Puff pastry with white chocolate mousse

300 g frozen puff pastry

30 g 6 slices (each) white chocolate

1.5 glass heavy cream

30 g semisweet chocolate, melted

Puff pastry cook tartlets or vol-au-vent. For tartlets first thaw the dough, then roll out thinly and cut out circles of them the size of molds for tartlets. Grease the molds, put them in the dough, put on the dough circles on oiled paper, sprinkle a little dry peas and put bake.

For the preparation of puff pastry volovanov need to cut round lepeshechkah. Part cakes lay on a greased baking sheet, the remaining tortillas, cut the middle notch smaller. Get a ring put in a rim on the scones (2-3 kolchtsa 1 cake), fastening their yolk. Bake for 25-30 minutes at a temperature of 250-260 degrees.

In a microwave, melt the white chocolate with 1/4 cup cream (2 minutes on high power). In the middle of the process, turn off the microwave, stir the chocolate. The mass should be homogeneous, smooth. Cool to room temperature.

Remaining cream beat with a mixer. They did not break! Half of the whipped cream gently insert into melted chocolate. Stir. Just gently enter into the mass remaining cream.

Creamy chocolate mass with a spoon or pastry syringe lay on ostyvshim volovanam. Decorate drops or tracks of dark chocolate (using a pastry bag). Cool for 1 hour. When serving garnish with fresh berries.