stop. start. stutter.

Today, I bring you dessert.

Okay, okay, not literally. (I would, though. I like cooking for people.) But every now and then we decide to have a dinner party, or I get called upon to provide for someone else's dinner party, and this is what I usually make for dessert. It's simple, it's easy, and it tastes like you spent way more time on it than you actually did.

You need:

16oz. bag of white chocolate chips
1 pint (16oz) of heavy cream (whipping cream)
Raspberries
3 boxes of miniature phyllo-dough shells (usually in the frozen-foods aisle)

1. Melt the white chocolate -- and yes, they really mean it about the double boiler; white chocolate does not melt well in the microwave.

2. Put the heavy cream into a bowl, and using an electric mixer, beat it until the cream is thickened enough that it will form stiff peaks when you pull the beaters out of the cream, but not so thick as to start forming lumps.

3. Pour the melted white chocolate into a separate bowl, and -- with the electric mixer on lowest speed -- pour the stiffened cream into it, slowly and gradually. Keep beating until thoroughly mixed.

4. Spoon a tablespoonful into each of the phyllo-dough shells, carefully patting the mousse into the shell so that it fills all available nooks and crannies. Top with a single raspberry. (You'll probably have more mousse than available shells; the rest can go into shot glasses.)

Refrigerate at least 2 hours before serving. Try not to eat too many at one sitting.