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Source: America's Favorite Food Associations

Vanilla Mousse in Fluted Chocolate Cups
An excellent summer treat!
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Serves: varies
Prep Time: 20 minutes
Cook Time: 0 minutes
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1 package baking cups, (foil)
1 bottle Smucker's Magic Shell Chocolate or Chocolate Fudge
2/3 cup evaporated milk, chilled
1 egg
1/4 cup sugar
1 teaspoon vanilla
mint leaves, (optional)
maraschino cherries, sliced (optional)

Pour Magic Shell into a small bowl. With a small, dry pastry brush, thinly and evenly coat Magic Shell on the inside pleated surface and the bottom of the baking cups. Chill in freezer for several minutes. Coat and freeze each cup at least 3 more times. Store cups in the freezer.

Chill milk thoroughly, then whip until stiff. Beat in egg, sugar, a pinch of salt and vanilla. Spoon or pipe mousse into fluted chocolate cups. Freeze until firm. Before serving, garnish each cup with a mint leaf and maraschino cherry. For extended storage, cover tops of cups lightly with plastic wrap and store in freezer up to 1 week.

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