Source: by Chef Mickey Vernon, Painted Lady, Norfolk, VA
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