1 package (6 squares) Baker’s White Chocolate (or better yet white chocolate candy bars)
1-1/2 tablespoons hazelnut or caramel liqueur (or skip this if you prefer or add Coca Cola)
1-1/2 cups whipping cream, divided
Strawberry Preserves or cut up some strawberrries and add sugar to taste
MICROWAVE chocolate and 1/4 cup cream in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Cool 20 minutes or until room temperature, stirring occasionally.
BEAT remaining cream in medium bowl with mixer until soft peaks form. (Do not overbeat.) Add half the whipped cream to chocolate mixture; stir with whisk until well blended. Stir in liqueur and the remaining whipped cream. Spoon mousse into shot glasses 2/3 way full; top with pie filling; add more mousse. Garnish if you like with shaved chocolate, crushed toffee or peppermint, coconut, a drizzle of liqueur, toasted nuts, or just a spoon.