| 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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