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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 cups. 2 dozen cups.
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 SPECIAL DARK Cocoa and 1 teaspoon vanilla extract in medium bowl until stiff. Use immediately.
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