| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 45 | Servings | |
INGREDIENTS
| 1/8 | c | Heavy cream |
| 3 | oz | White chocolate |
| 3/4 | c | Heavy cream |
| 45 | Mini phyllo shells | |
| 1 | oz | Semisweet chocolate, for garnish |
INSTRUCTIONS
1. Microwave white chocolate and 1/4 cup of the cream in large microwave safe bowl on high 2 minutes or until chocolate is almost melted. Stir until completely melted. Cool 20 minutes or until room temperature, stirring occasionally. 2. Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. Do not over beat. Fold 1/2 of the whipped cream into white chocolate mixture. Fold in remaining whipped cream until just blended. 3. Refrigerate up to six hours. 4. Fill phyllo cups with mousse; place three cups on a plate for individual servings or on a serving plate. Finely grate semisweet chocolate over all. Posted to EAT-L Digest 04 Jan 97 Recipe by: Baker¹s Chocolate From: Betsy Burtis <ebburtis@IX.NETCOM.COM> Date: Sun, 5 Jan 1997 17:56:32 -0500
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