>From the Campbell's website...
~~~~~
White Chocolate Mousse Pastries
From: Campbell's Kitchen
Prep: 30 minutes
Bake: 30 minutes
Chill: 1 hour
Serves: 6
Ingredients:
1 pkg. (10 oz.) Pepperidge Farm® Puff Pastry Shells
6 squares (1 oz. each) white chocolate
1 1/2 cups heavy cream
1 square (1 oz.) semi-sweet chocolate, melted
Directions:
BAKE pastry shells according to pkg. directions.
MICROWAVE white chocolate and 1/4 cup cream on HIGH 2 min. 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 hr.
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"). Holding top of bag tightly, drizzle chocolate through
opening.
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Rhonda G in Missouri
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