5 ounces semi-sweet chocolate, melted1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions0.75 cup heavy cream2 tablespoons confectioners' sugar2 ounces white chocolate, melted
Spoon 1/4 teaspoon melted semi-sweet chocolate into each pastry cup. Reserve remaining melted semi-sweet chocolate.Beat the heavy cream and sugar in a medium bowl with an electric mixer on high speed until soft peaks form. Stir in 3 tablespoons reserved melted semi-sweet chocolate. Spoon or pipe the mixture into the pastry cups.Drizzle the remaining reserved melted semi-sweet chocolate and the melted white chocolate over the pastries.