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.
If you're looking for something easy and elegant for desserts or party trays, here's a delicious idea. Serve candy shells filled with fruit, mousse or liqueur! We've made the candies shown here in the Wilton Cordial Cups Mold, but Wilton has many other products that will work beautifully. The procedure is much like that for making filled candy?without sealing the top.