Recipe
Ingredients
-
1 cup marshmallow crème
-
1 cup whipped topping
-
2 teaspoons instant espresso powder or instant coffee powder
-
1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
-
1 square (1 ounce) semi-sweet chocolate, melted
Directions
Stir the marshmallow crème, whipped topping and espresso powder in a large bowl. Cover and refrigerate for 30 minutes.
Pipe or spoon the marshmallow mixture into the pastry cups. Drizzle with the melted chocolate.
To pipe the marshmallow mixture, spoon the mixture into a pastry bag, or into a resealable plastic bag (snip off one corner).
Show your colors! You can substitute blue and green decorating gels, sugars or sprinkles for the semi-sweet chocolate.
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.
More Recipes
-
Chicken Pot Pie in a Shell
-
Bacon, Egg and Cheese Pastry Shells
-
Zucchini, Tomato & Mozzarella Tart
-
Brie en Croute
-
Cocoa Petit Pastry Puffs
-
Fig and Camembert Ravioli with Honey Balsamic Glaze
-
Farmer’s Breakfast Tart
-
Chocolate Raspberry Mini-Napoleons
-
Lemon Thyme Cream Puffs
-
Pork Florentine en Croute
-
Chocolate Cups
-
Pumpkin Cream Cups
-
Chocolate Bundles
-
Caramelized Onion and Prosciutto Tart
-
Spinach Triangles
-
Raspberry-Filled Shells with Double Chocolate Soup
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?