PISTACHIO AND WHITE CHOCOLATE MOUSSE TARTLETS

Pistachio and White Chocolate Mousse Tartlets image

Turn to great Greek ingredients--frozen mini phyllo shells and chopped pistachios, for these mousse-filled, berry-topped cuties.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 30

Number Of Ingredients 6

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 20 mg, Sugar 3 g, TransFat 0 g