Chocolate Fondue Cups

Chocolate Fondue Cups

5 3
SHELLS recipe

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
  • Serves: 6

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Shells Recipe

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.

Recipe

Ingredients

  • 1 1/2 cups semi-sweet chocolate pieces

  • 2/3 cup heavy cream

  • 2 tbsp. honey

  • 1 tsp. vanilla extract

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

  • Assorted fresh fruit (strawberries, banana slices, kiwi slices, pineapple chunks and grapes)

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 the fruit 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.

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