Put in the fridge while you prepare the white chocolate mousse layer. 9. In a small bowl, soften 1 teaspoon unflavored gelatin in 1 tablespoon of cold water. 10. Bring ½ cup of heavy cream to a boil.

Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin ...