Recipe
Ingredients
-
5 ounces semi-sweet chocolate, melted
-
1 package (9.5 ounces) Puff Pastry Cups, prepared according to package directions
-
3/4 cup heavy cream
-
2 tablespoons confectioners’ sugar
-
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.
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
-
Seattle Espresso Cream Cups
-
Mini Puff Tartlets
-
Egg & Chorizo Tarts
-
BLT Tartines with Caramelized Shallots
-
Lemon Chicken in Pastry Shells
-
Easy Lemon Turkey in Pastry Shells
-
Puff Pastry Pie with Dilled Hash Browns
-
Cheese Danish Cups
-
Homestyle Chicken Pot Pie with Ham
-
Holiday Chocolate Mint Profiteroles
-
Mini Beef Wellingtons with Mushrooms & Gorgonzola
-
Pear & Cranberry Pot Pie
-
Bananas Foster over Puff Pastry
-
Mini Caramelized Apple & Cranberry Gratin Cups
-
Seafood & Mushroom Shells
-
Puff Chili Shells
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?