White Chocolate Mousse Pastries

2 pkgs. Pepperidge Farm Frozen Puff Pastry Shells

6 squares (1 oz. ea.) white chocolate

1-1/2 C heavy cream (1 pint)

1 square (1 oz.) semi-sweet chocolate, melted

Bake and cool pastry according to package directions.

In microwave safe bowl microwave white chocolate and 1/4C cream on high for 2 minutes or until chocolate is almost melted, stirring halfway through heating.

Stir until chocolate is completely melted. Cool 20 minutes or until room temperature, stirring occasionally.

In chilled bowl place remaining cream. Beat with electric mixer at medium speed until soft peaks form. Do no overbeat. Fold half the whipped cream into white chocolate mixture. Fold in remaining whipped cream just until blended.

Spoon into pastry shells.

Drizzle with melted semi-sweet chocolate.

Refrigerate