White Chocolate Mousse Pastries

1. 1

   Bake pastry shells as directed on package.

2. 2

   Cool on wire rack.

3. 3

   Microwave white chocolate and 1/4 cup of cream in large bowl for 2 minutes or until white chocolate is almost melted.

4. 4

   Stir until completely melted.

5. 5

   Cool 20 minutes or until room temp, stirring occasionally.

6. 6

   Beat remaining cream in chilled bowl on medium speed until soft peeks form.

7. 7

   Do not over beat.

8. 8

   Fold 1/2 of the whipped cream into the white chocolate mixture.

9. 9

   Fold in the remaining whipped cream until just blended.

10. 10

    Spoon into pastry shells.

11. 11

    Drizzle with melted semi-sweet chocolate.

12. 12

    Chill 2 hours minimum or up to 6 hours.

13. 13

    Don't make these more than 6 hours ahead of time because the shells will get soggy.

* Per serving · 4 servings · Values may vary.

No additional tips available.