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Recipe: White Chocolate Mousse Pastries

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I know you said you already have pastry shells...thought I'd post this entire recipe anyway

WHITE CHOCOLATE MOUSSE PASTRIES

1 package Pepperidge Farm frozen puff pastry shells
1 package Baker's white baking chocolate
1 1/2 cups heavy or whipping cream, divided
1 square semi-sweet baking chocolate, melted

Bake pastry shells as directed on pkg. Cool on wire rack.

Microwave white choc and 1/4 cup cream on high 2 minutes until choolate is almost melted. Stir until completely melted. Cool 20 minutes, stirring occassionally.

Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT.

Fold 1/2 whipped cream into white chocolate. Fold in rest just until blended.

Spoon into pastry shells. Drizzle with melted chocolate.

Refrigerate until ready to serve.



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