White Chocolate Mousse Pastries

1 pkg. Pepperidge Farms frozen puffed pastry shells

6 squares ( 1 oz. ea.) (1 pkg.) white chocolate

1-1/2 cups heavy cream

1 square (1 oz.) semi-sweet chocolate

Bake and cool pastry according to package directions. In microwave-save bowl microwave white chocolate and ¼ cup cream on high for 2 min. or until chocolate is almost melted, stirring halfway through heating. Stir until chocolate is completely melted. Cool 20 min. or until room temperature, stirring occasionally. In chilled bowl place remaining cream. Beat with electric mixer at medium speed until soft peaks form. Don not overbeat. Fold half the whipped cream into chocolate mixture. Fox in remaining whipped cream just until blended. Spoon into pastry shells. Drizzle with melted chocolate. Refrigerate 1 hr. Makes 12 pastries.