White Chocolate Mousse Pastries
- 1 pkg. (10 oz.) Frozen Puff Pastry Shells
- 6 squares (1 oz. each) white chocolate
- 1 1/2 C. heavy cream
- 1 square (1 oz.) semi-sweet chocolate, melted
Bake pastry shells according to pkg. directions. Microwave white chocolate and 1/4 C. cream on HIGH 2 minutes 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 hour.
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 inch). Holding top of bag tightly, drizzle chocolate through opening.