White Chocolate Mousse Pastries
For that special pastry-chef touch, these white chocolate mousse pastry shells are drizzled with melted semi-sweet chocolate. Check out the tips for professional-looking results every time.
Ingredients
6 ounces white chocolate
1.5 cups heavy cream
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 ounce semi-sweet chocolate, melted
1.5 cups heavy cream
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 ounce semi-sweet chocolate, melted
Instructions
Place the white chocolate and 1/4 cup heavy cream into a medium microwavable bowl. Microwave on HIGH for 2 minutes or until the white chocolate is almost melted, stirring once halfway through the heating time. Stir until the mixture is smooth. Let the mixture cool to room temperature.
Beat the remaining heavy cream with an electric mixer on medium speed until soft peaks form. Fold half the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream.
Spoon the white chocolate mixture into the pastry shells. Drizzle with the melted chocolate. Refrigerate for 1 hour.
Beat the remaining heavy cream with an electric mixer on medium speed until soft peaks form. Fold half the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream.
Spoon the white chocolate mixture into the pastry shells. Drizzle with the melted chocolate. Refrigerate for 1 hour.
White Chocolate Mousse Pastries
For that special pastry-chef touch, these white chocolate mousse pastry shells are drizzled with melted semi-sweet chocolate. Check out the tips for professional-looking results every t...
Directions
Print
Place the white chocolate and 1/4 cup heavy cream into a medium microwavable bowl. Microwave on HIGH for 2 minutes or until the white chocolate is almost melted, stirring once halfway through the heating time. Stir until the mixture is smooth. Let the mixture cool to room temperature.Beat the remaining heavy cream with an electric mixer on medium speed until soft peaks form. Fold half the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream.Spoon the white chocolate mixture into the pastry shells. Drizzle with the melted chocolate. Refrigerate for 1 hour.
Ingredients
6 ounces white chocolate1.5 cups heavy cream1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions1 ounce semi-sweet chocolate, melted
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