White Chocolate Mousse Pastries
- Active Time 44m
Makes 6 pastries
- 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
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.
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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