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    Chocolate Mini-Puffs


    Source of Recipe


    taste of home

    List of Ingredients




    1/2 pkg. PEPPERIDGE FARM Frozen Puff Pastry Sheets (17.3 oz.) (1 sheet)
    3 Tbs. sugar divided
    1 cup heavy cream
    1/3 cup unsweetened baking cocoa
    Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional)

    Recipe



    Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. Unfold pastry on a lightly floured surface. Roll into 14"x9" rectangle. Cut into 24 rounds, using 2" cookie cutter. Prick rounds with fork. Place 2" apart on baking sheet. Brush with water and sprinkle with 1 1/2 tsp. sugar. Bake 10 minutes or until golden. Remove from baking sheet and cool on wire rack.

    Beat cream, cocoa and remaining sugar in bowl until stiff peaks form, using electric mixer at high speed. Split pastries into 2 layers. Spread about 2 tsp. chocolate mixture on each. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa if desired. Yield: 24 pastries

 

 

 

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