A light and airy white chocolate mousse is complemented with a sweet raspberry swirl and a phyllo shell crunch in these bite-sized desserts.
- 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 6 ounces white chocolate
- 1/2 cup raspberries, pureed
- 2 packages (15 count, each) Athens® Phyllo Shells
- 15 raspberries, cut each in half for garnish
In a small pan, combine water and gelatin. Let stand for 1 minute to soften. Add 1/4 cup of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes.
In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzle pureed raspberries onto cooled chocolate. Run a knife through chocolate to create raspberry swirls. Chill for 1 hour. pipe or spoon filling into each phyllo shell. Garnish with raspberry half. Serve immediately.