White Chocolate Mousse Pastry Horns

Second treat for Book Group tonight.  These were awesome!  A Pampered Chef recipe from their “Simply Sweet” cookbook which is one of my favorite cookbooks.  I doubled the recipe because 8 was just not going to be enough.

filling:

2 squares (1 oz each) white chocolate for baking, chopped (I used a Dove Chocolate Discoveries white chocolate bar which are conveniently sized at 2 oz)

2 large marshmallows, sliced into quarters (I’ve found the easiest way to cut marshmallows is to spray your kitchen shears with Pam and then cut away)

1 cup plus 1 tablespoon heavy whipping cream, divided

1/4 cup powdered sugar

pastry horns:

8 sugar ice cream cones

1/2 package (1 sheet) frozen puff pastry sheets, thawed

1 egg white

1 teaspoon water

1 tablespoon coarse white decorating sugar (I used my Wilton White Sparkling Sugar Spinkles)

Prepare filling:

1  Place chocolate, marshmallows and 1 tablespoon of cream in bowl.  Microwave on high 30 – 60 seconds or until chocolate is softened.  Stir until smooth.  Cool slightly.  Place remaining 1 cup cream and powdered sugar in mixing bowl and beat on high until soft peaks form.  Stir 1/2 cup of whipped cream into chocolate mixture with a whisk then fold in remaining whipped cream.  Refrigerate at least 2 hours.

Form molds for pastry horns:

2  Preheat oven to 400.  Line large cookie sheet with parchment paper.  Wrap each ice cream cone in a 6″ wide strip of foil, folding over excess foil at wide end to create a handle.  Spray molds with cooking spray.  (Be careful with the cooking spray here.  I sprayed too much on the first mold and couldn’t get the pastry to stick to it so you want enough to keep it from sticking after baking but not so much that you can’t get the dough to stay in place before baking.)

Prepare pastry horns:

3  Unfold pastry onto lightly floured surface and roll into a 10″ square using a rolling pin.  Cut into sixteen 5/8″ strips using Pastry Wheel fitted with fluted wheel.  (I don’t have a pastry wheel so I used my pizza cutter which worked great.)  For each horn,  starting at pointed tip of each mold,  wrap 1 pastry strip around horn, slightly overlapping edges of pastry strip and pinching tip.  Press end of 2nd pastry strip onto end of 1st strip.  Continue wrapping 2nd strip.  Place seam side down on pan.

Bake and finish horns:

4  Whisk together egg white and water in small bowl.  Lightly brush tops of horns with egg mixture; sprinkle with decorating sugar.  Bake 20 – 22 minutes or until deep golden brown.  Remove from oven and let cool 5 minutes.  Carefully remove molds and cool completely.  Attach open star tip to East Accent Decorator and fill with filling.  Pipe filling into horns.

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