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Chocolate Ravioli

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A chocolate lover's dream...rich chocolate cream is encased in pastry squares...served warm from the oven with a dusting of confectioners' sugar, these treats will disappear quickly.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Freeze: 45 minutes
  • Serves: 12
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Recipe

Ingredients

  • 1 pkg. (8 ounces) semi-sweet chocolate, chopped

  • 1/2 cup heavy cream

  • 1 egg yolk

  • 1 tsp. water

  • All-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • Confectioners' sugar

Directions

  1. Place the chocolate into a medium bowl.

  2. Heat the heavy cream in a 1-quart saucepan over medium heat to a boil.  Pour the heavy cream over the chocolate in the bowl and let stand for 5 minutes.  Using a whisk, stir until the mixture is smooth.  Freeze for 15 minutes.  Stir the chocolate mixture.  Freeze for 15 minutes or until the chocolate mixture is firm.

  3. Beat the egg yolk and water in a small bowl with a fork.

  4. Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square.  Brush the pastry with the egg mixture to within 1/2 inch of the edge.  Drop the chocolate mixture by 24 teaspoonfuls onto the pastry sheet, making 4 rows, with 6 evenly-spaced spoonfuls in each row.

  5. Unfold the remaining pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal.  Brush the pastry with the egg mixture. Using a pastry wheel or a sharp knife, cut between the 4 rows to make 4 strips.  Cut each strip into 6 rectangles.  Place the pastries onto 2 baking sheets.  Freeze for 15 minutes or until the pastries are firm.

  6. Heat the oven to 375°F.

  7. Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners' sugar.

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

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Patricia C.
Date: 2/14/2006

5 star rating

"This was awesome and NOT time consuming. It was a BIG hit at a get-together with friends and family!!"

Submitted by:
Lindsey B.
Date: 5/15/2008

5 star rating

"This was a wonderful dessert that everyone enjoyed. I will definitely be making this again and again :)"

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