Recipe
Ingredients
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5 ounces semi-sweet chocolate, melted
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1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
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3/4 cup heavy cream
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2 tablespoons confectioners’ sugar
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2 ounces white chocolate, melted
Directions
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.
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