Pecan Cookie Cups

1. Preheat oven to 325 degrees. Line 3 to 4 large cookie sheets with parchment paper (3 half-sheet pans work well).
2. In a medium saucepan, melt butter over low heat. Stir in brown sugar and corn syrup. Heat to boiling, stirring constantly. Reduce heat to simmer and cook, stirring, until sugar dissolves. Remove from heat and stir in flour and chopped pecans. Stir in vanilla.
3. Place 1 tablespoon of the batter on a prepared pan and smooth slightly. Repeat with remaining mixture, spacing about 6 inches apart (about 3 to 4 cookies will fit on one large sheet). Bake 10 to 12 minutes or until golden brown.
4. Remove from oven and let cool on the cookie sheet for 45 seconds to 1 minute, then gently slip a flat spatula under one cookie. (It should be still be soft, but hard enough to pick up off the cookie sheet). Invert each cookie over a deep ramekin or an inverted muffin tin. Press down gently on the edges to form a cup.
5. Repeat with each cookie. You need to do this quickly, before the cookies start to harden on the sheet. Cool for 5 minutes and then gently remove, flip over and place on a rack to cool completely.

Rum-White Chocolate Mousse

1. In a small saucepan, heat 1 cup of the cream over medium heat just until it begins to boil.
2. Put the chocolate chips in the bowl of a food processor fitted with the metal chopping blade and pour the heated cream over the top. Let sit for around 2 to 3 minutes, then turn the machine on and blend until smooth. Add the rum and blend again. Place in a container, cover and chill overnight.
3. Bring chocolate mixture to room temperature. Using an electric mixer with the whisk attachment, whip the white chocolate mixture until smooth (just a minute or two).
4. In a separate bowl, again using an electric mixer with the whisk attachment, whip the remaining 1 cup of cream until soft peaks form. Add the cinnamon and whip just until stiff peaks start to form. Fold into whipped white chocolate mixture.

Assembly

1. Pipe or spoon white chocolate mousse into cookie cups. Take care – these cookies are very fragile! Top with berries and serve.