Crust: Press 1 Krispies bar into a flat circle. Roll between 2 sheets of plastic wrap to a 31⁄2-in. circle. Uncover and invert a 6-oz custard cup on top; cut around edge. Repeat 5 times.
Rinse six 6-oz custard cups; line with plastic wrap, letting enough wrap extend above each to cover top.
Melt 1 cup chocolate chips in a medium bowl in microwave as package directs. Stir in marshmallow cream to blend.
Beat heavy cream in a bowl with mixer on high speed until stiff peaks form when beaters are lifted. Stir a large spoonful into chocolate mixture until blended, then fold in remaining until just combined. Spoon evenly into prepared cups. Insert a chocolate candy in center of each.
Place 1 crust on each mousse, trimming crust to fit. Cover with the plastic wrap; refrigerate at least 6 hours for mousse to set.
Microwave remaining chocolate chips and the shortening in a bowl, stirring until melted and smooth. Cool 10 minutes.
Meanwhile set a wire rack on foil. Uncover cups; invert a few inches apart on rack. Gently release mousse onto rack; peel off wrap. Cover a baking sheet with foil.
Spoon coating over 1 bombe at a time to cover. While wet, remove to baking sheet. Sprinkle with a garnish, or scrape drippings off foil into a ziptop bag, snip off a tip and pipe designs on bombes. Refrigerate at least 20 minutes.
Planning Tip: Can be refrigerated in a rigid container up to 4 days.
Calories 879 Fat 61g Saturated fat 33g Cholesterol 54mg
Sodium 147mg Carbohydrate 88g Fiber 5g
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Campbell's
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