Pistachio and White Chocolate Mousse Tartlets
From pleclare 15 years agoIngredients
- 1c whipping cream shopping list
- 4oz. white chocolate baking bars,coarsely chopped shopping list
- 2Tbs orange -flovored liquor shopping list
- 2 pkgs.(2.1oz ea) frozen mini filo shells(30 shells total) thawed shopping list
- 1/4c finely chopped pistachio nuts shopping list
- 30 fresh raspberries(about 6oz) shopping list
How to make it
- In 1qt. saucepan,heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate;stir till smooth. Stir in liqueur. Refrigerate about 1 hour'stirring occasionally,until very cold.
- In large bowl,beat cold chocolate mixture with electric mixer on med speed about 1 min. or till 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. Cut 1/2" tip off bottom corner of bag,evenly pipe mousse into each filo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store, covered,in refrigerator.
People Who Like This Dish 4
- DetroitTokyo Detroit, MI
- elgab89 Toronto, CA
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The Rating
Reviewed by 2 people-
Oh, wow , how decadent! 5!
elgab89 in Toronto loved it -
mmmmmm sounds really good
minitindel in THE HEART OF THE WINE COUNTRY loved it
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