Strawberry Mousse in Chocolate Cups

CUPS:
6 paper baking cups
1/2 cup white vanilla chips
2 teaspoons oil

MOUSSE:
2 cups fresh strawberries
15 regular marshmallows
1 teaspoon lemon juice
1/2 cup whipping cream

Line 6 muffin cups with paper baking cups. In small saucepan, combine vanilla chips and oil; heat over low heat, stirring until chips are melted and smooth. Pour mixture evenly into paper lined cups. With back of spoon, spread mixture in thin even layer up sides of each cup. Mixture may not completely cover paper in bottom. Refrigerate for 15 minutes.

Reserve 3 small strawberries for garnish and then chop remaining berries. Meanwhile, crush just enough berries to make 1/2 cup. In small saucepan, combine crushed berries with marshmallows. Heat over medium heat, stirring constantly until marshmallows are melted. Stir in lemon juice. Cool 30 minutes.

In medium bowl, beat cream until stiff peaks form. Set aside 2 tbl. whipped cream for garnish; cover and refrigerate. Fold marshmallow mixture into remaining whipping cream. Fold in remaining chopped berries.

Spoon into white chocolate cups. Refrigerate at least 4 hours or until serving time. Make a tear in top of each paper baking cup. Carefully peel paper from filled cups. Garnish each serving with 1 tsp. reserved whipped cream and a berry half.

Serves 6.