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.
cost per recipe: $5.78
The price is determined by the national average.
ounces white chocolate
cups heavy cream
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
ounce semi-sweet chocolate, melted
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.
Recipe Note: You can customize the color of the mousse to match your occasion! Stir in oil-based "candy color" food coloring, available at most craft stores, until the mousse is the desired color. Make sure to use "candy color"- other types of food coloring will cause the mousse to curdle.