Tomorrow is Valentine’s Day and I had to come up with something to share with hubby and the kids so, this is a super shortcut dessert but still lovely and heck, they are so small that you can easily justify eating two, um, or shhhh, three.
Ingredients:
Pepperidge farm frozen puff pastry mini shells
1 cup white chocolate chips
2 cups light cool whip (you could go all out and whip up some heavy cream)
1 tablespon grated semi-sweet chocolate (did with knife and block of chocolate)
24 fresh raspberries (ok, I did not have any so I thawed some frozen whole berries)
Directions:
1. Bake pastry shells according to package
2. Meanwhile, melt chips 1 minute 70% power in microwave, stir, then 20 more seconds at 70% power.
3. Take a tablespoon of melted chips and fold into cool whip to temper. Fold in the rest of the chocolate a tablespoon at a time.
4. Hollow out pastry shells, fill with mousse, top each with some grated chocolate/shavings and a raspberry.
This would be lovely over a glass of champagne. Kiss Kiss!
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