Instructions: Chocolate or White Filigree Leaves (optional), recipe below Fresh red raspberries or blackberries (optional)

1. Thaw berries, if frozen.

2. Line eight 2-1/2-inch muffin pan cups with foil or paper bake cups. Place the blackberries in a bowl. Crush the berries slightly. Set aside.

3. In a large mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium to high speed just until soft peaks form. Fold in crushed berries.

Spoon into lined muffin cups. Freeze until firm.

4. To serve, remove bake cups. Place on dessert plates.

If desired, garnish with Chocolate or White Filigree Leaves and raspberries or blackberries.

Makes 8 servings.

Prep Time: 15 min.

Chocolate or White Filigree Leaves:
Line a large baking sheet with waxed paper; set aside.

In a heavy small saucepan melt 2 ounces chocolate- or vanilla-flavored candy coating over low heat. Using a small spoon, drizzle candy coating mixture onto the waxed-paper-lined baking sheet in lacy leaf shapes.

Let stand until set.

Make-Ahead Tip: Prepare and freeze mousses as directed.

Freeze for up to one month.

Prepare Chocolate or White Filigree Leaves up to 12 hours ahead. Let stand at room temperature.

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