Strawberry Mousse in White Chocolate Cups

Directions

• In a small microwave-safe bowl, melt chips and shortening; stir until smooth. Brush over the bottom and up the sides of two foil muffin liners. Refrigerate for at least 30 minutes.
• Meanwhile, set aside two strawberries for garnish. Chop enough remaining strawberries to equal 1/3 cup; set aside. Crush enough remaining strawberries to equal 3 tablespoons.
• In a small saucepan, combine crushed berries and marshmallows. Cook and stir over medium-low heat for 3-5 minutes or until marshmallows are melted and mixture is blended. Remove from the heat; stir in lemon juice. Cool to room temperature, about 15 minutes. Stir in chopped strawberries. Cover and refrigerate for 20 minutes.
• Set aside 2 tablespoons whipped topping for garnish. Fold remaining whipped topping into strawberry mixture. Spoon into chocolate cups. Cover and refrigerate for at least 4 hours.
• Just before serving, carefully remove foil liners from chocolate cups. Slice the reserved strawberries. Garnish cups with berries and reserved whipped topping.