White Chocolate Mousse Cups with Sour Cherries

Fun edible white chocolate cups are filled with layers of creamy white chocolate mousse and a sour cherry compote.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 30

Total Time 1

Servings 12 cups

Calories 300kcal

Heat up a double boiler (or heatproof bowl on top of a pot of boiling water) until bubbling. Add the white chocolate chips into the top. Stir until melted.
Use a spoon to spread the melted white chocolate into silicone muffin cups, in an even layer, thick enough that you are not able to see the silicone through the white chocolate.
To hold the shape better, place the silicone cups in a standard muffin pan. Note that you may want to add a small strip of parchment paper underneath the cups, hanging over the edge for easier removal. Freeze for at least 10 minutes.
Remove the silicone cups from the muffin pan and carefully peel the silicone away from the white chocolate. Set cups aside in a cool place until ready to fill.

Heat the ⅔ cup of heavy cream in microwave 45 seconds to a minute until warm but not scalding. Stir in the white chocolate chips until melted to make white chocolate ganache. Set aside to cool at least 10 minutes.
Meanwhile, in a medium bowl, use the whisk attachment of a mixer to whip the remaining 1 cup of heavy cream, starting on low speed and gradually increasing to the highest speed, until peaks form and the whipped cream holds its shape.
Slowly add the white chocolate ganache into the whipped cream, folding it in as you go. Chill the mousse in the fridge for at least 30 minutes.

Meanwhile, in a medium saucepan add the cherries, sugar, and 6 tsp of water, and stir to combine. Cook over medium heat, stirring until the sugar has dissolved.
Cover and cook for two minutes, allowing the cherries to soften. Then uncover and continue cooking an additional 3 minutes until slightly thickened. Turn off the heat.
In a small bowl, stir together the cornstarch and remaining 2 tsp of water. While stirring the cherries, pour the cornstarch slurry into the pot and stir until fully incorporated. Chill cherry filling in the fridge for at least 30 minutes.

Use a piping bag or spoon to add about ¾ of the mousse into the white chocolate cups. Top with a layer of the cherry filling, and then top with another dollop of the remaining mousse.
Serve each chilled with a demitasse spoon.

Make ahead tips:
- Freeze white chocolate cups for up to an hour in the silicone cups. Then store in a sealed container in the fridge or freezer for up to 4 months.
- Store white chocolate mousse for 3-4 days in a sealed container in the fridge.
- Store sour cherry filling for 5-7 days in a sealed container in the fridge.
- Assembled cups can be made 2-3 days in advance and stored in a sealed container in the fridge.
The white chocolate mousse and cherry filling can also be mixed together, for a more cherry-white chocolate combo mousse.
If you do not want to make the white chocolate cups, the mousse and cherry filling can be served in small custard bowls instead.