Chocolate Strawberry Mousse Cups

6 squares semisweet chocolate

1 T shortening

1 pkg (10 oz) frozen strawberries, thawed

1 ½ envelopes unflavored gelatin

¼ C sugar

2 egg whites

1 C heavy cream

∙ Melt chocolate and shortening in top of double boiler over hot water.

∙ Remove from heat, but keep over the 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 hr 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.

∙ Puree strawberries in blender and transfer to saucepan.

∙ Sprinkle gelatin and 2 T of the sugar over top.

∙ Place over low heat and 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 T of sugar, one 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 and chill

∙ Garnish with chocolate-dipped strawberry, if you wish.

∙ Makes 12 servings at 31 cents each.