Ingredients

1 package frozen puff pastry shells
6 squares (1 ounce each) white chocolate
1 1/2 cups heavy cream
1 square (1 ounce) semi-sweet chocolate, melted

Directions

Bake pastry shells according to package directions. Remove from baking sheet. Cool on wire rack. Microwave white chocolate and 1/4 cup cream on high for 2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until smooth. Cool to room temperature. Beat remaining cream at medium speed until soft peaks form. Do not overbeat. Fold half of whipped cream into chocolate mixture. Fold in remaining whipped cream just until blended. Spoon into pastry shells. Drizzle with melted chocolate. Refrigerate 1 hour. Serves 6.