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Pistachio and White Chocolate Mousse Tartlets
Pistachio and White Chocolate Mousse Tartlets
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Delightful Greek-inspired mousse-filled phyllo shells topped with berries and pistachios.
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)
Instructions:
  • Heat the whipping cream in a 1-quart saucepan until it just starts to boil. Pour the hot cream over white chocolate in a small metal bowl and stir until smooth. Add the liqueur and refrigerate for about 1 hour, stirring occasionally until very cold.
  • In a large bowl, use an electric mixer to beat the cold chocolate mixture on medium speed for about 1 minute until it begins to thicken, then switch to high speed until stiff peaks form. (If the mixture doesn't reach stiff peaks, it needs to chill longer.) Proceed with the recipe or refrigerate for up to 4 hours before making tartlets.
  • Before serving, transfer the mousse to a large gallon-size food-storage plastic bag, seal it, then cut off a 1/2-inch tip from one of the bottom corners. Use the bag to evenly pipe the mousse into each phyllo shell. Top each tartlet with nuts and a raspberry for garnish. Refrigerate the tartlets covered until ready to serve.

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