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White Chocolate Mouse Pastries


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  • 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


Servings 6


Step 1

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.

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