocolate chips||12 Ounce (1 Package, 12 Ounce, 2 Cup)|
|Chocolate chips||6 Ounce (1 Package)|
|Eggs||3 , separated|
|Cherry liqueur||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs), whipped|
Line 9 muffin cups with foil or paper liners.
In small saucepan, over low heat, melt chips and margarine.
Stir until smooth; remove from heat.
Using teaspoon or small pastry brush, coat bottom and sides of liners with chocolate to about 1/4-inch thickness.
Refrigerate until firm.In large saucepan, over low heat, melt chips.
Remove from heat; add 1 egg and 2 egg yolks; mix well.
Stir in cherry liqueur.
In large bowl, beat remaining 2 egg whites until stiff peaks form.
Fold egg whites and whipped cream into chocolate mixture; chill.
To serve, peel liners from chilled cups; place on serving plate.
Spoon mousse into prepared dessert cups.
If desired, garnish with whipped cream and maraschino cherry.