• Place semisweet chocolate and oil in a microwave-safe bowl. Microwave 1 minute. Stir until smooth, microwaving in additional 15-second intervals if needed.

  • Spoon 2 tbsp melted chocolate into each liner and swirl until inside is completely coated. Place on a baking sheet and refrigerate 1 hour.

  • Place white chocolate in a bowl; heat 1 cup cream until steaming. Pour over white chocolate and whisk until smooth. Refrigerate 1 1/2 to 2 hours.

  • Beat 1/2 cup cream on medium-high until semi-firm peaks form. Add white chocolate mixture and beat on medium for 4 minutes or until mousse-like consistency.

  • Gently peel liners away from chocolate cups. Fill with white chocolate mixture. Swirl 1/2 tsp jam into each cup and refrigerate 3 hours.

  • To serve, top each cup with raspberries and lightly dust with confectioners' sugar.

Nutrition Facts

396 calories; 28 g total fat; 32 mg sodium. 36 g carbohydrates; 5 g protein;