Directions

1. Place the white chocolate and 1/4 cup heavy cream into a medium microwavable bowl.  Microwave on HIGH for 2 minutes or until the white chocolate is almost melted, stirring once halfway through the heating time. Stir until the mixture is smooth. Let the mixture cool to room temperature.

2. Beat the remaining heavy cream with an electric mixer on medium speed until soft peaks form. Fold half the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream.

3. Spoon the white chocolate mixture into the pastry shells. Drizzle with the melted chocolate.  Refrigerate for 1 hour.
   

4. Helper: How to drizzle chocolate: Spoon the melted semi-sweet chocolate in a small heavy-duty resealable plastic bag. Seal the bag tightly. Fold down the top of the bag tightly and snip a tiny piece off of one corner (about 1/8-inch). Holding the top of the bag tightly, drizzle the chocolate through the opening.

5. Recipe Note: You can customize the color of the mousse to match your occasion!  Stir in oil-based "candy color" food coloring, available at most craft stores, until the mousse is the desired color.  Make sure to use "candy color"- other types of food coloring will cause the mousse to curdle.

6. Serving Suggestion: Top with fresh raspberries for added color and flavor.