White Chocolate Mousse Pastries
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 tip for professional-looking results every time.
- Prep: 35 minutes
- Chill: 1 hour
- Cool: 15 minutes
- Serves: 6
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Tip
Previous tipPlace Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.
To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.
Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.
Always bake Puff Pastry shells in a preheated 400°F oven. Do not bake shells in a microwave or a toaster oven.
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Shells recipe
Puff Pastry Shells
Recipe
Ingredients
6 squares (1 ounce each) white chocolate
1 1/2 cups heavy cream
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, baked according to package directions
1 square (1 ounce) semi-sweet chocolate, melted
Directions
Microwave the white chocolate and 1/4 cup cream in a medium microwave-safe bowl on HIGH for 2 minutes or until the chocolate is almost melted, stirring halfway through heating. Stir until the mixture is smooth. Cool the mixture to room temperature.
Beat the remaining cream with an electric mixer set on medium speed until soft peaks form. Do not overbeat. Fold half of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream just until blended. Spoon the mixture into the pastry shells. Drizzle with the melted chocolate. Refrigerate for 1 hour.
Helper: How to drizzle chocolate: Place the melted semi-sweet chocolate in a small heavy-duty resealable plastic bag. Seal the bag tightly. Fold down the top of the bag tightly and snip a tiny piece off one corner (about 1/8-inch). Holding the top of the bag tightly, drizzle the chocolate through the opening.
Comments
Submitted by:
Judith S.
Date: 11/7/2005
"This is fabulous for entertaining, your guests think you are a pro!"
Submitted by:
Jenna E.
Date: 12/30/2005
"I love making this recipe. It always turns out great and everyone loves it!"
Submitted by:
Margaret B.
Date: 12/24/2006
"I make this whenever I'm pressed for time. This is very easy, and can't help but look professional."