White Chocolate Mouse Pastries
- 1 pkg (10 oz) Pepperidge Farm frozen puff pastry shells
- 1 pkg. (6 squares) baker's premium white chocolate
- 1 1/2 cups heavy or whipping cream, divided
- 1 square baker's semi-sweet chocolate, melted
Bake pastry shells as directed on package. Cool on wire rack.
Microwave white chocolate and 1/4 cup of the cream in large microwavable bowl on high 2 minutes or until white chocolate is almost melted. Stir until completely melted. Cool 20 mins. or until room temperature, stirring occasionally.
Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT. Fold 1/2 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 up to 6 hours.