Chocolate Fondue Shells

Sharing isn't necessary when you fill individual puff pastry shells with this exquisite chocolate fondue.  Serve with fresh fruit and everyone can enjoy their own dessert.
  • prep: 35 minutes
  • cook: 10 minutes
  • total: 45 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 1/2 cup semi-sweet chocolate pieces
  • 2/3 cup heavy cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Directions

  1. Heat the chocolate pieces, heavy cream and honey in a 2-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally.  Remove the saucepan from the heat.  Stir in the vanilla extract.

  2. Spoon 1/4 cup chocolate mixture into each pastry shell.  Serve with assorted fresh fruit (strawberries, banana slices, kiwi slices, pineapple chunks and/or grapes) for dipping.

  3. Recipe Note: You can serve the fruit with skewers or toothpicks to make dipping easier.

  4. Easy Substitution: You may substitute orange, coffee or raspberry-flavored liqueur for the vanilla extract in this recipe.

  5. Easy Substitution:  Some other ideas for dipping include marshmallows, pretzel sticks, dried fruit and/or your favorite Pepperidge Farm® cookies.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

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

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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