Tulip Cookie Cups With Easy Cocolate Mousse - cooking recipe

Ingredients

For cups
24 wonton wrappers
2 tablespoons butter, melted
3 tablespoons sugar, divided
For Mousse
1 cup cold whipping cream
1/2 cup powdered sugar
1/4 cup hershey cocoa
1 teaspoon vanilla extract

Preparation

For cups: Brush wrappers with butter on one side Sprinkle with sugar (1/2 tsp each) Press each wrapper (sugared side up) into ungreased small muffin tins (1 3/4 inches in diameter) to form flower shape.
Bake for 15-20@ 300 degrees till crisp and golden brown.
For Mousse: Beat together in medium size bowl till stiff.
Immediately spoon into tulip cups.