A Lively Brew Dessert
Each dessert serves 1.
Prepare White Chocolate Mousse recipe. Melt candy; divide into 3rds and tint portions pink, blue and green.
Mold candy shell 1/8 in. thick in Cordial Cups Mold.
For saucers, place largest round Cut-Out on non-stick pan.
Spoon in melted candy 1/8 in. thick; tap to remove air bubbles, refrigerate to set. For handles, pipe a question mark shape, 3/4 x 3/8 in. wide, directly on cookie sheet. Refrigerate until firm, turn over candy and overpipe on back; refrigerate until firm.
Attach handles to cups with melted candy.
Fill cups with mousse using tip 32 swirl motion.
Position cups on saucers.
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