White Chocolate Mousse Pastries

• 1 (10 ounce) package frozen puff pastry shells (Pepperidge Farms)
• 1 12 cups heavy cream, divided
• 1 (6 ounce) packagepremiun white chocolate (Baker's)
• 1 square semisweet chocolate (1 oz, Baker's)

1. Bake pastry shells as directed on package.
2. Cool on wire rack.
3. Microwave white chocolate and 1/4 cup of cream in large bowl for 2 minutes or until white chocolate is almost melted.
4. Stir until completely melted.
5. Cool 20 minutes or until room temp, stirring occasionally.
6. Beat remaining cream in chilled bowl on medium speed until soft peeks form.
7. Do not over beat.
8. Fold 1/2 of the whipped cream into the white chocolate mixture.
9. Fold in the remaining whipped cream until just blended.
10. Spoon into pastry shells.
11. Drizzle with melted semi-sweet chocolate.
12. Chill 2 hours minimum or up to 6 hours.
13. Don't make these more than 6 hours ahead of time because the shells will get soggy.

pastry shells, heavy cream, packagepremiun white chocolate, chocolate

Taken from www.food.com/recipe/white-chocolate-mousse-pastries-384153 (may not work)