White Chocolate Mousse Pastries

  • Active Time 44m

Makes 6 pastries

ingredients

  • 1 package Pepperidge Farm® Frounceen Puff Pastry Shells
  • Six 1-ounce squares white chocolate
  • 1 1/2 cups heavy cream
  • One 1-ounce square semisweet chocolate, melted

directions

Bake the pastry shells according to package directions.

Microwave the white chocolate and 1/4 cup cream on High for 2 minutes, or until the chocolate is almost melted, stirring halfway through heating. Stir until the chocolate is completely melted. Cool 20 minutes, or until room temperature, stirring occasionally.

Beat the remaining cream with an electric mixer at medium speed until soft peaks form. Do not over beat. Fold 1/2 of the whipped cream into chocolate mixture. Fold in remaining whipped cream just until blended. Spoon into pastry shells. Drizzle with the melted chocolate. Refrigerate 1 hour. Makes 6 pastries.

Recipe reprinted by permission of Pepperidge Farm. All rights reserved.

RecID 4289

nutrition information per serving

414 calories; 34g total fat; 88mg cholesterol; 71mg sodium; 25g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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