Chocolate Bundles with Chocolate Ganache
Source of Recipe
Paula Deen
Recipe Introduction
I made these for my sisters birthday. Very tasty. Better when served straight from the oven.
List of Ingredients
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 chocolate kisses (recommended: Hershey's)
16 miniature chocolate candy bars (I used 3 Musketeers)
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
Sweetened whipped cream, optional (I used the refrigerated "squirt" whip topping)
Recipe
Bundles: Preheat oven to 350 degrees F.
Unfold puff pastry (should be thawed first according to package directions) and cut the sheet into 4 equal squares. Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 2 mini candy bars in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle (after you kind of bring it all up, kind of twist it at the top to secure closed). Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles.
Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache:
In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth.
Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired.
I also served a scoop of vanilla ice cream on the side.
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