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Chocolate Sundaes in a Shell

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Let your guests help themselves to this sundae topping--keep it warm in a fondue pot. Have warm baked Pepperidge Farm® Puff Pastry Shells, assorted ice cream flavors and chopped nuts available--let the fun begin!

  • Prep: 35 minutes
  • Serves: 6
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4 3

Recipe

Ingredients

  • 1 pkg. (6 ounces) semi-sweet chocolate pieces (about 1 cup)

  • 6 tbsp. butter (3/4 stick)

  • 1 pint vanilla ice cream

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1/4 cup finely chopped walnuts

Directions

  1. Place the chocolate and butter in a 1-quart saucepan. Heat over medium heat until the chocolate softens, stirring until the mixture is smooth.

  2. Place a scoop of ice cream in each pastry shell. Spoon the warm chocolate mixture over the ice cream and sprinkle with the nuts. (The chocolate mixture will harden as it cools, making a "chocolate shell".)

  3. Alternate Preparation: To microwave the chocolate sauce, place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes or until chocolate the softens. Stir until the mixture is smooth.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

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Additional comments & ratings
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Submitted by:
Sherry H.
Date: 6/6/2007

5 star rating

"Yum!!"

Submitted by:
Lucy R.
Date: 6/6/2007

5 star rating

"Exquisite"

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