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| 1/8 Tasse | heavy cream |
| 3 x ca. 30 g | white chocolate |
| 3/4 Tasse | heavy cream |
| 45 | Mini phyllo shells |
| 1 x ca. 30 g | Semisweet chocolate, for garnish |
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1. Microwave white chocolate and 1/4 cup of the cream in large microwave safe bowl on high 2 minutes or until chocolate is almost melted. Stir until completely melted. Cool 20 minutes or until room temperature, stirring occasionally.
2. Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. Do not over beat. Fold 1/2 of the whipped cream into white chocolate mixture. Fold in remaining whipped cream until just blended.
3. Refrigerate up to six hours.
4. Fill phyllo cups with mousse; place three cups on a plate for individual servings or on a serving plate. Finely grate semisweet chocolate over all.
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