• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

White Chocolate Mousse in Tulip Cups With Fresh Strawberries

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • ---------------------------------TULIP CUPS---------------------------------
  • 2 Egg whites
  • 1/2 c Granulated sugar
  • 1/3 c All-purpose flour
  • 1/4 c Unsalted butter, melted
  • 2 ts Water
  • 1 ts Pure vanilla extract


8 oz White chocolate
2 c Whipping cream
1/2 c Coarsely chopped praline*

4 c Strawberries
3 tb Strawberry jam or preserves
3 tb Orange liqueur or orange

Brush 3 or 4 rimless cookie sheets with butter; sprinkle with flour.

(TULIP CUPS): Whisk together all ingredients. Do not overbeat. Drop 2 to
3 tbsp. of batter for each cup onto cookie sheets, making 3 to a sheet so
there's room for cups to spread. Spread batter thinly into a circle about
4 inches in diameter for each cookie, then bake in 400øF oven for 6 to 8
minutes. Bake only one sheet at a time, so you have enough time to shape
the tulips.

When cups just begin to brown around the outside edges, remove from pan and
quickly press each into a cup or custard dish and flute the edges. Bake
remaining batter and flute cups. You should be able to make 8 large or 12
medium tulip cups. (If not using immediately, store cups in an airtight

(WHITE CHOCOLATE MOUSSE): Break white chocolate into small pieces. Place
in top of double boiler, along with 1/2 cup whipping cream. Place over
gently simmering water and cook until mixture is melted and well combined.
Stir well. Cool to room temperature. Whip remaining whipping cream until
stiff (do not overbeat) and fold into chocolate mixture along with praline.
Spoon mixture into tulip cups and refrigerate until serving time.

(STRAWBERRY SAUCE AND GARNISH): Reserve 8 to 12 of the most attractive
berries. Hull and chop remaining berries, then puree in food processor or
blender with jam and orange liqueur.

To serve, spoon strawberry sauce onto each dessert plate. Place a filled
tulip cup in the center of the sauce and a reserved berry on top of each
dessert. Makes 8 large or 12 medium servings.

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