1. Microwave white chocolate and 1/4 cup of the cream in large microwave safe bowl on high 2 minutes or until chocolate is almost melted. Stir until completely melted. Cool 20 minutes or until room temperature, stirring occasionally.

2. Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. Do not over beat. Fold 1/2 of the whipped cream into white chocolate mixture. Fold in remaining whipped cream until just blended.

3. Refrigerate up to six hours.

4. Fill phyllo cups with mousse; place three cups on a plate for individual servings or on a serving plate. Finely grate semisweet chocolate over all.