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    White Chocolate Mousse Pastries


    Source of Recipe


    *

    List of Ingredients




    1 pkg. (10 oz.) Pepperidge Farm® Puff Pastry Shells
    6 squares (1 oz. each) white chocolate
    1 1/2 cups heavy cream
    1 square (1 oz.) semi-sweet chocolate , melted


    Recipe



    Cooking Instructions
    BAKE pastry shells according to pkg. directions.

    MICROWAVE white chocolate and 1/4 cup cream on HIGH 2 min. or until chocolate is almost melted, stirring halfway through heating. Stir until smooth. Cool to room temperature.

    BEAT remaining cream with electric mixer at medium speed until soft peaks form. DO NOT OVERBEAT. Fold half of the whipped cream into white chocolate mixture. Fold in remaining whipped cream just until blended. Spoon into pastry shells. Drizzle with melted chocolate. Refrigerate 1 hr.

    TIP: How to drizzle chocolate: Place chocolate in a heavy-duty zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH 45 seconds or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner (about 1/8"). Holding top of bag tightly, drizzle chocolate through opening.
 

 

 

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