24 wonton wrappers (usually found in the refrigerated section of the produce section of your supermarket)
2 tablespoons butter or margarine, melted
3 tablespoons sugar, divided
Easy Chocolate Mousse (see recipe below)
1. Preheat oven to 300°F (150°C).
2. Place individual wonton wrappers on wax paper; brush one side with butter. Sprinkle each wrapper evenly with scant 1/2 teaspoonful sugar; press each wrapper, sugared side up, into ungreased small muffin cups (1-3/4 inches in diameter) to form flower shape.
3. Bake 15 to 20 minutes or just until crisp and golden brown. Cool completely in pan on wire rack. Pipe or spoon Easy Chocolate Mousse into center of each "tulip" cup. Cover and refrigerate. Refrigerate any leftover cookies.
Easy Chocolate Mousse
Beat 1 cup (1/2 pt.) cold whipping cream, 1/2 cup confectioners' sugar, 1/4 cup cocoa or Dutch processed cocoa and 1 teaspoon vanilla extract in medium bowl until stiff. Use immediately.
Makes 2 dozen cookies.
Date: January 8, 2003