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Cappuccino Praline Puffs

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What a combination of flavors--coffee, chocolate and toffee! Elegant-looking and so easy to do when you start with a package of puff pastry shells.

  • Prep: 35 minutes
  • Chill: 1 hour
  • Serves: 6
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4 5

Recipe

Ingredients

  • 2 bars (about 1 ounce each) dark chocolate

  • 2 tsp. instant espresso powder or granules

  • 1 tsp. water

  • 1 cup heavy cream

  • 1 tbsp. sugar

  • 1/2 cup candy toffee bits

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

  • Ground cinnamon

Directions

  1. Finely chop 1 chocolate bar.  Shave the remaining chocolate bar with a vegetable peeler to make chocolate curls.

  2. Stir the espresso powder and water in a medium bowl until the powder is dissolved. Stir in the heavy cream and sugar. Beat with an electric mixer on high speed until stiff peaks form. Fold in the toffee bits and the chopped chocolate.

  3. Spoon the mixture into the pastry shells. Sprinkle with the cinnamon and top with the chocolate curls. Cover and refrigerate for 1 hour or until the pastries are chilled.

  4. Preparation Shortcut: You can substitute 2 cups thawed frozen whipped topping for the heavy cream and sugar.  Fold in the espresso mixture with the toffee and chocolate as directed above.

  5. Recipe Note: Warming the chocolate bar in your hand first will make it easier to create the chocolate curls.

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:
Charlotte M.
Date: 11/19/2005

5 star rating

"Excellent, elegant desert with a European look and taste to it. It's great!"

Submitted by:
Michelle L.
Date: 12/30/2006

4 star rating

"This is a very good recipe overall."

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