Chocolate-Strawberry Mousse Cups

Melt chocolate and shortening in top of double boiler over hot water. Remove from heat, but keep top over warm water.

Spread thin layer of chocolate over insides of 12 pleated foil cupcake liners.

If sides of cups are thin, place in muffin pan cups. Refrigerate 1 hour or until firm.

Coat a second time.

Extra chocolate can be used for dipping strawberries.

Gently peel foil from cups.

Keep refrigerated until ready to fill. Purée strawberries in blender. Transfer to saucepan. Sprinkle gelatin and 2 tablespoons of the sugar over top.

Place over low heat. Stir to dissolve gelatin and sugar. Transfer to large bowl. Place over ice water, stirring often, until mixture begins to thicken.

Beat egg whites until foamy. Beat in remaining 2 tablespoons sugar, a tablespoon at a time, until meringue forms soft peaks.

Beat cream in another bowl until stiff.

Fold whipped cream, then meringue into strawberry mixture.

Pipe mixture through large decorating tube into each chocolate cup.

Chill. Garnish with chocolate dipped strawberry, if desired.

Makes 12 servings.