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Source: Campbell's Recipes
Tagged With: 6 servings
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.
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Serves: 6 servings
Prep Time: 35 minutes
Cook Time:
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6 squares (1 ounce each) white Chocolate
1 1/2 cups heavy cream
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, baked according to package directions
1 square (1 ounce) semi-sweet chocolate, melted

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.

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