Instructions: Combine white chocolate and heavy cream in small heavy saucepan over lowext heat, stirring constantly, until chocolate is melted and mixture is smooth.

Stir in vanilla. Pour in large bowel; cover with plastic wrap. Refrigerate, stirring occasionally, for 2 hours or until mixture is very cold. Melt together chocolate and shortening, stirring occasionally, in medium-size heavy saucepan over lowest heat until melted and smooth. Place 2 foil cupcake liners in each muffin pan cups. Spoon 1 1/2 tablespoons melted chocolate into the liners.Remove liners from the muffin pan: place in palm of hand; rotate gently, using brush or rubber spatula to push chocolate up the sides of liner. Return to the muffin pan. Repeat with remaining liners.

Refrigerate cups until chocolate is firm, at least 1 hour. Peel foil from chocolate shells; return shells to pan. Refrigrate until ready to use. Beat mousse mixture on high speed until stiff peeks form. Spoon slightly rounded 1/3 cup mixture into each shell. Serve immediately or chill.

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