24 wonton wrappers (refrigerated in produce department)
2 tablespoons butter or margarine, melted
3 tablespoons sugar, divided
Easy chocolate mousse
1. Heat oven to 300 F.
2. Place individual wonton wrappers on wax paper; brush one side with butter. Sprinkle each wrapper evenly with scant 1/2 teaspoonful sugar; press each wrapper, sugared side up, into ungreased small muffin cups (1-3/4 inches in diameter) to form flower shape.
3. Bake 15 to 20 minutes or just until crisp and golden brown. Cool completely in pan on wire rack. Pipe or spoon Easy chocolate mousse into center of each tulip cup. Cover; refrigerate. Refrigerate leftover cookies. 2 dozen cookies.
Easy chocolate mousse: Beat 1 cup (1/2 pt.) cold whipping cream, 1/2 cup powdered sugar, 1/4 cup HERSHEY'S Cocoa or HERSHEY`S Dutch Processed Cocoa and 1 teaspoon vanilla extract in medium bowl until stiff. Use immediately.