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Prep 15min
Total1hr15min
Servings30
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Ingredients
1
cup whipping cream
4
oz white chocolate baking bars, coarsely chopped
2
tablespoons orange-flavored liqueur
2
packages (2.1 oz each) frozen mini phyllo shells (30 shells total), thawed
1/4
cup finely chopped pistachio nuts
30
fresh raspberries (about 6 oz)
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Steps
1
In 1-quart saucepan, heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
2
In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
3
Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each phyllo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.
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Feel free to skip the liqueur and use orange juice instead.
Use the plastic trays that the phyllo shells come in for storage. Place trays with tartlets in resealable plastic containers.
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