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Posted by LladyRusty at recipegoldmine.com 10/16/2001 2:11 pm
Source: by Chef Mickey Vernon, Painted Lady, Norfolk, VA - Source: 13News,
Saturday September 1, 2001 - wvec.com
Puff pastry shell
6 ounces white chocolate chips
7 squares bittersweet chocolate (or plain chocolate bar)
2 1/4 cups heavy cream (or Cool Whip), divided
3 tablespoons butter
Strawberries
Sugar
Fill puff pastry shell with white chocolate mousse. Top with chocolate ganache.
Drizzle strawberry glaze on plate. Add berries for garnish.
White Chocolate Mousse: Melt down white chocolate chips in microwave. Beat
1-3/4 cup heavy cream until stiff. Fold into white chocolate.
Chocolate Ganache: Melt seven squares of bittersweet chocolate, 1/2 cup of
heavy cream and 3 tablespoons of butter in microwave and mix.
Strawberry Glaze: Cook down a handful of strawberries with water and sugar
to taste. Puree in food processor.
Tips: Cool Whip can cut prep time. You can use pudding instead of mousse.
Servings: 4
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